Pork Wonton Soup
For 2 (for 4)
Spring Onions: 1 bunch (2 bunches)
Coriander: 1 bunch (2 bunches)
Water Chestnuts: 1 tin (1 tin)
Pak Choi: 1 (2)
Pork Mince: 1 pack (2 packs)
Crushed Ginger: 1 sachet (2 sachets)
Soy Sauce: 2 sachets (4 sachets)
Vegetarian Stir Fry Sauce: 1 pack (2 packs)
Sesame Oil: 1 pod (1 pod)
White Pepper: 1 pod (1 pod)
Wonton Pastry: 1 pack (2 packs)
Chicken Stock Pot : 2 (4 )
Per serving: Energy (kcal) 806 Fat 35g of which saturates 13g Carbohydrates 79g of which sugars 11g Protein 42g Salt 9.18g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Distinguished from jiaozi by their thinner, rectangular wrappers, wontons are the oldest form of Chinese dumpling, and the simplest to prepare. It’s unusual to find elaborately pleated or folded wontons, especially for soup, as tightly sealing the dumpling to make sure that it does not split or burst in its own broth is essential. Besides, these wontons can’t help looking pretty no matter how messily you scrunch them shut, with their gently translucent glow brightening up a clean, invigorating broth. Unlike in other regions, Cantonese wonton dough is egg-based, making them just as enticingly rich as any Italian fresh pasta.
Preparation time:For 2 - 45 minsFor 4 - 60 mins
Cooking time:For 2 - 45 minsFor 4 - 60 mins
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