Sunday, May 2, 2010

wonton soup

I really felt like something light for tea, and have been craving dumplings or wontons for a while now, so I came to the only logical conclusion. This was the first time I had cooked dumplings in soup, and I was pleased with the results.

From tastes like yum

My recipe for chicken wontons

1 pack of wonton wrappers
2 chicken breast fillets, minced
2 spring onions, finely sliced
1 tbsp sherry (I used sweet, not sure if it would matter much)
1 tbsp soy sauce
1 egg
1 tsp ginger
1 garlic clove, finely sliced
2 tbsp finely chopped water chestnuts
4 mushrooms, finely chopped
1 tsp chilli paste
1/2 tsp sesame oil
cracked pepper

Mix all the ingredients together in a bowl until combined.

Lay the wrappers out on the bench and place 1 tsp of mixture into the centre of each. Brush the edges of each wrapper with water, and bring 2 diagonal corners together, and then the other two corners. Sort of squish it all up however you like, as long as all the edges are sealed.

For the soup:

Soak a handful of dried chinese mushrooms in water 15 minutes before starting.

In a large saucepan add 1L chicken stock, 1tsp and ginger and 1 cup white wine and bring to the boil. Once boiling, add the mushrooms (sans water) and 1 buk choy (broken apart). Add the wontons and boil until they come to the surface. Boil for another couple of minutes.

Serve topped with chopped spring onion. Mmmmmm I'm getting hungry again just writing this!

This soup was so fresh and fragrant. And the left over wontons were fantastic the next day fried and served with soy sauce!

1 comment:

  1. Hey Sam
    I made the soup tonight for Yvonne.
    It was really good