For a quick dinner tonight, I made little pockets of goodness and floated them in steaming chicken broth with yu choy and rings of scallion.
Wontons:
- wonton skins
- ground pork
- chopped prawn
- minced garlic
- chopped scallion
- sesame oil
- chili flakes
- salt & pepper
- chicken stock
- piece of ginger
- onion, quartered
- peppercorns
- soy sauce
- fish sauce
- yu choy, blanched
- rings of scallion
This is such a simple dish that I never measure. Just eyeball everything according to your taste.
For the broth, put all ingredients in soup pot except for yu choy and scallion. Simmer for an hour and strain.
Once you've wrapped up your wontons, bring a pot of water to a boil. Drop wontons in. When they float to the surface and the prawn looks really pink, drain them and set aside.
To serve your soup, place some wontons in a bowl along with some blanched yu choy and scallion. Ladle in the boiling broth and slurp away!
2 comments:
i heart wonton soup as well-good to know someone out there makes the same shape wontons as i do
cheers
Hehehe. :) I find this shape to be more fool-proof than the more common shape seen at Chinese restaurants. Last time I did that, my filling escaped during the boiling process. :(
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