Pork Wontons

[shootingstar]

Let's see here-- already 50 and still haven't made dim sum or wonton on my own.

But can only vaguely remember my mother's different pork or chicken wonton soups.

The recipes at this website, look the simplest (to me) and closest to real home cooking. Not the gourmet cooking websites with cooking sherry, sesame oil. Jeesh. Probably delicious but Chinese food cooking doesn't have to be that complicated.

http://www.homemade-chinese-soups.co...n-recipes.html

http://www.homemade-chinese-soups.com/wontons.html As a child, I did help my mother shape the wontons with the real effect as shown on this page, under "storing wontons". It's easy to do.

My tendency to put into the minced/ground pork, finely minced green onion and water chestnut. Or you could use chives. Finely diced, rehydrated shitake mushroom mixed into meat is lovely but probably too complicated for you. (remember you can take pork meat and mince yourself, if you have time to pound the meat for 10-15 min. solid).

I didn't read all the recipe variations but would tend to make a vegetable stock and put into fresh spinch or chopped boy choy, napa cabbage or even watercress. Would boil the wontons separately in its own water and drain starchy water. Then put cooked wontons into soup to serve. The other option is to steam the wontons in their steamer and then add to soup stock-- again, probably too intimidating/time-consuming.

Just make sure the pork meat is cooked through. Or use minced chicken meat.