Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Sunday, November 21, 2010

Wonton Soup and Freezing Wontons

Recipe No: 127
This is a Chinese style soup and I should say very tasty. This uses both Pork and Shrimp and ideally Pork should have some amount of fat. But personally I am not a ‘Pork Fat’ person, so mostly I use Pork with less fat. So if you want your Wontons melt in your mouth, include some fat but even without that it is an awesome tasting Soup. It is also very easy to freeze this Wontons so that  homemade Wontons are ready in your refrigerator to make Soup on a cold and lazy Winter evening. This recipe is adapted from Linda Doeser's 'Wok and Stir Fry ' with some modifications.
Ingredients                                                                  Serves 5
  • Ground Pork………………………….1 Cup (around 200 grams)
  • Shrimp……………………………….…6 big ones cleaned, deveined and chopped finely
  • Light Brown Sugar………………..1 Teaspoon (If not available, use grated Jaggary)
  • Rice Wine…………………………..…1 Tablespoon (If not available,use any dry white wine)
  • Soy Sauce…………………………..…2 Tablespoons divided
  • Green/Spring Onion chopped….1 Tablespoon
  • Ginger chopped finely………….…1 Teaspoon
  • Wonton wrappers…………………..30
  • Chicken Stock…………………….…3 Cups
  • Sliced Green/Spring Onion for garnish
Method of Preparation
  1. Combine together Pork, Shrimp, Brown Sugar, Rice Wine, one tablespoon Soy Sauce, Chopped Green / Spring Onion, and Ginger. Keep it aside for 20 minutes till all the flavors mingle.
  2. Place ¾ teaspoon of filling in the middle of the Wonton wrapper.
  3. Wet the edges of the wrapper with water and press all the edges together with your fingers to seal. Make all the Wontons like this.
  4. Heat 3 Cups of Chicken Stock till rolling boil, add 20 Wontons and cook for 5-7 minutes.
  5. Add one tablespoon of Soy Sauce, mix well, switch off the stove and transfer the Soup to individual serving bowls.
  6. Garnish with Spring/ Green Onions and serve hot.
  • The no of Wontons to be served per portion depends on you. Anywhere from 3 to 5 Wontons per serving is fine.
  • Usually I cook one Wonton extra per person if in case any of the Wontons open up in the Stock and become unable to be served. But if closed properly by pressing the tips of the Wontons tightly, then I am sure it will not open up.
  • Working with Wontons wrappers are tricky, as it dries out pretty fast. So take only one by one out of its cover or make sure to cover the extra ones with a damp cloth if it is out of its cover.
  • From this amount you will get 30-32 Wontons. Use only 18-20 for this recipe. Freeze the rest so that Wontons are ready in your fridge when you crave for this Soup the next time.
  • Wonton wrappers are available in the frozen section of most of the grocery stores. Both square and round ones work perfectly.
    To Store the extra Wontons
    • Place the extra Wontons without touching each other on a lightly floured plate or tray and keep in the refrigerator for 10-12 hours. By this time each of them will be individually frozen.
    • Once individually frozen, put them in a Zip Lock bag and store it in the Freezer. 
    • If you skip on individually freezing the Wontons, then they will form one frozen mass.
    • When ready to be used the next time, let then thaw on a lightly floured plate without touching each other, covered with a damp cloth and make Soup as stated above.

    Make it, enjoy the deliciousness and 
    serve it to your family with love…


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