Ingredients
Wontons (16)
2 cups bread flourÂ
3/4 cup warm water
CornstachÂ
Filling
1 carrot
2 spring onions, sliced
4 mushrooms
50g cabbageÂ
Soup
1 litre, good quality chicken stock/broth
1 piece of root ginger, peeling and sliced
3 garlic cloves, peeled and sliced into big piecesÂ
1 tablespoon soy sauce
1/2 tablespoon rice vinegar
1/2 teaspoon sesame oil
2 spring onions, sliced
1 pak choi, separate the layersÂ
Level:
Tricky
Serves:
4 servings
Prep Time:
Cook Time:
60 minutes
20 minutes
Recipe video tutorial
Preparation
Put the flour in a large mixing bowl. Add the water to the flour and mix with a rubber spatula. Knead with your hands for about 5 minutes, until the dough is lumpy. Place the dough on the counter, and cover with a bowl. Let the dough rest for 30 minutes, or up to 4 hours. Meanwhile, make your desired filling.
Finely dice all the filling ingredients, adding them to a pan allowing it to cook for 4-6 minutes.
After resting the dough will appear smoother. Take a piece of the dough, leaving the rest covered, role out until it is a thin layer. This can then be cut into squares.
Simple add your filling and wrap using water to seal the edges. To cook the wontons drop into boiling water for 5-6 minutes, make sure to stir to avoid them sticking.
Combine all the ingredients except the dumplings and pak choi in a large saucepan and simmer gently for 15 minutes. This is your broth.
Add the uncooked dumplings (wontons ideally, but any kind you want) to the broth for 3–4 minutes or until they float to the top.
Lift the dumplings out into serving bowls, then add the pak choi to the broth and simmer for a few minutes until cooked.
Lift the pak choi into the serving bowls.
Pour the broth over the dumplings and veg in the bowl through a sieve so that you don't get any of the big chunks of ginger and garlic.
Hints and Tips
Use a spoon to scrape the skin off the ginger so you don't waste any of the flesh; grate the ginger over a bowl to catch the juice and then add this to the broth.
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