Wonton Soup recipe

Yesterday, I suggested that we have wontons for dinner as I bought a packet of wonton skins about two weeks back and I still haven't used it yet. Since both he and I had a nearly empty fridge except for the wonton skins and also meat, he agreed to have only wontons and rice for dinner. Hehe :D 

I suggested that we make wonton soup as we have been eating mostly fried stuff for two days straight. But, after wrapping all the wontons, he decided that there are too many wontons and putting all of them into the soup would spoil the dish. Hence, he fried half of them. We ended up having both wonton soup and also fried wonton, with rice! Still, since this post is about wonton soup, I'll only focus on wonton soup. 

Click 'read more' to find out how to cook this dish!

Ingredients:

For the wonton:

200g of minced chicken breast meat

1 packet of frozen wonton skin

1/2 a medium size carrot (diced)

2 pieces of black fungus (diced)

1 tbsp of soy sauce

1 tsp of salt

Few dash of pepper

For the soup:

1/2 cube of chicken bouillon

4-5 cups of water

1/2 tbsp of sesame oil

1/2 tbsp of cooking oil

1 tbsp of Korean doen-jang (optional)

80g of baby bok choy

5-6 stalks of green onions

1 large onion (diced)

4-5 cloves of garlic (diced)

Dash of pepper to taste

*Add 1/2 tbsp of salt if you didn't use Korean doen-jang

STEP 1: PREPARE ALL THE INGREDIENTS

Dice the black fungus into small size as shown above.

Dice the carrot into small size too.

Place both the black fungus and carrots into a big bowl for mixing later.

1. Clean the baby bok choy and separate the stems from the leaves. Slice the
stems into halves and roughly chop up the leaves.
2. Chop up the green onions.
3. Dice the garlic and onion.

STEP 2: PREPARE THE WONTON FILLING

Add the minced meat into the large bowl containing the carrot and black fungus.

Add in 1 tsp of  salt, 1 tbsp of soy sauce, a little green onion, and a dash of pepper.

Mix them all up! Thoroughly!

STEP 3: WRAP YOUR WONTONS!

1. Defrost your frozen wonton wrappers before using. Just leave them out of the
fridge for awhile and they will become softer and usable.
2. Carefully take one piece of wonton skin and place them on your palm.
3. Put a little filling at the center of the skin. Too much will break the skin!
4. Wrap up the wonton by pressing the edges of the wonton skin together!
5. DONE! The whole plate above was wrapped by him. Hehe :D

STEP 4: TIME TO COOK THE SOUP!

Heat some cooking oil in the pot.
Next, add the diced garlic and onions, and fry till fragrant.

Add in the stems of baby bok choy and stir fry for a little while.

Add in 4-5 cups of water and let it come to a boil.

Once it boils, add in the boy choy leaves. Also, add in 1/2 a cube of  chicken
bouillon and 1 tbsp of korean doen-jang (optional). Mix well.

Then, add in the wontons one at a time to ensure they don't clump up together.
Stir it a little and let it boil for another 5 minutes to ensure the meat is cooked.

Lastly, add in sesame oil, pepper and salt (if you didn't use doen-jang).
Also, throw in the chopped green onions now.

Stir well for a few times and taste for one last time to see if the taste is good!

Turn off the stove and we are done! TAADAA :P

I really love wontons  ♥ ☺ Do you?

Happy cookin' ☺