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About the Dish

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Tamari

    Tamari

  • Spinach

    Spinach

  • Ground Pork

    Ground Pork

  • Green Onion

    Green Onion

  • PeachDish Salt

    PeachDish Salt

  • Wonton Wrappers

    Wonton Wrappers

  • Snow Peas

    Snow Peas

  • Sesame Oil

    Sesame Oil

METHOD

1
Fill a large saucepan half full with about 8 cups water. Place over medium-high heat. This is your wonton cooking water. When the water boils, reduce heat to low, and cover. Fill a medium saucepan with 3 cups water. Add 1 1/2 bouillon cubes and 1/2 packet tamari, and bring to a simmer over medium heat. Stir well to dissolve bouillon cubes. Turn off the heat and cover until ready to serve.
2
While waiting for the wonton cooking water to boil, prepare your mise en place: Trim green onions, removing the root end and peeling away any dry, loose layers. Chop the white parts and green parts, keeping them separate. Trim the snow peas by snapping off each end and pulling it down one side of the pod to remove the string. Tear spinach into bite-size pieces.
3
Make the wontons. In a medium bowl, combine pork, green onion whites, half of green onion greens, remaining 1/2 packet tamari and 1/4 teaspoon PeachDish Salt. Mix everything together, mashing and pressing to distribute seasonings evenly.
4
Set out a clean baking sheet for finished wontons. Divide the pork filling into 24 portions, each about 2 teaspoons. (Shape mixture into a plump log on clean cutting board. Divide in half. Divide 1 half into 3 even portions. Divide each of these into 2 portions. Divide each of these into 2 more portions. Repeat with the other half of the log.)
5
Place 4 dumpling wrappers on a clean work surface. Place a small bowl of water nearby. Using your index finger, wet the outer edges of each wrapper. Place 1 portion pork mixture on each wrapper, and press it gently to flatten it into a small square, leaving an even border all around the wonton. Lift the bottom edge up and over the meat, and press the 2 edges together along all 3 sides, pushing out any air in the dumpling as you go and moving meat toward the center. Pick up dumpling by the 2 bottom corners. Pull these together, and press them together firmly, making the dumpling plump up into a rounded shape. Set aside on the prepared baking sheet, and continue shaping wontons
6
When all the wontons are filled, return wonton cooking water to a boil. Place the wontons, an empty bowl and a pitcher of cool water by the stove. Drop about 1/3 of the wontons into the boiling water, gently stirring so they do not stick to the bottom or to one another. Add remaining wontons, stirring gently as you go to keep them separated. Cook 3 minutes, then add enough cool water from the pitcher to stop the pot from boiling. Set timer for 2 minutes more. When the water has returned to a boil and the 2 minutes have passed, use a slotted spoon to quickly scoop the wontons into the bowl. Cover with a plate or a lid to keep warm while you finish the soup.
7
Divide spinach leaves between 2 serving bowls. Taste and adjust seasoning in bouillon saucepan as desired. Return to high heat, and bring to a rolling boil. Add snow peas, and cook about 1 minute. While snow peas cook, scoop about wontons, and divide between serving bowls. Scoop out the snow peas, and divide them between the bowls. Ladle in broth to fill each bowl. Sprinkle each serving with remaining green onion greens, and divide sesame oil between the bowls, drizzling it over the hot soup. Serve at once.