This soup needs a good Chinese-style chicken stock. Wonton wrappers can be bought fresh or frozen from Chinese and Oriental supermarkets; one packet will supply more than 30 wrappers. You can stuff the wontons several hours in advance, but you must keep them covered and chilled until needed, otherwise they will dry out.
Won Ton Soup
- 1 bunch spring onions, trimmed
- 225g minced organic pork
- 1 tablespoon Chinese rice wine or sake
- 1 tablespoon sweet soy sauce
- 1 teaspoon fresh ginger, finely chopped
- 2 heads baby pak choy
- 30 wonton wrappers
- 1 litre Chinese chicken stock
- Soy sauce, to taste
- Finely chop one of the spring onions and place in a small mixing bowl with the minced pork, rice wine or sake, sweet soy sauce and fresh ginger. Set aside for 30 minutes.
- Cut the remaining spring onions diagonally into thin slices. Wash, trim and slice the pak choy, roughly separating the thickest white, succulent stems from the thinner green leaves.
- Lay out 6 wonton wrappers at a time and place a small teaspoon of filling in the centre of each. Lightly brush with water and form each square into a money- bag shape by bringing the edges together and sealing the wrapper around the meat.
- Bring the chicken stock to a full boil in a wide saucepan and add the wontons. When the stock begins to bubble again, simmer the wontons for 3 minutes, then add the white pak choy slices. As soon as the stock returns to the boil, throw in the spring onions and green pak choy leaves. Remove from the heat and, if necessary, adjust the seasoning by adding a little soy sauce to taste. Serve immediately.
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This recipe was first published in Mon Mar 01 00:00:00 GMT 1999.