I LOVE the wax paper wrapper (smart and clean), that sweet, fat piggy on the front, the fact that my sausage is rectangular (just a crazy obsessive thing) and the RED date stamp on the front of each package. AWESOME!
1 Pkg of Nasoya won ton wraps – I used about 10 to 12 (keep remaining for other use)
1/2 lbs of Neese’s Sausage
2 scallions – cut into small sections
1/2 teaspoon chopped fresh ginger
1 garlic clove
1/4 teaspoon sesame oil
1/2 teaspoon rice wine vinegar
1 teaspoon soy sauce
~~ side dish of water for assembling of won tons
***Put all ingredients in a food processor, pulse. Do not over process. I use a Ninja, just cause it’s small, easy to use and has a nice storage lid for leftovers.***
To assemble – take one won ton wrap, place 1 teaspoon of sausage mixture in the middle. With your finger, dip into water and run down the side of won ton. Fold over to make a triangle. With lots of TLC, fold the 2 ends of the triangle together so that the “cap” of the won ton curls into itself….you’ll see on the picture!
In a stock pot, bring to a low boil, 5 cups of chicken stock. Grate 1 garlic clove and 1 T. of fresh ginger. Add 1 Tablespoon of Soy Sauce. Lower to a simmer…..TASTE for seasons!
Place the won tons on a spoon and lower into the simmering stock. Cook for 5 minutes. Serve with fresh scallions and crunchy noodles.