Wonton soup can be either a deliciously light starter to a meal or a hearty meal itself, it will come down to the size of your bowl and the amount of wontons you eat. This recipe will make about 60 wontons depending on the amount of filling you place in the wrapper.
Ingredients
150 g cabbage, finely sliced
2 tsp salt flakes
3 tsp light soy sauce
1 tsp dark soy sauce
1/2 tsp white sugar
1/2 tsp sesame oil
200 g mushrooms, finely chopped
Knob ginger ( about half a thumb size) grated
3 cloves garlic, minced
2 spring onions, finely sliced
1/4 c fresh coriander, roughly chopped
500g chicken mince
Egg wonton wrappers
Small silverbeet leaves or any other vegetable you have on hand
Stock
2 litres of chicken stock – If you don’t have any homemade stock on hand then use 2 Massel Chicken Stock cubes – This is, hands down, the best quality stock in a pinch. No animal products, ethically sound, low sodium, preservative and other crap free… and just the best tasting emergency stock around.
2 tsp light soy sauce
2 spring onions cut into 5cm lengths
Method
Mix the salt flakes with the finely sliced cabbage and place in the fridge with a lid and leave for about one hour.
In a small bowl mix the soy sauce, sugar and sesame oil.
Heat a little oil in a pan or wok and then add the finely chopped mushrooms, ginger, garlic, spring onions and coriander. Stir fry till the mushrooms stop releasing liquid then add the soy sauce mixture. Cook for 1 minute then turn off the heat and leave to cool down.
Once the mushroom mixture has cooled, remove the cabbage from the fridge and squeeze out the excess liquid. Add this to the mushrooms.
Add the chicken mix to the mushrooms and mix well to combine.
Open the wonton wrappers and place on a board. Have a little bowl of water and small brush to seal the edges. A tray or plate to place your formed wontons on to and then you’re ready to go… Place a teaspoon of chicken mixture into the centre of the wrapper, brush some water around two sides of the wrapper then seal to form a triangle.
Once you have finished forming the wontons get your stock ready by either reheating your pre made stock or bring 2 litres of water to the boil then add 2 Massel stock cubes. Add the 2 tsp of soy sauce and stir to combine.
Place in any vegetables, green leafy ingredients etc and cook till slightly softened. Remove and place into your serving bowls.
Place in as many wontons as you can comfortable fit and cook for 3 minutes or till firm to the touch or the centre reaches 75°C (making sure they don’t stick to the bottom when they first enter) Remove from the stock as they become ready and place in the bowls with the vegetables. Repeat till you have cooked your wontons*
*If you aren’t going to eat them all in one sitting then place the cooked ones on a tray with baking paper and freeze, making sure they aren’t touching. Once frozen you can then bag them in a ziplock bag, they won’t stick together. To reheat, place in simmering stock and cook for about 7 minutes or till completely cooked through.
Pour the simmering stock over the wontons and vegetables or leafy greens and serve immediately.
More yummy recipes …
- 150 g cabbage, finely sliced
- 2 tsp salt flakes
- 3 tsp light soy sauce
- 1 tsp dark soy sauce
- ½ tsp white sugar
- ½ tsp sesame oil
- 200 g mushrooms, finely chopped
- Knob ginger ( about half a thumb size) grated
- 3 cloves garlic, minced
- 2 spring onions, finely sliced
- ¼ c fresh coriander, roughly chopped
- 500g chicken mince
- Egg wonton wrappers
- Small silverbeet leaves or any other vegetable you have on hand
- 2 litres of chicken stock – If you don’t have any homemade stock on hand then use 2 Massel Chicken Stock cubes – This is hands down the best quality stock in a pinch. No animal products, ethically sound, low sodium, preservative and other crap free… and just the best tasting emergency stock around.
- 2 tsp light soy sauce
- 2 spring onions cut into 5cm lengths
- Mix the salt flakes with the finely sliced cabbage and place in the fridge with a lid and leave for about one hour.
- In a small bowl mix the soy sauce, sugar and sesame oil.
- Heat a little oil in a pan or wok and then add the finely chopped mushrooms, ginger, garlic, spring onions and coriander. Stir fry till the mushrooms stop releasing liquid then add the soy sauce mixture. Cook for 1 minute then turn off the heat and leave to cool down.
- Once the mushroom mixture has cooled, remove the cabbage from the fridge and squeeze out the excess liquid. Add this to the mushrooms.
- Add the chicken mix to the mushrooms and mix well to combine.
- Open the wonton wrappers and place on a board. Have a little bowl of water and small brush to seal the edges. A tray or plate the place your formed wontons and then you’re ready to go… Place a teaspoon of chicken mixture into the centre of the wrapper, brush some water around two sides of the wrapper then seal to form a triangle.
- Once you have finished forming the wontons get your stock ready by either reheating your pre made stock or bring 2 litres of water to the boil then add 2 Massel stock cubes. Add the 2 tsp of soy sauce and stir to combine.
- Place in any vegetables, green leafy ingredients etc and cook till slightly softened. Remove and place into your serving bowls.
- Place in as many wontons as you can comfortable fit and cook for 3 minutes or till firm to the touch or the centre reaches 75°C (making sure they don’t stick to the bottom when they first enter) Remove from the stock as they become ready and place in the bowls with the vegetables. Repeat till you have cooked your wontons*
- *If you aren’t going to eat them all in one sitting then place the cooked ones on a tray with baking paper and freeze, making sure they aren’t touching. Once frozen you can then bag them in a ziplock bag, they won’t stick together. To reheat, place in simmering stock and cook for about 7 minutes or till completely cooked through.