Wonton Soup
About
Wonton soup has always been one of my favourite comfort foods. It’s salty, it’s full of greens and it has pork dumplings - need I say more?
This recipe includes making your own wonton wrappers if you don’t live near an Asian supermarket. And I promise that it’s a lot easier than it sounds - give it a try!
Method
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Mix your filling ingredients in a bowl and set to the side.
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Make your dough. Combine the flour and salt in a bowl, making a well in the middle. Add your beaten egg and water to the well. Mix with a fork bringing flour from the edges of the well into the wet mix until mixed through. Add a little more water if too dry.
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Knead until the dough forms an elastic ball, divide into two balls and leave covered with a damp tea towel for ten minutes.
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Divide each ball into four equal pieces and roll them out until they are the thickness of a 5p coin.
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Slice the rolled out dough into roughly 5x5cm squares - you want them big enough to hold 1-2 heaped tsp of your filling and still seal them up.
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Spoon in your filling and wet the edges of your square with water using your finger.
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Take each corner and bring them to meet in the middle above the filling, pinching the seams together. Repeat until all your dumplings are made.
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Cook your dumplings in batches in a large pot of boiling water. Simply add and when they float to the top, they’re done.
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Meanwhile bring your stock to a simmer and add the rest of your soup ingredients. Cook for around 3-4 minutes.
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Add the dumplings, let simmer for 1-2 minutes until your greens are a little soft but still maintain their texture. Serve hot!
Notes
- While making my dumplings, I leave them on a damp tea towel when formed until I’ve made them all to stop them from sticking to the surface or drying out.