Name: Wonton Dumpling Soup
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4
Ingredients: 500g pork mince (chicken mince can be used as a substitute); Wonton wrappers (found in the refrigerated section in the supermarket); 1 tbsp Shaoxing wine (optional, see note 1); 1 tsp tamari (or all-purpose soy sauce); 1 tbsp ginger, freshly minced; 1 spring onion, finely sliced; ½ tsp salt; 2 litres of water; 2 tsp chicken stock powder; 1 tbsp tamari (or all-purpose soy sauce); 1 tbsp Shaoxing wine (optional, see note 1); 2 tbsp sesame oil; 125g thin egg noodles; 1 bunch of Chinese broccoli, leaves detached from stalks (see note 2); Chilli oil (optional); 4 tbsp tamari or all-purpose soy sauce; 4 tbsp sesame oil; 1 spring onion, finely sliced

Instructions

Assemble Wonton Dumplings

Add the pork mince, Shaoxing wine (if using), tamari or all-purpose soy sauce, ginger, spring onion and salt in a large bowl. Use your hands to combine the ingredients.
Lay the wonton wrappers on a flat surface, 5-8 at a time. Pinch one heaped tsp of the filling and place it in the centre of each wonton wrapper. Brush the outer edge with water and fold the wonton wrapper to seal, squeezing out any air bubbles. Bring the corners together, pressing to seal.
Place the made wonton wrappers on a plate, covering them with a damp tea towel as you work to stop the wontons from drying out.

Soup

Add the water, chicken stock powder, tamari or all-purpose soy sauce, Shaoxing wine and sesame oil to a large pot. Bring to a boil on high heat.
Add the wontons, and cook for 4 minutes until they rise to the surface. Remove using a slotted spoon. Ladle the wontons straight into serving bowls with some of the broth. Set aside.
Add the Chinese broccoli and noodles to the pot, cook for 2-3 minutes and then serve with the wontons, topping with additional broth.
Serve drizzled with chilli oil if using, as well as extra tamari or all-purpose soy sauce, sesame oil and spring onion.

Notes

Note 1 – Shaoxing cooking wine is available at most major supermarkets. It adds a depth of flavour to the dumplings but can be omitted from the dumplings and soup if preferred.

Note 2 – Substitute with any vegetables of preference. Shredded green cabbage, wombok cabbage, sliced mushrooms, or bok choy are great alternatives.

MAKE AHEAD – Assemble the dumplings as per the recipe. Refrigerate the uncooked dumplings for up to 24 hours, covered with a damp tea towel to stop them from drying out. Freeze the uncooked dumplings for up to 3 months. Store in an airtight container or reusable sandwich bag. Use baking paper between the layers of dumplings to stop them from sticking to each other. Cook from frozen as per the recipe. Double the cooking time (from 4 minutes to 8 minutes).

LEFTOVERS – Cooked dumplings are best served fresh. Not suitable to refrigerate or freeze.