One of the great chinese soup dishes – wonton soup. Made with prawns or pork but other meat too because this is a soup with dumplings after all. We actually make it with both pork and prawn in the same mixture – a bit like a sesame toast filling. Just fantastic for a Winter’s night as well.
Ingredients:
For the Wontons:
- 8 ounces medium shrimp, peeled, deveined and diced
- 2/3 lb. ground pork
- 2 cloves garlic, minced
- 2 green salad onions or 4 spring onions, thinly sliced
- 1 tablespoon oyster sauce
- 1 tbsp. soy sauce
- 2 tsp. thinly sliced chives
- 1 tsp. rice wine vinegar
- 1 tsp. cornstarch
- 1 tsp. freshly grated ginger
- 1 clove garlic
- 1/2 tsp. red pepper flakes
- 1/2 tsp. toasted sesame oil
- 1 pack square wonton wrappers
- 1/4 cup water
For the Wonton Soup part:
- 1 tablespoon sesame oil
- 2 cloves garlic, minced or smashed up
- 4 cups chicken broth
- 1 thumb-sized piece peeled ginger – grated (about 1 Tbsp)
- 4 ounces shitake mushrooms (optional)
- 1 tbsp. soy sauce or reduced-sodium soy sauce
- 1/4 tsp. toasted sesame oil
- 2 baby bok choy – shredded
- 2 tbsp. thinly sliced spring onions (scallions), for garnish
- 1 Tbsp yellow miso paste (optional)
Preparation:
- In a large mixing bowl, mix all the ingredients with oil until fully incorporated. Not all the ingredients are needed – it is your choice but I love the full version. You may want to use just pork or prawn but we have tried a combination of both and there is something special about that. It is wonton after all!
- Wet the edges of wonton wrappers with water. Place half a tablespoon of filling in the center of the wonton wrapper.
- Fold a wonton wrap in half diagonally to create a half-moon or triangle, and seal the edges.
- Fold the two identical corners in on each other and press again to seal. Repeat until all wonton wrappers are filled.
- For the Soup part: Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
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Whisk in chicken broth, mushrooms and 2 cups water.
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Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in shredded bok choy and onions. Stir in miso paste until well combined, about 1-2 minutes.
- Bring all soup ingredients to a boil. Simmer on low for 10 minutes, then remove ginger and garlic cloves and bring it back to a boil. Lower in wontons and cook for 6-10 minutes more.
- Serve into bowls and garnish with sliced spring onions/scallions.
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