Beef Wonton Mami

Our weather early part of this week was absolutely horrendous. Along with an already bitter cold winter, we had nonstop onslaught of heavy rains. By the time I got home from work, I was drenched to my undies and chilled to my bones! What could be more comforting on such dreary days than a bowl of piping-hot beef wonton mami?

Here are two more delicious mami recipes you can enjoy this season:
Chicken Mami-a homemade broth takes this noodle soup from good to great!
Bulalo Mami-a hearty soup made with bone-in beef shanks

1 tablespoon oil
1 onion peeled and sliced thinly
3 cloves garlic peeled and minced
1 pound beef brisket cut into 1-inch cubes
8 cups water
6 pieces star anise
2 tablespoons brown sugar
1 beef bouillon cube or 1 tablespoon beef base
salt and pepper to taste
1 16 ounces packages fresh egg noodles
1 cup napa cabbage shredded
fried garlic bits
½ cup green onions chopped
For The Wontons
1 pound ground pork
¼ cup green onions finely chopped
2 cloves garlic peeled and minced
1 teaspoon soy sauce
1 teaspoon salt
½ teaspoon pepper
15 pieces wonton wrappers
In a pot over medium heat, heat oil. Add onions and garlic and cook until aromatic. Add beef and cook until lightly browned. Add water and bring to a boil, skimming scum that floats on top.
When broth clears, add star anise. Add brown sugar and beef bouillon. Stir until dissolved.
Lower heat, cover and cook for about 1 to 1 ½ hours or until beef is fork-tender. Gently add wontons and cook for about 4 to 5 minutes or until filling is cooked through. Season broth with salt and pepper to taste.
In a pot over medium heat, bring about 4 quarts of water to a boil. Add egg noodles and cook for about 10 to 15 seconds. Remove noodles from water and rinse with cold water. Drain well and divide equally into bowls.
Divide napa cabbage into bowls. Add beef and wontons and pour hot broth. Garnish with fried garlic bits and chopped onions. Serve hot.
For The Wontons
In a bowl, combine ground pork, green onions, garlic, soy sauce, salt and pepper. Gently stir until well-distributed.
Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on middle of wrapper and then gather sides to form a “cup” around mixture.

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