Wonton Soup

This is a Cuisine recipe from 2004. I've been wanting to try Wonton Soup for a while so we'll see how this one goes. In my case the pork and prawn will be Soy Protein Vegetarian Meat...


Wonton Soup
1/3/2004
Tony Tan

Always a firm favourite with Chinese Malaysians, the name of these miniature dumplings means Ôswallowing clouds' in Chinese. The description is picturesque and romantic, as the dumplings conjure images of clouds floating in a bowl of piping broth. This recipe is based on one from chef Fong Wei Chong at Penang's Eastern and Oriental Hotel.

For the wontons
2 small, dried shiitake mushrooms
150g fresh prawns, finely chopped
150g minced pork
4 tablespoons finely chopped canned water chestnuts
1 small egg
1 tablespoon cornflour
salt and freshly ground black pepper
1/2 teaspoon sugar
dash sesame oil
1 tablespoon light soy sauce
20-25 wonton wrappers

For the soup
2 litres good chicken stock
salt and freshly ground black pepper
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 spring onion, finely chopped
fried shallots to garnish


For the soup and wontons
Soak the mushrooms in hot water until soft, about 20 minutes, then drain and squeeze dry. Slice off the stems and thinly slice the mushrooms. Place in a mixing bowl with remaining ingredients (except wrappers) and mix well. Put a teaspoonful in the centre of each wrapper. Moisten the edges with water, then fold over and squeeze together to form a dumpling. Bring a saucepan of water to the boil. Simmer the wontons in batches for 3-5 minutes or until they rise to the top. Scoop out and put in soup bowls. In a separate saucepan, bring the chicken stock to the boil and add salt, pepper, soy and sesame oil. Pour over the wontons in bowls and scatter spring onions and fried shallots on top. Makes about 20-25 dumplings. Serves 4.


http://www.cuisine.co.nz/index.cfm?pageId=26920