WONTON Soup
For 4 people
INGREDIENTS:
50-60 wonton wrappers
4 Bok Choy
250 g fresh egg noodles ( you can use dry egg noodles)
Wonton filling
200g lean pork mince
200g peeled prawns roughly chopped, If you are using defrosted frozen prawns you need to very lightly cook them in a skillet (still opaque, not solid white) it is the best way if you want to freeze your wontons.
1 tbsp ginger finely grated
2 shallots finely chopped
2 small green onion finely chopped
1tbsp light soy sauce
2 tbsp Chinese cooking wine
½ tsp salt
2 tbsp sesame oil
Broth
1.5 L chicken or vegetable broth
2 garlic cloves, smashed
1cm piece of ginger, sliced
2 ½ tbsp light soy sauce
1 tsp sugar
3 tbsp Chinese cooking wine
3 tsp grilled sesame oil
3 tbsp of Dashi
To Serve
Shallots finely chopped
Bok choy quartered
40-50g dried egg noodles per person
INSTRUCTIONS
WONTONS
Place filling ingredients in a bowl. Mix well, don’t turn the prawn into a complete paste, small chunks are good.
Wrapping
Lay Wontons on work surface. Use 2 teaspoons to put the filling on the wontons.
Work in batches of 5 if starting out, up to 15 or 20,Brush 2 edges with water. Fold to seal, pressing out air. Brush water on one corner and bring corners together, pressing to seal.
Place wrapped wontons into a container with a lid as you work ( so they don’t dry out)
Don't get too hung up about how neat your wontons are. once cooked they mostly lose their shape, so just make sure that your filling is well sealed inside.
Tip: As tempting as it is, do not bunch them up like a money bag otherwise you end up with a thick wad of wonton wrapper that won't cook through
COOKING/FREEZING
-1 To cook: bring a large pot of water to boil. Place wontons in water and cook for 4 minutes or until they float. Remove with slotted spoon straight into serving bowls. Ladle over broth.
-2 To freeze: Freeze uncooked in airtight containers. Cook from frozen for 6 to 8 minutes.
BROTH
Place broth ingredients in a saucepan over high heat. Add white ends of shallots if leftover from Wonton filling.
Place lid on, bring to simmer then reduce to medium high and simmer for 5-10 minutes to allow the flavours to infuse.
Meanwhile cook the bok Choy 4/6 minutes in boiling water.
Cook the egg noodles in rapid boiling water for 2/3 minutes or until al dente
Pick garlic and ginger out before using
Add to the serving bowl the cooked Bok Choy, the egg noodles and the broth then serve.
Chinese cooking wine (Shaoxing wine) I highly recommend using Chinese cooking wine per recipe as it adds depth of flavour into the filling. Sub with sherry, cooking sake or Mirin.
Grilled sesame oil This sounds like a lot but it tastes incredible. Use toasted (brown oil) for better flavour.
Soy sauce You can sub with 1 tbsp +1 tsp all purpose soy sauce.
Chicken broth if you are at the Asian store, grab a couple of cans of Asian chicken broth. It’s more yellow and tastes a little “cleaner” than Western store bought chicken broth.
If you feeling really lazy and cook the wontons in the soup broth, just be aware that if will suck up some of the broth so add ½ cup of water
This recipe is inspired from RecipeTin Eats a fantastic food blog.