CHINESE WONTON SOUP

For 6 to 8 servings

All ingredients could easily find at Asian grocery stores or Asian supermarkets. I prefer to make many wontons, eat some for the day I need and keep the rest of them in the freezer because cooking the soup takes only less than 15 minutes, but the wonton is an art. It takes time to make it. 

THE WONTON 

ingredients:

• 40 to 50 wonton wrappers
• 250 gr minced chicken*
• 50 gr minced prawn*
• 1/2 tsp fresh minced ginger
• 2 cloves garlic
• 1/2 tsp sesame oil
• pepper and salt to taste

*If you like prawns, you may change them with minced prawns.

Method:

• In a large bowl, mix minced chicken, minced prawn, ginger, garlic, sesame oil, pepper, and salt.
• Place 1 teaspoon of the mixture in the centre of each wonton wrapper. Fold the edges to the centre to make a triangle. Press together the edges gently with moistened fingers. Fold in half again lengthwise, then fold back and bring together the corners. Press two corners together.
• If the mixture is finished and there are some wrappers leftover (usually 100 wrappers/pack), you can deep fry them without the mixture. They are tasty and crunchy.
• Keep the filling wonton inside a dump cloth/towel or store them into a container to avoid them drying out before cooking.

THE SOUP

ingredients:

• 1 lt chicken or vegetarian broth
• 1 lt water
• 5 cloves garlic
• Salt and pepper to taste
• 2 Chinese or Asian bok coy
• 1/2 tsp sesame oil
• 1 tbsp fish sauce
• Fried shallot and spring onion for garnish  

Method:

• Combine the chicken/vegetarian broth, water, garlic, sesame oil, fish sauce and ginger slices. Bring the broth to a gentle simmer, then turn off the heat. 
• Cut the bok choy slightly big and spring onion into small pieces and set aside
• Bring the broth to a boil and add the wontons a few at a time.
• Keeping the broth at a low boil. Cook the wontons for at least 6 minutes. Turn the heat back to high, add the bok choy, cover, and cook it for about 2 minutes. Turn off the heat and add salt and pepper to taste.
• Put 5-6 wontons in each bowl and pour with hot broth. Makes 6 to 8 servings.
• Garnish with fried shallot and spring onion on top.
• It tastes better with hot spicy sauce (saos sambal) if you like.