The days are getting colder and colder. The weather is getting more and more unpredictable. While the northern hemisphereans are enjoying sunshine, beautiful bloom and bright weather changes. The middle earthians are enjoying 365 days of predictable rain and sunshine. The southern hemisphereans (like us in Ozzie) are getting the cold fronts and shorter daylight. Let’s get those feet warmers out 🙂
When the cold hits, what better way to warm our hearts and souls with some home-made heartwarming dumpling soup 🙂
I treat wontons like soul-food – once you eat it, it heals the soul and warms the heart – a perfect dumpling soup when you’re feeling under the weather. Once you’ve tasted it, poof, you’ll feel more joyful and a much better person.
So, what are you waiting for? Let’s wrap some wontons and get cooking now! Oh, and if you’re wanting to shed some sweat, checkout the wonton dumplings in chilli oil.
Pork & Prawn Wonton Soup (adapted from Helen & Lisa Tse’s Dim Sum)
Makes 25 pieces
1 pack wonton wrappers, store-bought
300g fresh prawns, peeled & deveined
100g minced pork, with 20% fat
1 egg, beaten
2 tsp light soy sauce
1 tsp sugar
1 tsp salt
1 tsp sesame oil
1 tbsp potato starch
500 ml chicken stock
1 bunch bok choy, chopped
1 spring onion (white parts), to garnish
1. Cut each prawns into 4-5 bitesize segments. Mix the chopped prawns, minced pork, 1 tsp of soy sauce, sugar, salt, sesame oil, egg and potato starch in a mixing bowl. Cover and leave to marinade for 45 mins.
2. Place a teaspoonful filling in the middle of a wonton skin. Lightly rub some water around the edges of the wonton skin. Fold into half. Then take the 2 sharp edges across the wrapper, dab a little water, bring them together and seal. Repeat until all the filling is used up.
3. Arrange them on a tray and transfer to the freezer to firm up for 10 mins.
4. Pour the chicken stock in a pot to boil and gently poach the dumplings for about 7 minutes or until cooked through. Scoop the dumplings out of the pot and place them in a bowl. Add the chopped bok choy and blanch for 2-3 mins.
5. Place the blanched bok choy into the bowl and pour the soup into the bowl. Then garnish with chopped spring onion.