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TYOTD 2- The Rise of the Wonton

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The Cen-Tex Smoker
The Cen-Tex Smoker Posts: 22,970
edited February 2020 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 FBTX
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  • SciAggie
    SciAggie Posts: 6,481
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    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. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • thetrim
    thetrim Posts: 11,357
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    Yes
    Yes
    Yes

    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    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 FBTX
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  • StillH2OEgger
    StillH2OEgger Posts: 3,746
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    You are killing it! Shaping up to be a great year at your table.
    Stillwater, MN
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  • Legume
    Legume Posts: 14,624
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  • caliking
    caliking Posts: 18,731
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    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.
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
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    I’d gladly take a bowl of that! 
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  • Botch
    Botch Posts: 15,485
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    Restaurant wonton soup, at least around here, is a cup of chicken broth with, maybe, 3 wontons in it.  Yours looks SOOOO much better!  
    _____________

    "Pro-Life" would be twenty students graduating from Sandy Hook next month  


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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    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 FBTX
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  • Legume
    Legume Posts: 14,624
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    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.
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    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.
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    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. 
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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
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    Another great looking cook! Looks delicious!

    Brandon - Ohio

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    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 FBTX
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  • Legume
    Legume Posts: 14,624
    edited February 2020
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    The Cen-Tex Smoker said:
    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’


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  • northGAcock
    northGAcock Posts: 15,164
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    Chen Tex Smoker......formally known as Cen-Tex Smoker

    Beautiful work right there.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • SciAggie
    SciAggie Posts: 6,481
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    northGAcock said:
    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. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • smokingal
    smokingal Posts: 1,025
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    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
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  • GATraveller
    GATraveller Posts: 8,207
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    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
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    GATraveller said:
    Wow. That's strong. 

    This meme always makes me laugh and also
    scares me a little
    Keepin' It Weird in The ATX FBTX
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  • six_egg
    six_egg Posts: 1,110
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    That looks so amazing.

    XLBGE, LBGE 

    Fernandina Beach, FL

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