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Wonton soup

A really quick and simple recipe for this well known Chinese soup.

Prep: 15 mins
Cook: 5 mins
Serves: 4
    • 350g pork mince or fillet
    • 3 spring onions, finely chopped
    • 6 slices ginger, peeled and finely chopped
    • 2 cloves garlic, peeled and finely chopped
    • 1 small carrot, grated into small lengths
    • 1 sachet Blue Dragon Hoisin & Garlic Stir Fry Sauce
    • 15 ml Blue Dragon Oyster Sauce
    • 1 tbsp. cornflour
    • 1 pack Blue Dragon Spring Roll Wrappers
    • 1500ml chicken stock
    • 30ml Blue Dragon Light Soy Sauce
    • 30ml Shaoxing wine or dry sherry
    • 1 tbsp. cornflour, mixed with a little water
    • 1 tsp. Blue Dragon Sesame Oil
    • 3 spring onions, finely chopped (green tops only)
    1. If using a food processor, add the pork fillet, whole spring onions, garlic cloves, ginger slices, roughly chopped carrot, Hoisin & Garlic Stir Fry Sauce, Oyster Sauce and cornflour and process until smooth. If mixing by hand, follow the directions above by finally chopping/ grating the individual elements and use pork mince. Mix well until combined and smooth.
    2. To make the wonton skins, take a dry spring roll wrapper and cut into 12cmx12cm squares.
    3. Take the pre-cut spring roll wrappers and soak one in a bowl of water until it becomes limp and see through. Arrange on a plate in front of you so that it looks like a diamond. Take a teaspoon of filling and place in the centre of the wrapper. Fold the point nearest you over to touch the top (so a triangle is formed) and press the sides together around the filling so that it is secure between the two pieces. You might need to wait a few moments and continue pressing these sides together to ensure that they stick.
    4. Then fold the sides on the triangle behind the filling so that it looks like a popes mitre (hat) and finally pull the point of the hat down, on the opposite side, so that it looks a lot like a tortellini pasta shape.
    5. Once the filling/ wrappers are finished, place the wontons in a pan of boiling water and cook for 3-5 minutes until cooked through and tender.
    6. In the meantime, in another pan place the stock, Light Soy Sauce, shaoxing wine (or sherry), Sesame Oil and cornflour mixture and bring to the boil. When boiling add the spring onion tops, cook for 30 seconds and remove from the heat.
    7. To serve, divide the wontons between the bowls and top up with the soup base. Serve.

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