Wonton Soup.

I finally invested in a food processor (my previous handheld mixer died) and inevitably this was going to result in another food post. I decided to make Wonton Soup without following a structured recipe, but instructions from my Grandma which is near enough the same thing.

Ingredients:

For the dumplings:

20 king prawns

200g pork mince (half of the small box)

1 clove of garlic

2 spring onions

1 tsp of cornflower

1/2 tbsp of oyster sauce

pinch of salt

ground pepper

1 pack of wonton sheets (usually 30 sheets in a pack)

egg white

For the soup:

Water (use your judgment for how much you need)

Dash of soy sauce

1/2 vegetable stock cube

What’s next?

Start off by preparing the prawns – You will need to de-shell them and remove the intestines (as shown in my previous post). Once this is done, add the prawns, pork mince, spring onions, chopped garlic, cornflower, oyster sauce, salt and ground pepper into the food processor. You can add other ingredients too, so do not feel restricted.

Blend the mixture until it turns into one clump.

Place small scoops of the mixture in the centre of the wonton sheets. Dampen the corners of the sheets with water and bring two of the corners together to a point. Then bring the other two corners together and wrap them around. There are various techniques to folding wonton sheets, the key thing is to make sure the filling is fully concealed and the sheet is wrapped tightly.

Thirty wonton dumplings is an excessive amount for me to eat, so I have stored them in boxes of ten in the freezer.

To cook the dumplings, all you need to do is place them into boiling water for approximately five minutes; they should float to the top once they are done. To make the soup, simply boil the water, add the soy sauce and vegetable stock and simmer for a few minutes. Pour into a bowl and wonton dumplings once they are cooked, sprinkle some spring onions as a garnish and there you have your wonton soup!

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