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You are here: Home / By Author / Amy Tan / Wonton Soup recipe | The Joy Luck Club

Wonton Soup recipe | The Joy Luck Club

Amy Tan· Soups, Chowders, Stews· The Joy Luck Club

15 Feb

Joy Luck Club Wonton Soup Food in Literature

Cultural adjustment/adaptation is one topic that you’d expect to have with people who have moved countries. But what I find really interesting is how we can adapt cultures in the form of small traditions or holidays, into our own, even if we haven’t lived in the countries.
We’ve been celebrating Chinese New Year for as long as I can remember. And we don’t have an ounce of Chinese in us anywhere. Granted, our celebration is probably not very traditional, but we’ve taken snippets and made it our own.
Without fail, every year, we bring out our Mah Jongg set, to be used as an oracle–interpreting the upcoming year. We read through our horoscopes in the Chinese Horoscope book-the rabbit (me), the horse (my sister), the snake (my mom) and the sheep (dad). Although he scoffs at our believing in the whole horoscope thing and sprouts off statistical information as to why it shouldn’t be believed.
What we all connect over though, is the food.
Foods like whole fish, long noodles, mandarins, nian gao (year cake), and jiaozi dumplings would be commonly served by the sounds of it.

What we serve comes down to time- plenty of time, we’ll do several vegetarian, chicken and rice dishes. Rushing last minute? We’ll whip together a noodle dish, throw some pre-made spring rolls into the oven, and call it a day.
One of the foods mentioned in The Joy Luck Club is wonton soup. I’ve never been much of a soup person, but I’ve taken a liking to this dish–mostly the dumplings. It takes a little bit of prep work to prepare the wonton dumplings, but the results are worth it.

Wonton Soup recipe | The Joy Luck Club
 
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Author: Bryt @ InLiterature.net
Ingredients
Broth
  • 8 cups Chicken stock
Wontons
  • 3-4 dried shiitake mushrooms
  • 200g pork mince
  • 1 tps powdered ginger
  • 2 green onions, finely chopped (keep some aside for garnish at the end)
  • 4 water chestnuts, finely chopped
  • 1 tablespoon soy sauce
  • ½ teaspoon caster sugar
  • 1 tablespoon cornflour
  • pinch of pepper
  • 24 wonton wrappers
  • a finger bowl of water
Instructions
  1. Wontons
  2. Boil water, and in a small bowl, pour over the shiitake mushrooms to rehydrate.
  3. Drain the mushrooms, and squeeze the excess water from the mushrooms.
  4. Remove the stems and finely chop the mushrooms.
  5. In a large bowl, mix together the mushooms, pork, onion, water chestnuts, soy sauce, sugar and cornflour.
  6. I use a glass cutting board as my work surface. Take one wonton wrapper and place it on the cutting board, with a pointed corner facing towards you.
  7. Have a damp (not wet) teatowel, and use it to keep the unused wonton wrappers covered while you work.
  8. There's different ways of folding wontons. The way I did was like little envelopes. You can google how to fold a wonton wrapper for images.
  9. Take a teaspoon worth of the mixture and place in the centre.
  10. Dab some water onto a finger, or use a small pastry brush, and run it along the edges of the wrapper.
  11. Take the wrapper corner closest to you, and fold it straight up, to form a triangle with the wrapper.
  12. Press down and make sure the edges are together.
  13. With the long base of the triangle closest to you, dab a bit of water onto your finger, tap it onto those two corners, and pull the two corners into the middle of the wrapper.
  14. Set aside and finish the rest of the wontons.
  15. In a large saucepan, bring to a boil the chicken stock.
  16. Cook a few wontons at a time for about 4 minutes.
  17. Use a slotted spoon to remove (cover in a bowl to keep warm), and continue cooking the rest.
  18. Place the wontons into serving bowls, and ladle broth over the wontons.
  19. Garnish with some green onions and serve.
Notes
Recipe adapted from The Essential Seafood Cookbook
3.5.3208

 

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Hi, I'm Bryt!
I'm a bookaholic, huge Harry Potter fan, and love throwing full blown themed dinner parties. Read More…

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Incredibly grateful that we were able to celebrate, even though we did things a little differently. 
With a spider theme in mind, my parent's house was covered with a mixture of white weed mat and cheesecloth. The faux spiderweb material we only used on branches, since the darn stuff is sticky and a nightmare to remove! 🕷️🕸️
Kudos to mom who did the majority of the work, adding in faux dead leaves, branches and trees, turning springtime into one magical night of autumn. Dad was in charge of sound effects and lighting.
Typically we hide as characters or creatures in the garden which slows the kids as they come up to the door, giving them time to look around. They can never tell if something is going to move or not!
Being 2020 though, the 'tension' of coming up to the house was broken because the witches were outside. We placed ourselves at a table with an entrance and exit pathway, reminding them to "stay one broomstick apart"! Let's hope next Halloween we're back to 'normal'. We'll have to make up with some extra scares! 🎃  📸 Photos by our Halloween photographer, dad 😉 
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'That' Sleepy Hollow scarecrow was the inspiration 'That' Sleepy Hollow scarecrow was the inspiration for our yard haunt back in 2016. Of course, we had to have him in a field of cornstalks... a tricky task when you live in Australia and it's actually coming into springtime!  Dried banana leaves, with its leaves shredded, were tied to old stick fencing. Lit from below, you would've believed the headless horseman was somewhere nearby. 🎃  #halloweenyardhaunt #Halloween 
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Decorating is a celebration of autumn and October- Decorating is a celebration of autumn and October- a small action that makes an ordinary moment meaningful. It's our way of acknowledging, enjoying, being excited, even grateful, for 'right now'. In years like this one, where we can find ourselves wishing for 2020 to be over, it can be even more important for  these moments. ⁣
So instead of focusing on how I found myself time-warped from early September to the end of October, I'm going to simply celebrate the best week of October.⁣
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200 years ago, Washington Irving published his short story, The Legend of Sleepy Hollow. Some homemade decorations like a Sleepy Hollow sign, faux 'cornstalks' mixed with some storebought decorations have my house filled with October vibes to celebrate the bicentennial. 🎃⁣
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[BILBO BAGGINS’ BUTTERED SCONES] It’s been qu [BILBO BAGGINS’ BUTTERED SCONES]  It’s been quite a year… but I couldn’t miss celebrating Hobbit Day!  Mixing up a batch of Bilbo’s buttered scones is an easy way to start the morning off right (and doable before work).  I’ve also jumped back onto Youtube to make these alongside you, but- and I guess this reflects the year- I’m changing up my approach to videos. I’ve relaxed my style, and slowed my pace to capture the comfort of baking and cooking that I love so much.  #lotr #lordoftherings #thehobbit #thelordoftherings #tolkien #jrrtolkien #middleearth #hobbitday #bookworm #hobbitweek #foodinliterature #bilbobaggins
In the end, it’s only a passing thing, this shad In the end, it’s only a passing thing, this shadow.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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