Make classic wonton soup at home.
- Make Chicken wontons: Using hands, combine mince, garlic, soy sauce and onion in a bowl. Place 1 wrapper on a flat surface. Spoon 2 teaspoons mince mixture on 1 half of wrapper. Brush edge with cold water. Fold wrapper over diagonally to enclose filling and form a triangle. Press edges together to seal. Brush corners with a little water. Bring 2 bottom corners together and press to seal. Place dumpling on a baking tray lined with baking paper. Repeat with remaining wrappers and mince mixture. Refrigerate.
- Place stock, soy sauce, ginger, garlic, cinnamon and star anise in a large saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes for flavours to develop. Remove from heat. Strain. Discard ginger, garlic, cinnamon and star anise. Return stock to pan.
- Meanwhile, separate choy sum leaves from stems. Chop stems into 3 pieces. Roughly chop leaves.
- Add wontons and choy sum stems to stock mixture. Bring to the boil over medium-high heat. Boil for 5 minutes. Add leaves. Cook for 2 minutes or until leaves have wilted.
- Ladle into bowls. Top with onion, coriander and mint. Serve with sambal oelek.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set