writer, eater, reader.
Wonton soup is a love/hate kind of soup. Sloppy in a good way, filling, cheap, feels like a healthier choice than pork fried rice–it seems to be a great idea.
Then it arrives by bicycle, and there are too few wontons (now shredded into confetti), debris of micro-diced mystery meat, some oil-slicked broth, and maybe some scallion driftwood, if ordered from a fancy joint. You eat it anyway, but you know this will happen again and again and again. Delicate-skinned wontons were just not made for road trips.
There has to be a better way, right? Like making your own with store-bought wonton wrappers! Giada de Laurentis uses wonton wrappers to make ravioli pretty much every show, and she does it in like, 5 minutes, tops. It’ll be easy and delicious, right?
Wrong. Well, about one of those things.
Read more of this post on the Village Voice’s food blog, Fork in the Road