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
Ingredients
- For the garlic Sage broth
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10 cups
light chicken broth
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8
fresh sage leaves torn in half
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5
cloves garlic, thinly sliced
- For the Wontons.
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1/2 pound
ground pork
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1/2 cup
walnuts which have been toasted in a 350F oven for 8 to 10 minutes, cooled and then ground
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1
large green onion, thinly sliced
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2 tablespoons
minced fresh sage
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2
minced garlic cloves
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1 tablespoon
grated fresh ginger
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1 teaspoon
salt
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1/2 teaspoon
black pepper
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30 to 36
wonton wrappers
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Sliced green onion for garnish
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Walnut oil for drizzling over the soup
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The Garlic Sage Broth
Directions
- For the garlic Sage broth
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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.
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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.
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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.
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Reheat the garlic sage broth to boiling and hold at a simmer.
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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
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Place 5 or 6 wontons in a shallow soup bowl and pour about a cup of the hot broth over.
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Drizzle 1/2 teaspoon walnut oil over and garnish with a little green onion.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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