So yesterday I read a post from some Oddball that made me hungry, so I decided to make some shrimp and pork won ton soup. Off I went in search of ingredients, sometimes difficult in this town. However, this time I found the various things I thought I needed.
A trip to the aptly-named Terminal Meats yielded a quarter of a pork shoulder roast, which the butcher ground up for me. At the supermarket I found some semi-frozen shrimp, a dozen I thought would do, fresh ginger root, Serrano chilies, water chestnuts, and a small jar of black bean and garlic paste and a pack of won ton wrappers.
The farmer's market was also yesterday, the Hmong farmers from the Bitterroot had green onions and immature garlic, and some bok choy.
I first made the filling. The pork was coarsely ground, I chopped up the dozen fairly large shrimp, grated the ginger, chopped the green onions, two chilies, mashed the garlic, added some soy sauce and the black bean paste and mixed it all together. The picture is about a quarter of what it yielded.
By this time I was wondering about the amount.....I've never been good at cooking for one; no matter what my intentions it's usually enough for 4 people.
I tried the traditional method of folding the won ton wrappers around the filling, and was unsuccessful. So I just made triangles.
I ended up with 16 largish won tons. And roughly three times as much filling left over unused. I put the rest in the fridge.
The soup was easy, I used chicken stock that I had frozen, added bok choy, some tom gai kai paste that my daughter had given me, chopped up the remaining green garlic shoots and simmered, adding the won tons for the last 10 minutes.
Tonight it'll be lettuce wraps, using hopefully the rest of the filling. Gotta figure out how to cook the paste.