I’m seriously missing being able to travel. With this in mind I decided to recreate one of my favourite dishes. I first ate this in Hong Kong. I first ate this in a hole in the wall cafe. It was a revelation and probably the best thing I ate the whole time was there.
Food in Hong Kong is amazing but this just hit the spot. If chicken soup is the ultimate Jewish comfort food, this is probably Hong Kong’s version.
You can find wonton wrappers in the freezer section of most Asian supermarkets, or larger supermarkets. This may seem like a lot of wontons, but I also freeze half so I can pull them out of the freezer without any fuss.
These are also great to make with kids, (a little bit of child labour never does any harm). But I also like to stick the music on and switch off, making these can be quite therapeutic. For the soup I usually use shop bought good quality chicken stock. So if you have some wontons in the freezer and some ready made chicken stock this can be a really quick meal.
For the dumplings
500 Grams Pork Mince
4-5cm Piece of ginger (finely grated)
2 Cloves of garlic (minced)
2 Scallions/spring onions (finely chopped)
1tsp Sesame oil
1tsp Soy sauce
1 Red chilli (finely chopped)
1 Pack of wonton wrappers
For the broth
1 Tbsp Sesame oil
1 Litre Chicken stock
1 Tbsp Rice wine vinegar (I didn’t have this and used cider vinegar and it was fine)
2 Scallions/spring onions (ends removed and cut in half)
3-4 cm Piece of ginger (cut into 3-4 pieces)
1 Red chilli (cut on half, and seeds removed)
2 Cloves of garlic (cut in half)
Garnish with finely chopped scallions and coriander
- Put all the ingredients for the filling of the wonton filling in a bowl, and get your hands in and mix well until all ingredients are combined. Cover and refrigerate for 30 minutes
- Open your pack of wonton wrappers and like filo pastry, you’ll need to cover it with a damp cloth to prevent it drying out. Keep a small bowl of water beside you, as you’ll need to wet the edges of the wonton so they stick
- Take a square and put a small teaspoon of the filling in the centre. Wet the edges of two sides of the wonton and fold over to make a triangle. Make sure to press the edges together well (or else water will get in when you cook them). Dab the two long edges of triangle with water and fold the edge together and press (it should look like a tortellini). Place on a tray and continue doing this until you have either run out of filling or wrappers
- Add 7-8 wontons at a time to a pot simmering water, and cook for 5 minutes or until the wontons float to the top. Drain and set aside, I usually freeze half the batch. If you’re going to freeze these, let them cool first and spread them out on a tray lined with cling film that you have rubbed lightly with oil to prevent them sticking. When they are frozen, split into batches and transfer into freezer bags
- For the broth, add all the ingredients to a pot and simmer for 10 minutes. Remove the ginger, garlic, and scallions from the both and discard
- Add the wontons to the broth and sprinkle with finely sliced scallion and coriander