There are days when it rains and wontons call my name. It’s a craving I can’t resist, and I have yet to find a way to paleofy those thin delicate wonton wrappers. So be warned, unlike most of my recipes, this one is only paleo friendly if you skip the wonton wraps and make little meatballs of filling instead, which is still like a warm hug on a cold day. Our house got struck by lightning, I thought we were going to explode it was so loud and scary. We were about to run out the door when it happened. I’m convinced if we would’ve been outside at the time one of us would’ve been struck. Such an occasion of torrential downpour and a near zap from Thor is a definite occasion to indulge in these little pockets of flavour and texture.
We’re in the middle of our move, the house is chaos, have I mentioned that I hate moving. This is the 5th time in the last year and a half and it is decided that the next time we move it will be to our own land, to build our own earthship or something equally eco friendly and awesome. Thankfully my parents are here to help us, and give J and I ample reprieve from baby holding. We saw 2 baby moose on our way back from the new place yesterday, man they are beautiful creatures.
I really like my wonton soup infused with thai flavours of lemongrass,chilis and kaffir lime, the exceptional flavour makes up for the lack of MSG which lies in most restaurant wonton soups.
Ingredients
- 1 lb ground pork or chicken
- 1 tsp coconut oil
- 1 medium sized red onion, finely chopped
- 1 thumb sized piece of ginger, finely chopped
- 1 clove garlic, finely minced
- 1 thai bird chili minced, or 1 tsp sambal chili sauce
- 1 tsp ground lemongrass or paste
- 2 kaffir lime leaves or 1 tsp lime juice
- 1 tsp fish sauce
- 1 Tbs coconut sugar or honey
- 2 tsp tamari or coconut aminos
- 8 C chicken stock
- 1/2 tsp sea salt
- 2 kaffir lime leaves
- 1 thai bird chili minced, or 1 tsp sambal chili sauce
- 1 tsp fish sauce
- a few handfuls fresh greens-kale,mustard,bok choi, chard...
- one package medium sized wonton wraps
- 1 egg yolk mixed with 1 Tbs water
Instructions
- Add coconut oil to a hot skillet, sautee onion, garlic, ginger until onion is translucent.
- Add pork or chicken, chili,lemongrass, kaffir lime,fish sauce,coconut sugar and tamari and cover on medium until pork is fully cooked- about 10 minutes.
- Allow filling to cool somewhat before assembling the wontons.
- Add all ingredients aside from greens to a large pot and bring to a boil.
- Typically I make a row of wonton wrappers, add a tsp of filling to the centre of each, with a little pastry brush or my finger i use some of the egg yolk and water mix to create a glue around the perimeter, fold them into little diamond shapes and repeat until all the filling is used up.
- Make sure to get all the air out when you fold the wraps and they will be less likely to explode.
- When you have a sufficient amount of wontons made, approx. 40 you can start adding them to the boiling broth, they only need about 5 minutes to cook, lastly add the greens.
