Won Ton Soup

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Ingredients

Won Tons
1lb Ground Pork (I did whole leg meat and ground it on the large die)
6 Baby Bok Choy (thin sliced pretty much shredded)
6 Fresh Shitaki Caps (cleaned and small diced > cook through with some sesame oil and salt > cool)
2 Green Onions (thin sliced)
1tsp Garlic Paste
1tsp Ginger Paste
1 quarter Yellow Onion (brunoise)
1tsp Chili Sesame Oil
1TBSP Dark Soy Sauce

1 packet Won Ton Wrapper
1 small dish of Water

Soup
1 quart Vegetable or Chicken Stock
1tsp Rice Wine Vinegar or Chinese Cooking Wine
2tsp Ginger Paste
6 Baby Bok Choy (halved and rough chopped)
2tsp Cilantro (chopped)
2tsp Green Onion (sliced)

Instructions

Won Tons
1) Mix all filling ingredients together in a bowl > Refrigerate for at least 1 hour to let the flavors mix
2) Place 1 wrapper on your board > Dip your finger in the water dish and brush the water around the edges of your wrapper > Place 1 teaspoon of filling in the middle > Fold the wrapper in half by connecting opposite corners > Carefully press around the filling pushing all the air out > Firmly press down on the edges > Dab a little bit of water on the bottom right corner of your triangle > Holding the dumpling in the palm of your hand press gently up on the bottom of the filling then connect the bottom two corners and press firmly

Note: While folding keep finished Won Tons covered with a damp towel so the dough doesn’t dry out.

Storage: You can freeze them and they will keep for about 3 months or they will last about 1 day in the refrigerator

Cooking:
Fresh: You can simmer in your broth for about 5 minutes.
Frozen: Simmer for about 8-10 minutes.

Soup:
1) Combine everything but the Cilantro, Bok Choy, and Green Onions in a pot and bring to a simmer
2) Add Won Tons and Bok Choy > simmer about 5 minutes
3) Serve and Garnish with Cilantro and Green Onions. I also poured in Chili Oil to make it spicer but that’s just me

Lamb and Pork Meatloaf

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Ingredients:

Loaf:
1lb Ground Lamb
1lb Ground Pork
1/4 cup Bread Crumbs
2 Eggs
1 teaspoon Black Pepper
1 Tablespoon Dehydrated Onions
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 Tablespoon Thyme
1 lemon worth of Zest
2 cloves Garlic, minced
Salt to taste
Sauce:
1 can Crushed tomatoes
1 Tablespoon Pomegranate Molasses
2 teaspoon Worcestershire Sauce
1 lemon worth of Lemon Juice

 

Instructions:

Preheat oven to 375 degrees

1) Mix the Loaf ingredients together, take a small amount out and cook in a pan. Taste and season the rest of the mixture.

2) Mix the Sauce and adjust to taste.

3) Form into a thin Loaf (about 1-1.5 inches high) and place into a greased roasting dish, top with sauce and place in oven. Lamb can overcook quickly so the thin loaf will cook through and still be moist throughout. Cook until done, about 20 minutes.