Saturday, 31 August 2013

Wonton and Pork Ball Soup


In China, wonton soup is served as a snack, or dim sum, rather than as a soup course during a large meal. However this is a meal in itself. I was very surprised as how easy this was. Now making these wonton's were a little time consuming but the end result was worth it. I will be making a big batch then you can freeze them in meal size pkt, then all you would need to do is make the soup up. The left over meat if you run out of the wraps you can just make theses into little balls and microwave these for around 5 minutes then just drop them into the soup also.  I hate to waste food. 

175g / 6oz pork, not too lean, roughly chopped
50g / 2 oz peeled pawns, finely chopped
5ml / 1 teaspoon light brown sugar
15ml / 1 Tablespoon Chinese rice wine or dry sherry
15ml 1 Tablespoon light soy sauce
5ml / 1 teaspoon chopped spring onions
5ml / 1 teaspoon chopped fresh root ginger
24 ready made wonton wrappers
about 750ml / 1/1/4 3 cups stock ( I used Chicken)
15mls / 1 tablespoon light soy sauce
finely chopped spring onions, to garnish

  1. in a bowl, thoroughly mix the chopped pork and prawns with the sugar, rice wine or sherry, soy sauce, spring onions and ginger. Set aside for 25-30 minutes for the flavors to blend.
  2. Place about 5 ml / 1 teaspoon of the pork mixture in the centre of each wonton wrapper.
  3. Wet the edges of each filled wonton wrappers with a little water and press them together with your fingers to seal. Fold each wonton parcel over.
  4. To cook, bring the stock to a rolling boil in a wok, add the wontons and cook for 4-5 minutes. Season with the soy sauce and add the spring onions.