by Ching He-Huang Wonton soup never gets boring, serve with chilli oil for a spicy kick
Serves 4
Ingredients
20 wonton wrappers
1 egg, beaten
For the filling
250g minced pork
200g raw tiger prawns, shelled, deveined and finely chopped
1 large spring onion, finely chopped
1 tbsp freshly grated root ginger
1 tbsp light soy sauce
1 tbsp Shaosing rice wine
1 tsp toasted sesame oil
2 tsp corn flour
Pinch salt
Pinch ground white pepper
For the soup stock
750ml vegetable stock
½ head of Chinese leaf, sliced
4 dried Chinese mushrooms
1 tbsp light soy sauce
1 tbsp clear rice vinegar
Dash of toasted sesame oil
To garnish
2 spring onions, sliced
Method
1. Place all the ingredients for the filling into a bowl and mix well.
2. To prevent the wrappers from opening up and separating from the filling once cooked brush the inside of each wrapper with egg wash.
3. Take one wonton wrapper and place 2 tsp of the filling in the centre. Gather up the sides of the wonton wrapper and mould around the filling into a ball shape, twisting the top to secure it.
4. Place all the ingredients for the soup base into a large pan and simmer. Add the wonton dumplings and cook for 5 minutes.
5. Pour the soup and the dumplings into a serving bowl, garnish with the spring onions and coriander and serve immediately.
by Ching He-Huang
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