Pork & Prawn Wonton Noodle Soup

Reynold really got me going with this one. A dish you think you can only have when you are out in a restaurant, but the simplicity of these wontons really makes for a home cooked classic that will be just as good as when you have it out!

Prep: 30 minutes - Cook: 20 minutes - Serves: 4 - Difficulty: Capable Cooks - Recipe: Reynold Poernomo

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Ingredients

Soup

500g raw chicken wing tips or a chicken carcass
¼ bunch chives, roughly chopped
3cm knob ginger, sliced
5 medium cloves garlic, sliced
3 pieces dried shiitake mushrooms
1 tsp soy sauce
1 tbsp rice wine vinegar
Water

Wonton
250g pork mince
250g peeled raw king prawns, finely diced
2 tbsp finely chopped bamboo shoots
2 tbsp finely chopped water chestnut
¼ bunch chives, finely chopped
1/2 tbsp Chinese shaoxing wine
1/2 tbsp soy sauce
1/2 tsp sesame oil
1 tsp fresh grated ginger
2 medium cloves garlic, grated
Pinch of white pepper
Pinch of white sugar
Pinch of fine salt
1 x 270g pack egg wonton wrappers

Garnish
Chinese broccoli
Chilli oil

Notes
* You can freeze the pre-made dumplings in an airtight container for up to 3 months

Method

Step 1. Add the chicken wing tips or chicken carcass to a medium saucepan with the chives, ginger, garlic, shiitake, soy sauce and rice wine vinegar. Bring to a boil, then reduce to a simmer for 1-4 hours. The longer you simmer, the more flavour you will bring into your stock.  

Step 2. While the stock is simmering, make the wontons. Add all ingredients for the wontons, besides the wonton wrappers, into a large mixing bowl and mix until well combined.

Step 3. Fill a small bowl with water and place it close to your workbench. Lay wonton wrappers singularly onto your work surface. Place 1 teaspoon of the pork + prawn wonton mixture into the middle of the wonton. Dip a finger into the water and brush along 2 edges of the wonton wrapper. Fold to seal the wonton, pushing out the air. Brush water on one corner of the folded wonton and then bring the corners together, pressing to seal. Set aside* while preparing the remaining wontons.

Step 4. Once the stock is cooked to your liking, drain the large pieces, and return liquid back to the medium saucepan. Bring to a boil. Place wontons, about 6-8 at a time, into the broth and cook for 4 minutes or until they float. Remove the wontons and divide between serving bowls. Ladle over a few big spoons of chicken stock and serve with the blanched Chinese broccoli and a spoon of chilli oil.