( SERVES 4 )
Photo by Tam West
For extra goodness use a nutritious homemade chicken stock base.
|500 g||Pork mince|
|1||Spring onion, finely chopped|
|1 clove||Crushed garlic|
|1 Tbsp||Ginger, grated|
|1 Tbsp||Soy sauce|
|1 Tbsp||Rice wine vinegar|
|1 tsp||Sesame oil|
|4 cups||Chicken stock|
|3 slices||Ginger, thinly cut|
|1 bunch||Gai lan, or bok choy, chopped|
|1||Spring onion, or 2, sliced|
|1 splash||Soy sauce, and sesame oil|
|1 sprinkle||Chopped chives|
- Mix pork mince with the spring onion, garlic clove, grated ginger, soy sauce and rice wine vinegar, sesame oil and ground black pepper.
- Add large teaspoons of mix to the centre of wonton wrappers, wet the edges and fold in half diagonally (sealing out the air). Wet the corners and fold left and right edges into the middle. This makes 30-40 wontons. Freeze extras for later use.
- Heat chicken stock with ginger, add gai lan (or bok choy) and spring onion and simmer to soften greens. Meanwhile, heat a pot of salted water until boiling, add wontons (allow 3-4 per person) and simmer until they float to the surface. Strain into soup bowls. Ladle over stock and greens, add soy sauce and sesame oil and chives.
More of Warren's chicken stock based soups