Vegetable Wonton Soup
For 2 (For 4)
Pak Choi: 1 pack (2 packs)
Spring Onions: 1 bunch (2 bunches)
Coriander: 1 bunch (2 bunches)
Water Chestnuts: 1 tin (1 tin)
Shiitake Mushrooms: 1 pack (2 packs)
Crushed Ginger: 1 sachet (2 sachets)
Soy Sauce: 2 pods (4 pods)
Sesame Oil: 1 pod (1 pod)
Mushroom Stir Fry Sauce: 1 pod (2 pods)
White Pepper: 1 pod (2 pods)
Wonton Pastry: 1 pack (2 packs)
Vegetable Stock Pot: 2 (4)
Per serving: Energy (kcal) 473 Fat 15g of which saturates 3g Carbohydrates 71g of which sugars 13g Protein 16g Salt 5.18g
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 vegetable 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 - 40 minsFor 4 - 55 mins
Cooking time:For 2 - 55 minsFor 4 - 70 mins
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