When I made this batch of wontons, I saved myself a lot of hassle by whizzing the ingredients all up in the food processor. This was most excellent. Again, I used my #100 cookie scoop, which is about 1 tsp, to easily fill the wonton wrappers.Because I knew beforehand that the stock needed help, I was able to tweak it so it was flavourful - and I did a damned awesome job, if I do say so myself. I made half a recipe and got two meals out of it.
Prawn Wonton Soup (adapted by me from Kylie Kwong's Simple Chinese Cooking, page 46)
1/2 bunch of bok choy
3 cups Chinese chicken stock
1 tbsp grated ginger
2 tbsp soy sauce
1 tsp sugar
1 tsp sesame oil
1 tbsp sake
2 tbsp oyster sauce
green onions, sliced, for garnish
wontons
Simmer everything except the bok choy & green onions for a few minutes. I boiled the wontons in a separate pot because I didn't want a starchy soup. When wontons are done, add to soup with the bok choy & simmer for a minute. Serve with green onions.
The chicken noodle soup failure was a good learning experience, because this soup was far more flavourful than the chicken noodle soup. In fact, it was fantastic! The wontons were also fan-fracking-tastic! It is so worth it to make homemade wontons, I think.
So this was another winning Kylie recipe!
