Pork wonton soup

AT A GLANCE

  • Serves 6 people

  • 2 litres (8 cups) chicken stock
  • 3 spring onions, green part coarsely chopped, white part finely chopped (reserve for wontons)
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1½ cups shredded Chinese cabbage
  • 1 tbsp julienned ginger
  •  
  • Pork wontons
  • 500 gm minced pork
  • 2 tsp finely grated ginger
  • 1 garlic clove, finely chopped
  • ¼ cup coarsely chopped coriander, plus extra to serve
  • 24 wonton wrappers
  • 1 eggwhite, lightly beaten

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01   Place chicken stock, green part of spring onion, soy sauce and sesame oil in a saucepan over high heat, bring to the boil, add cabbage and ginger, then remove from heat and keep warm.
02   For pork wontons, combine pork, grated ginger, garlic, coriander and white part of spring onion in a bowl. Season to taste and stir well to combine. Working with one wonton wrapper at a time, place a heaped teaspoon of pork mixture in centre of wrapper, brush edges with eggwhite, then fold diagonally to form a triangle, press edges to seal, then fold and pinch bottom corners together to form wonton shape. Cook wontons in batches (as you continue preparing more), in a saucepan of boiling salted water until tender and cooked through (2-4 minutes). Drain well on a tea towel.
03   Transfer pork wontons to bowls, ladle hot chicken broth over, scatter with extra coriander and serve hot.

Topics:

MAIN, CHINESE CABBAGE, WONTONS, AUTUMN, PORK, SOUP, FAST, CHINESE

Recipe:

LISA FEATHERBY

Photography:

JAMES MOFFATT

Styling:

LISA FEATHERBY

FEATURED IN

Apr 2013

Apr 2013

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