River Journal occasionally will share recipes for some of the most popular dishes at our favorite local restaurants.
Co-owner and Chef, Goosefeather (at Tarrytown House Estate)
My mom’s wonton soup is my favorite thing ever.
Mine is not the exact recipe, but I was inspired by her plump and juicy wontons. Being in this amazing setting, I wanted to add some luxury to the palate: black truffle brings that perfect decadence to a normally humble dish.
Enjoy!
- 2 lbs ground pork
- 1 cup Chinese chives (chopped)
- 2 tbsp ginger (minced)
- 1 tbsp sugar
- 1 tbsp salt
- 2 tbsp soy sauce
- 2 tbsp canned black truffles
- 1 package of Hong Kong wonton wrappers
Black Truffle Soy Vinegar Dipping Sauce
- ¾ cup soy sauce
- ½ cup rice wine vinegar
- ½ cup black truffle juice (optional)
- 1 tbsp sugar
- 2 tbsp chili oil
Directions
- Mix all ingredients and chill
- Add a tablespoon of filling to each wonton wrapper
- Add water to the edges of wrapper to seal
- Fold wrapper into a triangle
- Bring the ends together to make a “crown” at the top of the dumpling
- Cook in boiling water for 4-5 minutes
- For dipping sauce, mix ingredients together in a bowl and serve with wontons