Pork and Prawns Dumpling or Wonton Soup

 

Ingredients: 

Wonton wrappers

Filling:

200 g. ground pork

120 g. prawns (shelled, deveined and cut into small pieces)

2 fresh water chestnuts (peeled and finely chopped)

1 small woodear mushroom (soaked and cut into thin strips)

1 tbsp. spring onion (chopped)

Seasonings:

1 1/2 tsp. oil

1 tsp. Shaoxing wine

1/2 tsp. sesame oil

3/4 tsp. chicken stock granules

1/2 tsp. fish sauce

1/2 tsp. salt

3 dashes ground white pepper

Soup:

3 cups water

1 1/2 tsp. chicken stock granules (to taste)

3 dashes ground white pepper

1 sprig spring onion (cut into small rounds - for garnishing)

Methods:

1. To make the filling, combine all the filling ingredients and seasonings in a large bowl.  Chill in the fridge for at least 30 minutes.
2. To wrap the wontons/dumplings, place a piece of wonton wrapper on your left palm.  Scoop a tablespoon of filling onto the wonton skin.  Do not over fill.  Dip your index finger into a small bowl of water and circle around the outer edges of the wonton wrapper.  Fold the wrapper over and finish by pressing the edges with your thumb and index finger to ensure that the dumpling is sealed tightly and no leakage.   Repeat with the remaining wrappers and filling.  Place the wontons on a plate.  Cover them with a damp kitchen towel to prevent drying.
3. In a medium pot, add 3 cups of water and bring to a boil.  Add chicken stock granules and white pepper.  Taste for correct seasoning of your preference.  You can also use store bought chicken stocks or homemade.  Set aside the soup.
4. In another pot, bring water to boil.  Gently transfer the wontons into the boiling water and boil until they float to the top.  You may have to boil the wontons in more than one batch, according to the size of your pot.  Remove the wontons with a slotted spatula, drain the excess water, place them into a bowl, and cover to prevent drying.
5. Spoon the wontons into separate bowls.  Add some of the soup into the bowl, garnish with some chopped spring onions and serve immediately. I prefers to add some blanched green veggies into my wonton/dumpling soup.  I love to serve these wontons with pickled chilies.  Check out my pickled chilies recipe here.

Wontons ready for cooking

With leftover wonton wrappers and fillings, I normally place them in the freezer.  I will take them out and put into the fridge the night before.  I get to cook for myself a platter of fried pork and prawn dumplings, served with loads of sliced cucumbers and baby butterhead as my lunch.

Ready for frying...

Lunch is served!

This recipe is adapted from 'rasamalaysia.com' with slight adjustments to suit my cooking preference.