Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Want to see how the EGG is made? Click to Watch

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

TYOTD 2- The Rise of the Wonton

The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 19,785
edited February 11 in EggHead Forum
TFJ had an idea to make wonton soup. I’m glad she did. I helped a little but she’s pretty much did all the heavy lifting on the one. 

Broth from scratch using chicken parts and a rack of pork spare ribs. This broth was rich. 



Wontons made with same dough as the steamed dumplings from the first post. Filling is better. It’s made with ground pork, Napa cabbage, water chestnut, green onion, Little sesame oil and soy sauce (needed more soy sauce) 





Made soup from the broth, added the wontons and, of course, some chili oil. 

Was really good! Loving TYOTD!




Keepin' It Weird in The ATX

Comments

  • SciAggieSciAggie Posts: 4,583
    That looks delicious. The broth looks particularly inviting. It looks silky. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
    ”One can never go wrong with fried dough and grilled meat”
                                                                                  Smokingal
  • thetrimthetrim Posts: 9,592
    Yes
    Yes
    Yes

    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • SciAggie said:
    That looks delicious. The broth looks particularly inviting. It looks silky. 
    It was silky. I’m going to post the recipe but we are still tweaking it a little. 
    Keepin' It Weird in The ATX
  • StillH2OEggerStillH2OEgger Posts: 2,532
    You are killing it! Shaping up to be a great year at your table.
    Stillwater, MN
  • calikingcaliking Posts: 13,393
    Oh yes. I wonton some of that =)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • I’d gladly take a bowl of that! 
  • BotchBotch Posts: 9,101
    Restaurant wonton soup, at least around here, is a cup of chicken broth with, maybe, 3 wontons in it.  Yours looks SOOOO much better!  
    _____________________________________________
     
    "There are pre-grated cheeses, and there are great cheeses, but there are no great grated cheeses."    - Chef John 
     
    Ogden, Utard.  
  • Botch said:
    Restaurant wonton soup, at least around here, is a cup of chicken broth with, maybe, 3 wontons in it.  Yours looks SOOOO much better!  
    I think most of them around here are like that as well. This was better than any I’ve had in a restaurant. Honestly, it’s never really been on my radar so I’ve probably only had it a few times. 

    We will do this one again though. It was super tasty. The chili oil At the end is the magic tough 
    Keepin' It Weird in The ATX
  • LegumeLegume Posts: 10,121
    Chen-Z at the Y in Oak Hill used to have a wonton soup that had a wicked broth with Szechuan peppers and I don’t know what else that gave you that numb tongue feel.  Lots of silky fat and gelatin in it.  I’m not sure if they still make the spicy version, but it saved my life more than a couple of times.
  • EggcelsiorEggcelsior Posts: 14,377
    Botch said:
    Restaurant wonton soup, at least around here, is a cup of chicken broth with, maybe, 3 wontons in it.  Yours looks SOOOO much better!  
    I have a few restaurants around that actually make a soup broth. Went to a new one for lunch the other day and it was just what you said. I don’t even think the wontons were house-made. Now I’m hankering to try some homemade soup too, or at least miso soup.
  • Sea2SkiSea2Ski Posts: 3,805
    That looks sooo delicious. Being lunchtime, I want a pot of that right now! 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
  • Another great looking cook! Looks delicious!

    Brandon - Ohio

  • Legume said:
    Chen-Z at the Y in Oak Hill used to have a wonton soup that had a wicked broth with Szechuan peppers and I don’t know what else that gave you that numb tongue feel.  Lots of silky fat and gelatin in it.  I’m not sure if they still make the spicy version, but it saved my life more than a couple of times.

    I'll give it a rip. Szechuan peppers are definitely what give you the tingly numb tongue.Just a little reminder that lets you know it's working.
    Keepin' It Weird in The ATX
  • LegumeLegume Posts: 10,121
    edited February 11
    Legume said:
    Chen-Z at the Y in Oak Hill used to have a wonton soup that had a wicked broth with Szechuan peppers and I don’t know what else that gave you that numb tongue feel.  Lots of silky fat and gelatin in it.  I’m not sure if they still make the spicy version, but it saved my life more than a couple of times.

    I'll give it a rip. Szechuan peppers are definitely what give you the tingly numb tongue.Just a little reminder that lets you know it's working.
    Fair warning, sticky floors there.  Take out was the move of choice.  I think they have one up north as well, but I’ve never been.

    It’s what we referred to in SF as ‘Chinatown clean’


  • northGAcocknorthGAcock Posts: 13,760
    Chen Tex Smoker......formally known as Cen-Tex Smoker

    Beautiful work right there.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • SciAggieSciAggie Posts: 4,583
    Chen Tex Smoker......formally known as Cen-Tex Smoker

    Beautiful work right there.
    Good one...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
    ”One can never go wrong with fried dough and grilled meat”
                                                                                  Smokingal
  • smokingalsmokingal Posts: 1,025
    That looks really, really good @The Cen-Tex Smoker.  Very nice work!
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
  • GATravellerGATraveller Posts: 7,318
    Wow. That's strong. 


    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • Wow. That's strong. 

    This meme always makes me laugh and also
    scares me a little
    Keepin' It Weird in The ATX
  • six_eggsix_egg Posts: 1,052
    That looks so amazing.

    XLBGE, LBGE 

    Texarkana, TX

Sign In or Register to comment.
Click here for Forum Use Guidelines.