This scrumptious recipe is from the repertoire of my daughter Pippa, literary agent extraordinaire, all-round gorgeous girl--and fabulous cook!
Ingredients:
Soup
1 L good chicken stock, either homemade or Campbells Real Stock
1 tbs of finely grated ginger
2 grated garlic cloves
¼ cup fish sauce
1 tsp brown sugar
2 tbs soy sauce
Dash chilli oil
Vegetable oil or rice bran oil to cook with
Asian greens and/or asian cabbage, shredded
Chopped chilli and coriander to serve
Wontons
Wonton wrappers (available from Asian grocer stores or even some Coles now)
250-300g pork mince
Garlic chives, finely chopped
1 tbs soy sauce
1 tbs Shaoxing cooking wine
Dash of sesame oil
Combine the pork, garlic chives, soy, shaoxing and sesame oil together in a bowl and leave to marinate for 20-30 mins.
Whilst marinating start working on your soup base.
Sautee the ginger and garlic in a heavy based pan with some oil.
Once soft and fragrant, add fish sauce, soy sauce and brown sugar.
When simmering, add the stock and bring to the boil. Then turn down to a gentle simmer.
Now, make your wontons!
Spoon a teaspoon worth of pork mixture in the middle of each wonton wrapper, then wet the edges gently, fold across and pinch. Then fold around to form wonton shape (picture above).
Place wontons in your simmering soup mixture and cook for 3-5 minutes. They’ll start coming to the surface when they’re ready.
Quickly add in your asian greens/and or cabbage to blanch as well as the dash of chilli oil.
Serve topped with chillis and coriander!
Ingredients:
Soup
1 L good chicken stock, either homemade or Campbells Real Stock
1 tbs of finely grated ginger
2 grated garlic cloves
¼ cup fish sauce
1 tsp brown sugar
2 tbs soy sauce
Dash chilli oil
Vegetable oil or rice bran oil to cook with
Asian greens and/or asian cabbage, shredded
Chopped chilli and coriander to serve
Wontons
Wonton wrappers (available from Asian grocer stores or even some Coles now)
250-300g pork mince
Garlic chives, finely chopped
1 tbs soy sauce
1 tbs Shaoxing cooking wine
Dash of sesame oil
Combine the pork, garlic chives, soy, shaoxing and sesame oil together in a bowl and leave to marinate for 20-30 mins.
Whilst marinating start working on your soup base.
Sautee the ginger and garlic in a heavy based pan with some oil.
Once soft and fragrant, add fish sauce, soy sauce and brown sugar.
When simmering, add the stock and bring to the boil. Then turn down to a gentle simmer.
Now, make your wontons!
Spoon a teaspoon worth of pork mixture in the middle of each wonton wrapper, then wet the edges gently, fold across and pinch. Then fold around to form wonton shape (picture above).
Place wontons in your simmering soup mixture and cook for 3-5 minutes. They’ll start coming to the surface when they’re ready.
Quickly add in your asian greens/and or cabbage to blanch as well as the dash of chilli oil.
Serve topped with chillis and coriander!
This scrumptious recipe is from the repertoire of my daughter Pippa, literary agent extraordinaire, all-round gorgeous girl--and fabulous cook!
Ingredients:
Soup
1 L good chicken stock, either homemade or Campbells Real Stock
1 tbs of finely grated ginger
2 grated garlic cloves
¼ cup fish sauce
1 tsp brown sugar
2 tbs soy sauce
Dash chilli oil
Vegetable oil or rice bran oil to cook with
Asian greens and/or asian cabbage, shredded
Chopped chilli and coriander to serve
Wontons
Wonton wrappers (available from Asian grocer stores or even some Coles now)
250-300g pork mince
Garlic chives, finely chopped
1 tbs soy sauce
1 tbs Shaoxing cooking wine
Dash of sesame oil
Combine the pork, garlic chives, soy, shaoxing and sesame oil together in a bowl and leave to marinate for 20-30 mins.
Whilst marinating start working on your soup base.
Sautee the ginger and garlic in a heavy based pan with some oil.
Once soft and fragrant, add fish sauce, soy sauce and brown sugar.
When simmering, add the stock and bring to the boil. Then turn down to a gentle simmer.
Now, make your wontons!
Spoon a teaspoon worth of pork mixture in the middle of each wonton wrapper, then wet the edges gently, fold across and pinch. Then fold around to form wonton shape (picture above).
Place wontons in your simmering soup mixture and cook for 3-5 minutes. They’ll start coming to the surface when they’re ready.
Quickly add in your asian greens/and or cabbage to blanch as well as the dash of chilli oil.
Serve topped with chillis and coriander!
Ingredients:
Soup
1 L good chicken stock, either homemade or Campbells Real Stock
1 tbs of finely grated ginger
2 grated garlic cloves
¼ cup fish sauce
1 tsp brown sugar
2 tbs soy sauce
Dash chilli oil
Vegetable oil or rice bran oil to cook with
Asian greens and/or asian cabbage, shredded
Chopped chilli and coriander to serve
Wontons
Wonton wrappers (available from Asian grocer stores or even some Coles now)
250-300g pork mince
Garlic chives, finely chopped
1 tbs soy sauce
1 tbs Shaoxing cooking wine
Dash of sesame oil
Combine the pork, garlic chives, soy, shaoxing and sesame oil together in a bowl and leave to marinate for 20-30 mins.
Whilst marinating start working on your soup base.
Sautee the ginger and garlic in a heavy based pan with some oil.
Once soft and fragrant, add fish sauce, soy sauce and brown sugar.
When simmering, add the stock and bring to the boil. Then turn down to a gentle simmer.
Now, make your wontons!
Spoon a teaspoon worth of pork mixture in the middle of each wonton wrapper, then wet the edges gently, fold across and pinch. Then fold around to form wonton shape (picture above).
Place wontons in your simmering soup mixture and cook for 3-5 minutes. They’ll start coming to the surface when they’re ready.
Quickly add in your asian greens/and or cabbage to blanch as well as the dash of chilli oil.
Serve topped with chillis and coriander!
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