Wonton Soup
Ingredients
50 wonton wrappers
For the wonton filling:
7 ounces ground pork
7 ounces peeled prawns/shrimp
1 tablespoon ginger
2 shallots/green onions
1 tablespoon light soy sauce
2 tablespoons Chinese cooking wine
1/2 teaspoon salt
2 tablespoons sesame oil, toasted
For the broth:
3 cups chicken broth
2 garlic cloves
1/3 inch piece of ginger, sliced
1 1/2 tablespoons light soy sauce
2 teaspoons sugar
1 1/2 tablespoons Chinese cooking wine
1/4-1/2 teaspoon sesame oil
For serving:
shallots/scallions, finely chopped
Bok choy, quartered
1 1/2-1 3/4 ounces dried egg noodles per person
Directions
To make the wontons: Place the filling ingredients in a bowl. Mash the ingredients until fairly smooth. Don’t turn the prawn into a complete paste; small chunks are good.
For wrapping: Lay the wontons on a 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 if confident. Brush 2 edges with water. Fold them to seal, pressing out the air. Brush water on one corner and bring the corners together, pressing to seal. Place the wrapped wontons into a container with a lid as you work, so they don’t dry out.
To cook: Bring a large pot of water to boil. Place the wontons in water and cook them for 4 minutes or until they float. Remove them with a slotted spoon straight into serving bowls.
To make the broth: Place the broth ingredients in a saucepan over high heat. Add the white ends of scallions/shallots if there is leftover from the wonton filling.
Place the lid on, bring the broth to a simmer, then reduce it to medium-high and simmer for 5 to 10 minutes to allow the flavors to infuse. Pick the garlic and ginger out before using.
If using vegetables, blanch them in the soup broth and place them in a serving bowl.
To assemble the soup: Prepare the noodles according to the packet directions. Place them in a serving bowl with the cooked wontons and blanched vegetables. Ladle the broth over them, and serve!
