Someone told me that ‘won ton‘ means swallowing a cloud. Perhaps it does. And perhaps the wontons floating in this soup resemble clouds.
You make wontons by spreading a square wrapper flat in the palm of your hand, putting a small amount of filling in the centre, then compressing the edges together to seal.
Here’s a fast cooking soup that takes 35 minutes from the start of preparation to pouring it into a bowl.
- 24 ready made wonton wrappers
- 850 ml vegetable stock
- 175 g of minced pork or minced chicken, or both
- 55 g of minced (peeled) prawns
- Finely chopped spring onion
- 1 tspn grated fresh ginger
- 1 tspn sugar
- 1 Tblespn rice wine (or sherry – or leave this out entirely)
- 2 Tblspns light soy sauce
- small pak choy, sliced
Mix together in a bowl – the pork, prawns, spring onion, ginger, sugar, rice wine and HALF the soy sauce. Cover and leave to marinate for 20 minutes.
Take your first wonton wrapper and place 1 tspn into the centre. Dampen the edges with wet fingers, fold into a ‘parcel’ and press to seal.
Bring the stock to boil in a large saucepan. Add the wontons and cook for 5 minutes.
Add the pak choy
Stir in the remaining soy sauce and remove from the heat
Ladle into bowls and serve immediately