This week, Roy decided it was time to share a recipe which he made recently for a group of children he knows – Wonton Soup. The children helped Roy to make the wontons, and really enjoyed the process. They also asked if he could share the recipe, so they could repeat the experience at home. Roy learned to make Wonton Soup from his Aunty Grace, who is Chinese, and she generously agreed to allow the recipe to be shared. So this week, Roy Creates Aunty Grace’s Delicious Wonton Soup.
You Will Need:
- 1 or 2 packages of Wonton Wrappers. Roy used one package, but he had mince left over which he added to the soup as meatballs
- 500 grams of chicken or pork mince. Roy used chicken.
- 1 dessertspoon of soy sauce
- 1 teaspoon of sesame oil
- 1 dessertspoon of Shaoxing Wine
- 1 dessertspoon of cornflour
- 2 spring onions (or ½ an onion)
- 1 garlic clove
- 2 centimetre piece of ginger
- A handful of coriander (to taste)
- 1 egg white
- Salt and pepper to taste
- Chicken stock to cook the wontons in (you can add a little soy sauce and sesame oil to the soup if you like)
- Optional:
- ½ a tin of bamboo shoots for the wontons
- Cooked noodles and vegetables for the soup
Method:
- If you are using bamboo shoots, soak them in boiling water for 30 seconds to remove the metallic taste from the tin.
- Finely chop your spring onions, coriander and bamboo shoots (if you choose to use them)
- Combine the mince, onion, bamboo shoots, soy sauce, sesame oil, Shaoxing Wine, spring onions, bamboo shoots and coriander.
- Peel the ginger and use a garlic crusher to squeeze out the juice into the mince. Aunty Grace explained that this leaves behind the fibrous root, which can disrupt the feel of the mince, but keeps the flavour. Discard the root once you’ve squeezed it
- Crush the garlic and add to the mince
- Add the cornflour and eggwhite to the mince and mix to combine.
- Aunty Grace suggests you put the mince in the fridge for 30 minutes before making the wontons, as it becomes easier to work with.
- Take a wonton wrapper and place a small teaspoon of mince mixture in the centre. Fold in half so you have a triangle.
- Bring the tips of the triangle together, so you have a bag shape. Squeeze to secure (you can use a little water to moisten the edges if you are concerned the wonton won’t hold)
- Place the wontons onto a greased tray while you make more!
- Bring the stock to the boil and drop the wontons in (Roy likes to cook about 12 to 15 at a time) They will float to the top when they are underway cooking, and Roy then cooks them for a further six minutes (or until the mince is cooked through)
- Serve the wontons in the soup. Roy likes to also add noodles and vegetables to his wonton soup, to make a hearty meal (and like Aunty Grace does!)