I prepped a bunch of soups and lasagnas and stuff for our baby hibernation. One of those soups was a pho (fuh) type broth. The plan was just to put whatever in it and eat it. Then inspiration struck: Shiitake pork dumplings!!!o
PHONTON SOUP
I essentially married a pho broth with wonton soup. First, the PHO BROTH:
4" piece of ginger, sliced (peel on)
5 large garlic cloves, smashed (paper on or off, whatever)
1/2 bunch of green onions, rough chop (roots to whites - reserve greens for garnish)
1 shallot, rough chop (peel it or don't)
1 stalk lemongrass, halved and bruised (if you can find it)
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1 bunch cilantro stems (reserve leaves for garnish)
1 bunch basil stems (reserve leaves for garnish)
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4ea star anise
1 3" cinnamon stick
1T cloves
1T peppercorns (Szechuan preferred)
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Fish sauce
Sriracha
Soy sauce
Veggie/canola oil
Sesame oil
1qt chicken stock
1qt beef stock
Put a soup pot on high heat. When the pot gets hot, add 2T veggie/canola oil and a T of sesame oil. Toss in top group of ingredients. Get some nice color on it. Add sriracha to your liking. Deglaze with a little fish sauce and soy. Add herb stems and spices. Deglaze again with fish sauce and soy. Add stocks. Bring up to a boil and then turn down to a simmer. Let simmer for like an hour - to really let all the favors bloom. Adjust seasoning with soy or salt. Strain the broth. Alone, this broth is an intoxicating "meat tea" that will probably instantly clear the influenza virus*.
And now the SHIITAKE PORK DUMPLINGS:
1/2 pound ground pork
1" ginger, peeled and minced
3 large cloves garlic, minced
1/2 bunch scallions, fine chop root to green
1/4 pound shiitake shrooms, fine slice
Chili flake
Soy sauce
Veggie/canola oil
Sesame oil
1 egg
Small wonton wrappers
Small bowl of water
Get a sauté pan super hot. Add 1T veggie/canola oil and 1t sesame oil. Toss in veggies. When shiitakes have a nice color (but don't let the other veggies burn) deglaze with soy sauce and add pork. Add chili flake to taste and more soy or salt to taste. When pork is done, remove to a plate/tray and cool. Combine meat mixture with a beaten egg. Spoon about a teaspoon of mix onto the center of a wonton skin. Dip your finger in the water and run it along two connecting sides. Bring the wet corner to the dry corner and pinch along the edges, removing as much air as possible and making sure edges are sealed. Drop finished dumplings into simmering broth. Serve with sliced green scallions and thank me later.
*this statement has not been evaluated or approved by any administration
