Wonton soup

Some inspirational shots from making wonton.

Ingredients I use in my stock:

- Chicken broth

- Lemon grass

- Lime leaves

- Brown sugar (or palm sugar)

- Lime juice

- Fresh ginger (or thai ginger)
- Tomato for acidity

- Garlic

- Soy sauce

- Sesame oil

For garnish:

- Green onions

- Cilantro
- Sriracha sauce

- Chilli & garlic sauce

Wonton:

- Wonton wrappers

- Raw ground beef (seasoned with soy sauce, sesame oil, a drop of Worcestershire sauce)

Blend and form into tiny meatballs (this just makes it easier when filling)

- Water (for sealing wonton)

I hope you enjoy this photo sequence :)

There are many ways to fold wonton, my sister brings up the edges and forms a tight seal so it's like a little purse, and I like to make little triangles as you see in the first photo however sometimes they tear (usually if you have nails it's a difficult shape to make) so I went with a small flat purse design and even though it's a little hard to describe it worked well for me and I was comfortable making them.

With any leftover meatballs they freeze well and you can throw them into any other soup (I made a white bean and swiss chard soup using a tomato base and added some tiny pasta (almost like an italian wedding soup) and it was so delicious)

Also I added a few shots of my green onion "patch" because I saved the bottoms, soaked them in a glass of water for a day or two and then planted them, you can see the updated shot at the very bottom and now I can harvest them for use :)