Hong Kongers love their wonton soup, it's quick and cheap and oh-so-tasty! As a Hong Kong girl, I too would choose to eat wonton soup over anything, any day.
My mother makes the best wonton in the world. Just before I got married this summer she taught me how to make this wonderful dish. Lucky me and lucky husband!
All the credit has to go to mum for this recipe, she's the brains behind this fresh take on the world-famous Shanghai Wonton.So without further delay, here's mum's famous Shanghai Wonton...with a Hong Kong twist.
My mother makes the best wonton in the world. Just before I got married this summer she taught me how to make this wonderful dish. Lucky me and lucky husband!
All the credit has to go to mum for this recipe, she's the brains behind this fresh take on the world-famous Shanghai Wonton.So without further delay, here's mum's famous Shanghai Wonton...with a Hong Kong twist.
Cook Time: 30 minutes
Serve : 2 to 4
Estimated Cost: $7
Ingredients:
- 1/2 pound minced pork
- 1 cup Pak choi, diced
- 1 1/2 tablespoons fresh ginger , minced
- 1 1/2 teaspoons sesame oil
- 1 egg white
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon white peppe
- 2 dozens won-ton wrappers
- 1 tablespoon of chicken stock
- 1 teaspoon salt
- 2 tablespoon of chopped coriander
Preparation:
Filling
How to fold wonton wrapper
- Put a teaspoon of wonton filling in the middle of the wrapper.
- Slightly wet the edges of the wrapping with a little bit of egg white, and fold the wrapper in half to make a rectangle, then seal the edges by pressing them together.
- Fold the wrapping one more time, this time moisten the 2 corners on the middle line, and pull them together, then press on it gently and make a what looks like a little bag. Repeat.
- Mix in the chicken stock with 4 cups of water, bring to boil and add in coriander. Once you add the coriander, slightly reduce the heat to just under a boil.
- Put in wontons for 3-4 minutes.
- Serve with soup.
