Wontons. Photo by Jenny Dorsey.
After I beat Iron Chef Flay last year on Beat Bobby Flay, I received a lot of requests for my winning Wonton Soup recipe. I am always happy to share recipes - I find chefs keeping secrets to be extremely juvenile - but the problem was that I didn't actually have one ready. Cue the cliche, "I grew up making wontons with my mom & grandmother" story; in reality, the wontons of my household always contained a special plant (shepherd's purse) and since I can never find the dang thing in NYC, I'd modified the filling but never wrote down my final iteration.
So. After more than a year of "WONTON RECIPE" blinking on my Kanban board as overdue, I've finally sat down and wrote out a weight measurement. Feel free to adjust and twiddle as you like - if you do find some shepherd's purse, my goodness, tell me and we can make wontons together! If you're wondering what to use for the broth, I say pork neck bones! They are my favorite. I like to salt them liberally, let them sit overnight, then pressure cook them with a generous amount of ginger and scallion and a few white peppercorns. I usually top wonton soup with scallion, cilantro, and a drizzle of super-addicting Lao Gan Ma chili flakes. Hope you enjoy!
Pork & Shiitake Wontons
2 Tbsp canola oil
2 tsp sesame oil
20g ginger, peeled, minced
30g garlic, minced
100g scallion, sliced
300g shiitake mushroom, sliced
150g Kam Yen Jan brand chinese sausage (the style with kidney), sliced
2g thai bird's eye chile, not seeded (optional)
1 Tbsp maple syrup
~1 Tbsp dark brown sugar (to taste)
Chinese White Pepper, ground
1 Tbsp shaoxing wine
1/2 cup low sodium chicken or pork broth
200g pork butt, ground
2 tsp kosher salt
1. In a large saute pan, heat canola and sesame oil on medium until slick and shiny.
2. Add ginger, garlic, scallion, shiitake, chinese sausage, and chile. Season with soy sauce, maple syrup, dark brown sugar, and white pepper to taste.
3. Saute 3-5 minutes. Deglaze pan with shaoxing and reduce au sec.
4. Add broth and reduce heat to low. Let cook 10-15 minutes until au sec. Note: mushrooms should be fully cooked down. If not, add more broth and continue to cook.
5. Remove from saute pan and cool.
6. Once cool, place mixture into food processor and blend until smooth.
7. Remove mixture and combine with pork butt. Add kosher salt.
8. Mix thoroughly by hand until well combined. Use roughly 3/4 tsp per wonton.