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Wonton soup recipe by May Wong.
Singapore Cooks
Singapore, July 4, 2009
MAKE IT YOURSELF: WONTON SOUP
INGREDIENTS
1 whole fresh chicken, skin removed
2 Tbs dried scallops
5cm ginger, sliced
1 large onion, cut into quarters
20g dried sole fish
500g pork shoulder, twice minced
1/2 tsp salt
1/2 tsp sugar
1 tsp chicken essence powder
1 tsp sesame oil
1/2 tsp ground white pepper
1 egg, beaten
100 pieces square wonton skin, about 7.5cm wide
METHOD
1. To a large pot, add chicken, dried scallops, ginger, onion and fill with water until three quarters full. Bring to boil on a slow fire. Set aside when done.
2. Toast the dried sole fish in an oven toaster for about five minutes on each side, until golden brown, before pounding into coarse bits with a mortar and pestle.
3. To a mixing bowl, add pork, ground sole fish, salt, sugar, chicken essence powder, sesame oil and pepper. Combine well and knead thoroughly.
4. Roughly shape the meat mixture into a large ball and throw it into the bowl. Repeat this several times to ensure that meat becomes firm.
5. Add egg to the meat mixture. Combine well and knead thoroughly.
6. Spoon 1/2 tsp of meat and place it about a third of the way from the furthest corner of a wonton skin laid out on a diagonal.
7. Pull in the far corner of the wonton skin, tuck the filling under and roll it in once.
8. Pull the sides of the wrapper out and back, bringing them together opposite the loose corner of the wrapper.
9. Wet the overlapping edges with some water or starch mixture and press firmly to secure the wonton. Repeat until all the meat mixture has been wrapped.
10. Fill a pot three quarters full with water and bring to a boil on high heat.
11. To the boiling water, add about 20 pieces of wonton.
12. When wontons float to the surface, remove them with a sieve and dip for a few seconds in a bowl of cold tap water. When done, remove with a sieve and portion out into serving bowls. Repeat until all the wontons are cooked.
13. Ladle the prepared chicken stock into the bowls filled with wonton.
Serves six
Read also:
» May Wong makes memorable wonton soup
