Wonton Soup

Servings: Serves 6

Nutritional Information:

Per serving (345g)

Calories 177, Fat 4.7g, Saturates 0.6g, Carbohydrate 26g, Sugars 3.8g, Fibre 6g, Protein 12g, Salt 3g




To make the wonton filling, start by bringing the stock to the boil, then remove from the heat. Add the soya mince, then leave for 3-4 minutes to let it absorb the stock and hydrate. Once all of the stock has been absorbed, add the soy sauce, chives, garlic, gram flour, ginger, rice vinegar and chilli flakes.


For the wonton pastry, add the plain flour and water together and mix to form a stiff dough. Using a pasta machine if you have one, roll the dough out as thin as possible (around 1-2mm). Use a 7cm round cutter to cut out 30-36 circles.


To form the wontons, place about one teaspoon of mixture into the centre of the pastry circle, and fold in half, ensuring air is trapped, and seal the edges. Bring the two corners of the semi-circle together and press together to seal them, repeat this for all the pastry. To cook them, bring a pan of water to the boil and add the wontons for 2-3 minutes until they float to the top. Remove from the water and keep aside.


Finally, to make the broth, heat the sesame oil in a saucepan over a medium-high heat, then add the pak choi and cook for 2-3 minutes. Add the stock, soy sauce, rice vinegar, spring onions and sesame
seeds, allow to simmer for 2-3 minutes, then add the wontons and simmer for a further 2-3 minutes.


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