There’s no need to rush to the local Chinese takeaway joint for your next dumpling fix – this wonton soup is the business!
Ingredients
- 1L (4 cups) Massel chicken style liquid stock
- 500ml (2 cups) water
- 1 tablespoon light soy sauce
- 1 tablespoon shaoxing cooking wine
- 3cm piece fresh ginger, cut into matchsticks
- 1 long fresh red chilli, thinly sliced
- 1 sweet corn cob, kernels removed
- 2 green shallots, thinly sliced diagonally
- 1 teaspoon sesame oil
- 1/2 cup fresh coriander leaves
Wontons
- 300g pork mince
- 1 tablespoon fresh coriander, finely chopped
- 1 tablespoon hoisin sauce
- 1 green shallot, finely chopped
- 2 teaspoons fresh ginger, finely grated
- 2 teaspoons light soy sauce
- 250g pkt wonton wrappers
Method
- Step 1For wontons, line a baking tray with baking paper. Combine mince, coriander, hoisin, shallot, ginger and soy in a bowl. Place a wonton wrapper on a work surface. Place a heaped teaspoonful of pork mixture on centre of wrapper. Use a pastry brush dipped in water to brush the edges. Fold wrapper diagonally to enclose filling. Brush 1 corner with water. Fold under filling to meet second corner. Press to join. Place on prepared tray. Repeat with remaining wrappers and filling.
- Step 2Meanwhile, bring stock, water, soy sauce, wine, ginger and chilli to the boil in a saucepan over high heat. Reduce heat to medium. Add wontons and corn. Cook for 6 minutes or until wontons are cooked through. Stir in white part of shallot and sesame oil.
- Step 3Ladle soup and wontons among serving bowls. Top with coriander and green part of shallot.
- High carb
- High protein
- Low kilojoule
- Lower gi
Nutrition
1056 kj
Energy
11g
Fat Total
3g
Saturated Fat
4g
Fibre
25g
Protein
45g
Carbs (total)
All nutrition values are per serve
Notes
Get ahead: Fill and make the dumplings up to one day in advance. Store in the fridge on a tray lined with baking paper, covered in plastic wrap.
Related Video
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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