Wontons--reinventing leftovers in the Lemire house since 2006

So Ryan was off to a business dinner leaving me to fend for myself to fill my grumbly tummy and we had about 4 lbs of pork leftover from the slow cooked asian pork the other night. In the spirit of being economical (and a lil lazy), it was time to bust out the wontons for "wrap and resuse" of the pork. I will admit that I cheated ever so slightly by using pre-made wonton wrappers (again, i'm a lil lazy).

The result of this dinner remix was awesome and ridiculously easy to pull together (aka...i didn't burn down the house without my husband's supervision). My only tip is that you may want to adjust the heat of the pepper (if you're a weenie)....

Left over Pork Shoulder, shredded
1 Package of Wonton Wrappers
2 Egg Whites
2 Tbls Olive Oil
2 Carrots, Sliced
3 Scallions, Sliced
1 Serrano Pepper, finely sliced
1 Quart Chicken Broth
1/4 C Soy Sauce
1 Pint Water


For the Wontons pile a small about of pork (around a tablespoon) in the center of a wrapper, brush the edges with egg white and fold over forming a triangle. Press the edges together ensuring you get all the air out of the center. Bring the two far corners of the triangle together and seal with egg white, repeat until your out of wontons, out of pork, sick of making them, or any combination there of.

For the broth heat a large sauce pan or a pasta pot over med-high heat. Add the oil and the carrots, cook about 5 min until the carrots begin to get soft on the outside. Add the peppers and cook down one min. Add the scallions, broth, soy sauce, and water. Season with freshly cracked pepper. Bring to a boil and reduce to a simmer. Let simmer about 10 mins then add the wontons. The wontons should could in 3-4 mins, pull one out and try it, thats the only real way to know.

Ladle in a bowl and garnish with fresh scallions.

Enjoy