Wonton Soup

Prep time: 15 minutes
Cooking time: 5 minutes

Ingredients

350g pork mince or fillet
3 spring onions, finely chopped
6 slices ginger, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 small carrot - grated into small lengths
1 sachet Blue Dragon Hoi Sin & Garlic Stir-Fry Sauce
15 ml Blue Dragon Oyster Sauce
1 tbsp cornflour
1 pack Blue Dragon Spring Roll Wrappers
1500ml chicken stock
30ml Blue Dragon Light Soy Sauce
30ml Shaoxing wine or dry sherry
1 tbsp cornflour, mixed with a little water
2 tsp Blue Dragon Sesame Oil
3 spring onions, finely chopped (green tops only)

Serves: 4

Try this recipe with

Light Soy Sauce

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Wonton Soup

A really quick and simple recipe for this well known Chinese soup

Preparation:

If using a food processor, add the pork fillet, whole spring onions, garlic cloves, ginger slices, roughly chopped carrot, hoi sin, oyster sauce and cornflour and process until smooth. If mixing by hand, follow the directions above by finally chopping/ grating the individual elements and use pork mince. Mix well until combined and smooth.
To make the wonton skins, take a dry spring roll wrapper and cut into 12cmx12cm squares.
Take the pre-cut spring roll wrappers and soak one in a bowl of water until it becomes limp and see through. Arrange on a plate in front of you so that it looks like a diamond. Take a teaspoon of filling and place in the centre of the wrapper. Fold the point nearest you over to touch the top (so a triangle is formed) and press the sides together around the filling so that it is secure between the two pieces. You might need to wait a few moments and continue pressing these sides together to ensure that they stick. Then fold the sides on the triangle behind the filling so that it looks like a popes mitre (hat) and finally pull the point of the hat down, on the opposite side, so that it looks a lot like a tortellini pasta shape. For guidance refer to: wontons
Once the filling/ wrappers are finished, place the wontons in a pan of boiling water and cook for 3-5 minutes until cooked through and tender.
In the meantime, in another pan place the stock, soy sauce, shaoxing wine (or sherry), sesame oil and cornflour mixture and bring to the boil. When boiling add the spring onion tops, cook for 30 seconds and remove from the heat.
To serve, divide the wontons between the bowls and top up with the soup base. Serve.

Useful tip:

Make sure you use the right soy sauce in Chinese dishes... more

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Reviews for Wonton Soup

jimmyT 24 January 2012

light and very tasty will cook this again regually

NicolaC 10 November 2011

very tasty

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