Author Notes: I love wrapping fillings in wonton wrappers and knowing that sage and pork pair well together, thought that adding walnuts to a sage and pork wonton filling might be fun The broth was inspired by a David Tanis "hangover cure" recipe. Tanis sautes garlic and sage in a little oil and then adds water and simmers. I start with chicken broth and skip the saute. - inpatskitchen
Makes about 6 servings
For the garlic Sage broth
- 10 cups light chicken broth
- 8 fresh sage leaves torn in half
- 5 cloves garlic, thinly sliced
- Place all ingredients in a medium sauce pan, bring to a boil and then down to a gentle simmer for 20 minutes. Cover and let steep for about an hour. Strain the broth and return to the pan. Set aside.
For the Wontons.
- 1/2 pound ground pork
- 1/2 cup walnuts which have been toasted in a 350F oven for 8 to 10 minutes, cooled and then ground
- 1 large green onion, thinly sliced
- 2 tablespoons minced fresh sage
- 2 minced garlic cloves
- 1 tablespoon grated fresh ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 30 to 36 wonton wrappers
- Sliced green onion for garnish
- Walnut oil for drizzling over the soup
- The Garlic Sage Broth
- Thoroughly mix the pork, ground walnuts, sliced green onion, garlic, ginger, sage, salt and pepper together. Refrigerate for about an hour before making the wontons.
- Place a scant teaspoon of filling on the center of each wonton and then fold into your desired shape.( I used the "envelope" by folding to form a triangle and then folding the 2 corners together to resemble a small envelope.
- Reheat the garlic sage broth to boiling and hold at a simmer.
- Boil the wontons in water for just under two minutes and remove with a slotted spoon to paper toweling. You probably will have to do this in batches
- Place 5 or 6 wontons in a shallow soup bowl and pour about a cup of the hot broth over.
- Drizzle 1/2 teaspoon walnut oil over and garnish with a little green onion.