Wonton soup is almost certainly the most famous of all Chinese soups. Apart from the preparation time, it is reasonably simple to accomplish.
Ingredients
375g (13.5oz) Pork Fillet or Loin
2 Cloves Garlic
6 Slices Ginger
3 Spring Onions
1 Small Carrot
30ml (2Tbs) Hoisin Sauce
15ml (1Tbs) Oyster Sauce
15ml (1Tbs) Corn Flour
48 Wonton Wrappers
1 Large egg, lightly beaten
Soup
1500ml (6 cups) Chicken Stock
30ml (2Tbs) Light Soy Sauce
30ml (2Tbs) Rice Wine or Dry Sherry
5ml (1Tsp) Sesame Oil
15ml (1Tbs) Corn Flour
2 Spring Onions, greens only, cut into rounds
Procedure
- Place all of the ingredients (except the wrappers and egg) in your food processor and chop until fine. Put the mixture aside for 2 hours to marinate in your refrigerator.
- Unpack and separate the wonton skins and cover them with a damp tea towel. Working with one skin at a time, place a slightly heaped teaspoon of filling in the center of the wrapper. Brush the top edges of the wrapper with egg, and fold the bottom corner upward to meet the top corner. Press to seal. Brush the side corners with egg and fold them inward to overlap around the filling. Fold the top corners down behind the dumpling.
- Repeat with the remaining filling and wrappers.
- Bring a pot of water to the boil and cook the dumplings for 5 minutes. Remove them from the water and divide them among your soup bowls.
- Combine the stock, soy sauce, rice wine, sesame oil, and corn flour in a pot. Bring this to the boil, add the chopped spring onion greens, stir to combine, and pour the soup over the wontons.
- Serve immediately
Note:- Chinese cabbage, bok choy greens, or Chinese spinach can also be added. Add these to the boiling stock and cook until just wilted.
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