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!
Homemade Wonton Soup with Southern Roots
- 1 Pkg of Nasoya won ton wraps - I used about 10 to 12 (keep remaining for other use)
- 1/2 lbs 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.
- Take one wonton wrap, and 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.
- 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 wontons on a spoon and lower into the simmering stock. Cook for 5 minutes. Serve with fresh scallions and crunchy noodles.