Goat Wonton Soup

Filling Yield 60 wontons, 10 servings, Broth yield, 4 servings

Ingredients
1 package wonton wrappers
1 egg

Wonton Filling
1 # ground pork (or beef)
1 # ground goat
1 bunch green onion, thinly sliced
1 C diced shiitakes, sautéed
6 T garlic cloves, minced
5 ‘inches’ ginger, grated finely
½ C soy sauce (tamari)
¼ C sesame oil
1 T rice vinegar
Optional, 1 C finely chopped cabbage

Broth
2 qts Homemade Goat Stock* (or use pre-made chicken or beef stock)
3 star anise
8” ginger, rough chopped into ‘hunks’
5 T tamari
Pinch of thai chili, or your favorite dried chili/pepper
2 t sugar
1 bunch cilantro
1 bunch green onion
Optional, boc choi, seared at high heat

*Homemade Goat Stock
1# bones
5 qts water
Salt
Handfuls of the following: rough chopped onions, carrots, celery, garlic,
Pinches of the following: black peppercorn, bay leaf, salt

Time saving tip: Substitute pre-made chicken or beef stock for the homemade goat stock

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 boc choi, 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! 

Recipe by Sarah Mittelstadt, chef at Farm Table in Amery, Wis.