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Whenever it is cold and rainy, I will always think of having a bowl of wonton soup.

It is one of my favourite comfort foods.  What is yours?

Well, the ingredients for this recipe should be quite easy to find.  You can get wonton skin wrappers at most Asian supermarkets.  I usually get the square ones.  Buy freshly made ones if possible.  If you can only find frozen types, remember to thaw the number that you need, to room temperature before making the wontons.

When thawing, it’s best to place them on a bowl or plate and cover them with a damp towel.  This prevents the wonton skin wrappers from drying up when exposed to air.  You will then find it very difficult to wrap the wontons as the wrappers crack easily.

Ingredients (Serves 4 to 5 adults):

  • 200 g minced pork
  • 1 tablespoon carrot, finely minced
  • 2 tablespoons scallion (spring onion), finely chopped
  • 1/3 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 teaspoon light soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground pepper
  • 1 tablespoon cornflour + 4 tablespoons water to make the cornflour sealant
  • 200 g wonton skin wrappers (this varies with the amount of meat you put in your wonton)
  • 10 g chicken stock cube
  • 4 cups of water (for chicken broth)
  • Water for cooking wontons

Cooking Instructions:

Step 1:  To make the wonton filling, combine the minced pork with salt, sugar, light soy sauce, ground pepper and sesame oil in a mixing bowl.  Add in 1 tablespoon chopped scallions and carrots and mix well.  Allow half an hour to marinate.

Step 2:  Put a small amount of this minced pork filling in the middle of a wonton skin wrapper.  With your fingertips, dab a bit of the cornflour sealant along the edges and bring all the edges together upwards.  It should stick and end up looking like a little draw-string pouch.

If you are lazy, you can just fold the opposite ends into a triangle, as long as the filling is wrapped inside.

Step 3:  Repeat Step 2 until all the minced pork filling is used up.  Remember to place the wontons in a single layer on a plate covered in plastic wrap  (to avoid drying).  If you think you cannot finish all the wontons for this meal, store the remaining in a container and put them in the fridge for another day.

Step 4:  Bring a pot of water to a boil.  Put the wontons individually into the water.  When the wontons float to the surface of the water, they are cooked.  Take the wontons out and set them aside.  The reason why we don’t cook the wontons in the chicken broth is because wonton wrappers are covered with flour and if they are cooked directly in the broth, it will affect the flavour of the soup.

Step 5:  To cook the broth, add the cups of water to another pot and bring the water to a boil.  Put in the chicken stock cube and make sure it dissolves well after some stirring.  Add in the remaining scallions.

Step 6: Return the cooked wontons gently into the boiling broth, but don’t cook them too long.  Add a dash of pepper before serving.

Isn’t it lovely?

You can also add in some bok choy while cooking the broth.  I didn’t add them in this batch of wonton soup as we had the vegetables separately with oyster sauce.

This wonton soup is best stored in a thermos food jar where the soup can be kept warm till your lunch time.

For a twist, you can do away with the soup and deep-fry the wontons after Step 3.  It’s a tasty snack for your kid’s lunch box as well!

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