Wonton Soup

• Meat

  • 200 g Pork mince, lean

• Seafood

  • 200 g Prawns / shrimp

• Produce

  • 1 Bok choy
  • 2 Garlic cloves, smashed (6
  • 1 tbsp Ginger
  • 1/3 1 cm piece Ginger
  • 3 Shallot green onion

• Canned Goods

  • 5 3 cups / 750 ml chicken broth

• Condiments

  • 2 Soy sauce, light

• Pasta & Grains

  • 40 g Egg noodles per person, dried

• Baking & Spices

  • 1/2 tsp Salt
  • 2 tsp Sugar

• Ingredients

  • 3 2 Tbsp sesame oil

• Oils & Vinegars

  • 1/4 tsp Sesame oil

• Bread & Baked Goods

  • 50 Wonton wrappers (4

• Beer, Wine & Liquor

  • 2 1 1/2 tbsp chinese cooking wine
  • 2 tbsp Chinese cooking wine

Found on recipetineats.com

Description

Ingredients

• 200g / 7 oz lean pork mince (ground pork)
• 200g / 7 oz peeled prawns / shrimp, roughly chopped
• 1 tbsp ginger, finely grated (1.5 / 3cm piece)
• 2 shallots / green onions, finely chopped (5 tbsp)
• 1 tbsp light soy sauce (1)
• 2 tbsp Chinese cooking wine (Shaoxing wine) (2)
• ½ tsp salt
• 2 tbsp sesame oil (3)
• 50 - 60 wonton wrappers (4)
• 3 cups / 750 ml chicken broth (5)
• 2 garlic cloves, smashed (6)
• ⅓ / 1 cm piece of ginger, sliced (optional, but highly recommended)
• 1½ tbsp light soy sauce (1)
• 2 tsp sugar (any)
• 1½ tbsp chinese cooking wine (2)
• ¼ - ½ tsp sesame oil
• Shallots / scallions, finely chopped
• Bok choy, quartered, or Chinese broccoli cut into 10cm /4 lengths (optional)
• 40 - 50 g / 1.5 - 1.75 oz dried egg noodles per person, (optional) (8)

Directions

• Place all Wonton ingredients except wonton wrappers into a bowl. Use a potato masher to mash until fairly smooth - about 20 mashes. Dont turn the prawn into a complete paste, small chunks are good.
• Wrapping wontons - see photos in post. Use My Way (better Wonton Soup experience!) or the Asian Grocery Store Way (easier to pack for freezing).
• 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 if confident. 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 dont dry out).
• 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.
• To freeze: Freeze uncooked in airtight containers. Cook from frozen for 6 to 8 minutes. IMPORTANT: Do not freeze if you made this with defrosted frozen prawns. (Note 11)
• Place Broth ingredients in a saucepan over high heat. Add white ends of scallions/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. Pick garlic and ginger out before using.
• If using vegetables, blanch in the soup broth and place in serving bowl.
• Prepare noodles according to packet directions (if using noodles). Place in serving bowl with cooked wontons and blanched vegetables.
• Ladle over soup. Serve!

Nutrition