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
- 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 1½ 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.
- 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.