In China, wonton soup is served as a snack or dim sum rather than as a soup course during a large meal.
175 g (6 oz) pork, not too lean, roughly chopped
50 g (2 oz) peeled prawns, finely minced
5 ml (1 tsp) light brown sugar
15 ml (1 tbsp) Chinese rice wine or dry sherry
15 ml (l tbsp) light soy sauce
5 ml (1 tsp) finely chopped spring onions
5 ml (1 tsp) finely chopped root ginger
24 ready-made wonton skins about
750 ml (1 1/4 pints) 3 cups stock
15 ml (1 tbsp) light soy sauce
finely chopped spring onions, to garnish
50 g (2 oz) peeled prawns, finely minced
5 ml (1 tsp) light brown sugar
15 ml (1 tbsp) Chinese rice wine or dry sherry
15 ml (l tbsp) light soy sauce
5 ml (1 tsp) finely chopped spring onions
5 ml (1 tsp) finely chopped root ginger
24 ready-made wonton skins about
750 ml (1 1/4 pints) 3 cups stock
15 ml (1 tbsp) light soy sauce
finely chopped spring onions, to garnish
method
1. In a bowl, mix the chopped pork and minced prawns with the sugar, rice wine or sherry, soy sauce, spring onions and chopped ginger root. Blend well and set aside for 25 - 30 minutes for the flavours to blend.
2. Place about 5 ml (1 tsp) of the filling at the centre of each wonton skin.
3. Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wonton over.
4. To cook, bring the stock to a rolling boil in a wok, add the wontons and cook for 4 - 5 minutes. Transfer to individual soup bowls, season with the soy sauce and garnish with the spring onions. Serve.
2. Place about 5 ml (1 tsp) of the filling at the centre of each wonton skin.
3. Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wonton over.
4. To cook, bring the stock to a rolling boil in a wok, add the wontons and cook for 4 - 5 minutes. Transfer to individual soup bowls, season with the soy sauce and garnish with the spring onions. Serve.
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