Deconstructed Wonton Soup

Wonton and dumpling platting is an art. But not for this recipe

INGREDIENTS

• 15 Wonton wraps (cut into strips)

• 400g lean pork mince

• 100g fatty pork mince

• 2L chicken stock

• 2 heads of baby boy choy (chopped)

• 50g Chinese black fungus (woodear mushroom)

• 1 brown onion (peeled and roughly chopped)

• 5 cloves of garlic (smashed)

• 2 thumb sized pieces of ginger (one smashed whole, the other grated)

• 1 bunch of Chinese chives (finely chopped - saving the roots/fibrous ends)

• 2 Tbsp soy sauce

• 2Tbsp corn starch

• 1 whole egg

• 2 Tbsp olive oil

METHOD

1. Start by making the soup. Heat a large pot over medium and add half the oil. Fry off the onion, garlic, and the smashed whole piece of ginger. Cook until starting to brown.

2. Add the stock and bring to the boil. Reduce the heat, add the chive ends and simmer for 20mins.

3. While the stock is simmering, it’s time to make the wonton filling. In a bowl combine the the pork mince, minced ginger, chives, soy sauce, corn starch, egg, & remaining oil. Mix well.

4. Strain the stock and check flavouring. Add soy sauce/salt as desired. It should be a slightly salty and ‘light’ chicken soup at this point (prior to adding veg/meatballs).

5. Place stock back over high heat, now adding the vegetables (mushrooms and bok choy).

6. Once at the boil, drop in the ‘deconstructed wontons’ (meatballs & wonton wrapers), doing so in batches to prevent warpers from sticking. Stir occasionally.

7. Once the meatballs and wraps start floating it is ready to serve.

8. Transfer to a bowl and garnish with any fresh herbs you want, or if the calories allow, chilli oil.

Serves Three.

Nutritional Information: per serving

Calories: 472kcal

Protein: 33g

Fat: 23g

Carbohydrate: 32g

To have more of our recipes sent straight to your inbox, make sure you sign up to our email list here.