Wonton soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 20g dried shiitake mushrooms
- 1 tbsp vegetable oil
- 2 cloves, finely chopped garlic
- a thumb-sized piece, finely chopped ginger
- ground to make 2 tsp sichuan peppercorns
- 750ml chicken stock
- 5 tbsp (see notes below) chinkiang black vinegar
- 2 tsp soft dark brown sugar
- 2 tbsp (see notes below) chiu chow chilli oil
- a handful of leaves, to serve coriander
DUMPLINGS
- 300g pork mince
- a thumb-sized piece, finely chopped ginger
- 2 cloves, finely chopped garlic
- 2, finely chopped spring onions
- 1 tsp cornflour
- 1 tsp caster sugar
- ½ tsp fine sea salt
- 28 square dumpling or wonton wrappers
- 1 tbsp toasted sesame oil
Method
- STEP 1
To make the dumplings, tip the mince, ginger, garlic, spring onions, cornflour, sugar and salt into a bowl and mix really well. Put a heaped teaspoon of the mixture in the middle of a dumpling wrapper, then brush the outside of the wrapper with a little water. Bring the corners together, ensuring the wrapper is tight around the filling.
- STEP 2
For the broth, put the dried shiitakes into a small bowl and cover with just-boiled water.
- STEP 3
Heat the vegetable oil in a large pan and fry the garlic, ginger and sichuan pepper until fragrant. Pour in the chicken stock along with 4 tbsp of the black vinegar, the sugar and chilli oil, as well as the mushrooms and their liquid. Simmer gently for 20 minutes.
- STEP 4
Bring a large pan of lightly salted water to the boil and blanch the dumplings for 4-5 minutes or until cooked through. Drain really well and toss with 1 tbsp of sesame oil to stop them from sticking, then spoon into 4 bowls. Ladle in the broth, add a little more vinegar, and top with a few coriander leaves to serve.
