Homemade Wonton Soup with Southern Roots

Growing up, my mother was very clear about a few things, some of them a little suspect but one thing was for sure - you only cook and eat certain  "brands" of food, like....Kraft Mayonnaise, Sunbeam Bread and always, always, Neese's Sausage.  After all these years, I have expanded beyond a few of those "recommendations" but never, ever on the sausage. 

I LOVE the wax paper wrapper (smart and clean), that sweet, fat piggy on the front, the fact that my sausage is rectangular (just a crazy obsessive thing) and the RED date stamp on the front of each package.  AWESOME!

So, on a beautiful fall day, sitting outside, drinking coffee, thinking about...well, hm mm, whatever...what could I do with some of that goodness in my fridge?  Nothing fried and no more breakfast casseroles.  Then it came to me!  Let's have the PIG go international!  Thus, "Won Ton Pig" and, just saying...it is really, really good!  Here's what happened...

1 Pkg of Nasoya won ton wraps - I used about 10 to 12 (keep remaining for other use)
1/2 lbs of Neese's Sausage
2 scallions - cut into small sections
1/2 teaspoon chopped fresh ginger
1 garlic clove
1/4 teaspoon sesame oil
1/2 teaspoon rice wine vinegar
1 teaspoon soy sauce
~~ side dish of water for assembling of won tons

***Put all ingredients in a food processor, pulse. Do not over process.  I use a Ninja, just cause it's small, easy to use and has a nice storage lid for leftovers.***

To assemble - take one won ton wrap, place 1 teaspoon of sausage mixture in the middle.  With your finger, dip into water and run down the side of won ton.  Fold over to make a triangle.  With lots of TLC, fold the 2 ends of the triangle together so that the "cap" of the won ton curls into itself....you'll see on the picture!

In a stock pot, bring to a low boil, 5 cups of chicken stock.  Grate 1 garlic clove and 1 T. of fresh ginger.  Add 1 Tablespoon of Soy Sauce.  Lower to a simmer.....TASTE for seasons!

Place the won tons on a spoon and lower into the simmering stock.  Cook for 5 minutes.  Serve with fresh scallions and crunchy noodles.

Big Sweetie, the boys and I LOVED IT!  I was a little uncertain about how the ingredients would work together but I must say...I am so PROUD of our local pig!  He got along just beautifully with the folks "not from around here" and it's so nice when everyone gets along.

A Southern Soul is still counting her blessings.

~Donya