Prawns Wonton Soup
Wonton soup is a comforting dish to eat on any days. I love my prawns dumplings with water chestnuts inside as it brings sweetness and crunch to the dumplings. For the soup broth, I usually make them using pork or chicken bones. The broth should be light and clean to complement the flavours of the dumplings.
- 200 grams Minced Pork
- 100 g Prawns minced
- 1/2 tsp Salt
- 1/2 tbsp Hua Diao
- 1/2 tsp White Pepper
- 1/2 tbsp Soya Sauce
- 2 pcs Water Chestnut chopped
- 1/2 tbsp Garlic
- 1 qty Egg
- 1/2 tbsp Sesame Oil
- 1 stalk Spring Onion chopped
- 1/2 tsp Sugar
In a big bowl, combine all the dumpling ingredients together, making sure that the chives, mushroom, & spring onions are cut finely so as to achieve a solid mix. Season with salt and pepper.
Prepare a small bowl of water, to use as sealant. Wrap the dumplings up and use water to seal.
Cook the dumplings in boiling water for 5 mins. Drain water away and set dumplings aside.
Heat up your chicken broth and bring to boil.
Pour chicken broth over dumplings and garnish with spring onions.
- For best flavour and texture, use minced pork with min 30% fats
- To make wontons in advance, you can leave the individual wonton on a piece of parchment paper and leave in freezer to freeze. After the wontons are frozen, transfer to a ziplock bag. You can keep in freezer for a month.
Serving: 5pcsCalories: 282kcal