Chinese Short Soup (Wonton Soup)

Wow I can't believe it's been over a year since I posted! Today is New Years Day 2015 so my new year resolution is to post a new recipe once a week. Wish me luck!

This recipe is one that my MIL uses that she found in an old Women Day magazine from the 70's I believe.

Chinese Short Soup (Wonton Soup)

You will need:

2 Litres (8 cups) Chicken Stock

3 Shallots

½ teaspoon Sesame Oil

1 Chicken Stock Cube

 

WONTONS;

25 wonton wrappers

1 egg

Water

Salt

 

WONTON FILLING;

500g Pork Mince

¼ small Cabbage

1 Tablespoon Soy Sauce

½ teaspoon Sesame Oil

1 teaspoon grated green ginger (Only good Asian stores use this so I just use normal ginger, but it must be fresh)

 

SOUP;
Finely chop shallots, add to a saucepan with chicken stock, sesame oil and crumbled stock cube.  Bring to the boil, reduce heat, and simmer three minutes.

 

WONTON FILLING;

Combine finely shredded cabbage and pork mince, soy sauce, sesame oil and grated ginger, mix well.

1.       Place a teaspoon of prepared filling slightly below centre of the wanton wrapper. Brush around edges of wrapper with a lightly beaten egg.

2.       Fold wonton diagonally in half to form a triangle. Press edges to seal, pressing out any air pockets around the filling.

3.       Brush a dab of egg on the front right corner of each triangle and the back of the left corner, with a twisting action bring the two moistened surfaces together. Pinch to seal

4.       Drop the wontons into vigorously boiling salted water, cook until they float to the top, about 15 minutes, drain. Place three wantons into the bottom of each soup bowl, pour hot soup over.

 

 

Serves 6-8