Chinese Kreplach?

24 Dec

Tonight dinner was a simple affair.  I had a crazy morning at work yesterday – fighting the Christmas food shoppers to get some needed fruit and vegetables for work.  As I pushed my way through the crowds and glimpsed the long line-ups at the cash registers, I decided that picking up some things for home would be a good idea.  The thought of returning to the store after work was too stressful!

I’ve had visions of wonton soup in my head for a few days now, so I bought some baby bok choy, Chinese broccoli, snap peas, mushrooms and green onions.  The chicken stock, wonton wrappers and ground chicken I had at work – and everything else was at home.

The wonton filling was a mix of ground chicken, finely chopped mushrooms and green onions, fresh ginger, soy sauce, toasted sesame oil and 1/2 of an egg white.  I let the wrappers thaw, brushed the edges with water – filled with some chicken filling and set aside.

As the wonton assembly was under way, I was slowly bringing the chicken soup (diluted with water) to a simmer.  In went some quartered mushrooms – after a few minutes the wontons and then the Chinese broccoli went in.  Simmer another minute or two and in goes the baby bok choy and the peas.  Seasoned with soy sauce and it was ready to go.

Easy to put together, and one of my favorite soups.  The trick to making this not a good soup, but a great soup, is using really good homemade chicken broth.  Tonight I used broth from work (made the same way I would make it at home) – but plans for this week is making a big batch of chicken soup at home.  I’ll eat some of it as ‘classic Jewish chicken soup’ and hopefully have enough to stick in the freezer for the next time I’m craving the wontons.

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