Short soup

Short soup

By
From
Encyclopedia of Food and Cookery
Serves
6

Also known as wonton soup, a specialty found on Chinese menus throughout the world. Wonton are the little meat-filled dumplings wrapped in a square of pasta – short as opposed to the long strands of pasta that go into long soup, hence the name. The wonton wrappers are available from most Chinese grocery suppliers, or ask at the local Chinese restaurant.

Ingredients

Quantity Ingredient

Soup

Quantity Ingredient
1.5 litres chicken stock
3 spring onions, finely chopped
1/2 teaspoon sesame oil

Wontons

Quantity Ingredient
375g minced pork
2 tablespoons water chestnuts, chopped
3-4 raw prawns, shelled, de-veined and chopped, (optional)
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon fresh ginger, grated
24 wonton wrappers
1 egg, beaten
salt

Method

  1. Place all soup ingredients in a saucepan and bring to the boil. Reduce heat and simmer for 3 minutes.
  2. To make the wontons, combine pork with water chestnuts, prawns, if using, soy sauce, sesame oil and grated ginger, mixing well.
  3. Place 1 teaspoon filling slightly below centre of each wonton wrapper. Brush around edges of wrapper with lightly beaten egg. Fold wrapper diagonally in half to form a triangle. Press edges to seal, and press out any air pockets around filling. Brush a dab of egg on front of right corner of each triangle and on back of left corner. With a twisting action, bring 2 moistened surfaces together. Pinch to seal.
  4. Drop wontons into vigorously boiling salted water and cook for about 5–7 minutes or until they float to top. Drain. Place 4 wontons in the bottom of each soup bowl and pour hot soup over.
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