Chilebrown at home

Saturday, November 15, 2008


We needed something to accompany our steaks. For some reason Won Ton Soup just seemed right. Store bought won tons have usually been used in past soups. Today home made won ton will be attempted. A recipe was found and changed to suit the Chilebrown palate. You know that means the addition of some pepper. It is a little time consuming to fold the Won Tons. You will be rewarded with little pillows of pasta joy!


  1. Won Ton Wrappers
  2. 2 green onions finely chopped
  3. 1 clove garlic finely chopped
  4. 1 jalapeno finally chopped
  5. 1 pound pork sausage
  6. 1 teaspoon ginger finely chopped
  7. 2 cups Napa Cabbage finely chopped
  8. 2 tablespoons soy sauce
  9. 1 tablespoon sesame oil
  10. 2 tablespoons water chestnuts finally chopped


  1. 8 cups of stock of choice
  2. 1 cup sliced mushrooms
  3. 3 green onions sliced
  4. 1/4 cup water chestnuts sliced
  5. 1/4 fish sauce

To make Won Tons assemble all ingredients in bowl except wrappers. Mix well. Place a wrapper on cutting board. Have a glass of water nearby. Dip your finger in water and moisten the edge of the wrapper. Place 1 teaspoon in center of wrapper. (Do not try to overfill, it doesn't work). Fold in half to form a triangle. Take two edges and fold together. Pinch all the edges to form a seal. I am not sure if this is a true Won Ton fold. It looks more like a tortellini. Hey, it worked for me. Place packets on wax paper and pop in freezer for 14 minutes. I have found that the pasta will stay together better when cooked if frozen.

Heat the broth to a simmer and add all ingredients. Cook for 10 minutes. Take a separate pot and fill with water. Bring to boil. Lower to simmer and add frozen Won Tons. Cook for 6 minutes. Drain and add to stock.

This soup hit the spot. It does take a commitment of time. It was the perfect accompaniment to our steaks. If Chilebrown can cook, so can you! (Sorry Yan)

1 comment:

cookiecrumb said...

Holy smoke, dude! I am impressed.
Wow, sausage -- genius.