Wonton noodle soup

Wonton noodle soup

By
From
The Real Food of China
Serves
4
Photographer
Leanne Kitchen

Many is the market we’ve walked around and watched, in complete awe, as the fresh dumpling makers ply their craft. What takes mere mortals an hour of painstaking folding takes them the seeming blink-of-an-eye, as they smear a small dab of filling over a corner of a wrapper, then deftly fold (or, in some cases, artfully scrunch) the dumplings into life. This recipe makes more wontons than you will need for four serves, so add more wontons if you like or increase the quantities of the soup to serve six — or simply freeze any leftover for next time.

Pork and prawn wontons

Ingredients

Quantity Ingredient
3 dried shiitake mushrooms
250g raw prawn meat, chopped
200g minced pork, not too lean
1 garlic clove, very finely chopped
6 tinned water chestnuts, drained and finely chopped
2 spring onions, very finely chopped
1 tablespoon light soy sauce
1 tablespoon shaoxing rice wine
sea salt
ground white pepper
60 square wonton wrappers

Noodle soup

Quantity Ingredient
250g fresh, thin wheat noodles
1.5 litres Chicken stock
4 heads baby bok choy, trimmed and halved lengthwise

Method

  1. To make the pork and prawn wontons, put the shiitake mushrooms in a small heatproof bowl, cover with boiling water and soak for 30 minutes, or until softened. Drain well, squeeze very dry, then finely chop. Put the mushrooms, prawn meat, pork, garlic, water chestnuts, spring onions, soy sauce and rice wine in a food processor and process until a sticky paste forms. Season with sea salt and white pepper.
  2. Place a teaspoon of filling in the centre of a wonton wrapper, then use your finger to dampen around the edge with a little water. Fold the wrapper in half to form a rectangle (make sure the edges are neat and aligned) and press to seal. Bring the two folded corners together and press firmly to seal. Place the completed wontons on a lightly floured tray. Bring a large saucepan of salted water to the boil. Add the wontons in batches and cook for 4–5 minutes, or until they rise to the surface and are cooked through. Drain well and set aside.
  3. To make the noodle soup, cook the noodles in a saucepan of boiling water for 2–3 minutes (or according to the packet instructions), or until softened, then drain well.
  4. Bring the stock to the boil in a large saucepan, add the bok choy, then cover and simmer for 2–3 minutes, or until cooked through. Add the cooked wontons to the stock to heat through. Divide the noodles, bok choy and wontons among four large bowls, pour over the hot stock and serve immediately.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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