Goat Wonton Soup

Directions

Make the goat stock:

1. Lay out goat bones on a sheet tray with parchment paper down.

2. Generously coat bones with oil (I use sunflower), salt and pepper.

3. Roast bones in a high heat oven (400 to 450) for about 30 minutes or until bones are lightly browned and aromatic.

4. Add roasted bones to a soup pot, then cover with water, and add veggies and seasonings.

5. Allow stock to lightly simmer for at least an hour, and up to 3.

6. Strain stock and reserve. Discard strained bones and veggies. 

Wonton filling:

1. Combine all ingredients in a bowl, mix by hand. 

Make broth:

1. Combine 2 qts Homemade Goat Stock, tamari, star anise, ginger, dried pepper/chili and sugar to pot.

2. Simmer lightly while assembling wontons. You want to give your broth at least 30 minutes for flavors to come together. 

Assemble wontons:

1. Using your index finger, rub beaten egg on the upper out edge of the wrapper.

2. Using a spoon, place about a teaspoon of filling into the center of the wrapper.

3. Fold the un-egg-washed half of wrapper up to meet corners of the egg-washed side. Press all wonton wrapper that’s touching each other together so no air bubbles exist.

4. Bring bottom corners (those pressed together with no filling) together. Brush small amount of egg wash onto one corner so they stick together.

Assemble soup:

1. Place handful of chopped green onions and cilantro leaves at the bottom of each bowl for serving. If using bok choy, add that roughly chopped as well.

2. Add assembled, raw wontons to boiling broth. Allow to cook for about 5 minutes, or until internal temperature is 155 degrees.

3. Portion out cooked wontons into bowls (about 5 per bowl) and then pour broth over.

4. Enjoy!