These won’t appeal to everybody. You can make these into soup, or eat separately. Mine sorta disappear before the soup stage.
Buy a package of won ton wrappers at the freezer/ refrigerated section of either an oriental market, or your super market. Keep them refrigerated before and after use.
Fillings can be regular breakfast sausage. I also like turkey burger, seasoned with either the Broth Powder or Basic Rub cited below. About 2-3 tsp of seasoning per pound of meat. Dice up an onion and about 3-5 cloves of garlic, and about ½ teaspoon of fresh ginger (or, about ¾ tsp of dried ginger) and mix all well into the meat.
Take one wrapper, using a pastry brush (or, fingers in camp) moisten 3 or four edges of the wrap about ½â€Â
Buy a package of won ton wrappers at the freezer/ refrigerated section of either an oriental market, or your super market. Keep them refrigerated before and after use.
Fillings can be regular breakfast sausage. I also like turkey burger, seasoned with either the Broth Powder or Basic Rub cited below. About 2-3 tsp of seasoning per pound of meat. Dice up an onion and about 3-5 cloves of garlic, and about ½ teaspoon of fresh ginger (or, about ¾ tsp of dried ginger) and mix all well into the meat.
Take one wrapper, using a pastry brush (or, fingers in camp) moisten 3 or four edges of the wrap about ½â€Â