After last week's deep freeze, I'm on a bit of a soup kick. First the Iron City Lager Cheddar Soup, then the sweet & spicy Chuck Noll Chili - this week it's Lynn Swann-ton Soup!
Lynn Swann, Hall of Fame wide receiver, Super Bowl X MVP and four-time Super Bowl champ.
I met Lynn Swann once in Philadelphia during his 2006 run for Governor. I walked into my local coffee shop and there he was! I just stood and stared for what felt like a lot longer than (what was probably only) a few seconds. Once I snapped out of it, I smiled and said "HI!" He smiled, said hello and shook my hand like any good politician on the campaign trail. If I had any brains, I would have asked for a picture or an autograph, but I just stammered and smiled (very much like I did when I met Coach Tomlin at training camp last summer).
This wonton (or, Swann-ton) soup calls for a few specialty ingredients, but is pretty simple overall. I ended up with too many wontons to fit in the stockpot, so guess what the Creative Director did with the rest? He got the deep fryer out and fried up a delicious appetizer!* Good call.
Lynn Swann-ton Soup
Recipe adapted from Spoonful
For the broth
6 cups chicken broth
2 cups water
4 thin slices ginger
1 clove garlic, halved
1/2 yellow onion, thinly sliced
1/2 tsp salt
5-6 baby bok choy
For the wontons
20-30 wonton wrappers
1/2 lb ground pork
1/2 lb uncooked shrimp, peeled, deveined and diced
1 tbsp ginger, minced
1 clove garlic, minced
3 scallions, sliced
3 scallions, sliced
2 tbsp soy sauce
1 tsp rice vinegar
1/4 tsp sesame oil
1/4 tsp corn starch
1/4 tsp salt
1/8 tsp pepper
Combine broth, water, garlic, onion and ginger in stock pot and bring to a boil. Reduce heat to low and cover.
Combine pork, shrimp, ginger, garlic, scallions, soy sauce, rice vinegar, sesame oil, salt, pepper and corn starch in a mixing bowl. Drop a dollop of pork/shrimp mixture in the center of a wonton wrapper. Dip finger in a small bowl of water and trace the edges of the wrapper, then fold one corner to meet the other, sealing the edges to form a triangle shape. Wet the far corners of the triangle and press together. Set aside on a plate and continue until all wontons are filled and pork/shrimp mixture is used.
Return broth to a boil, then gently drop wontons and bok choy in broth. Cook in broth for 15-20 minutes.
*If frying additional wontons, heat canola oil in deep fryer or cast iron skillet to 375 degrees. Carefully place wontons in oil and fry for 8-10 minutes until golden and crispy (filling should no longer be pink).
