Spicy Wonton Soup


For wonton balls:
1/4 cup carrots, minced
2 stalks spring onion, minced
1 teaspoon fish sauce
1 teaspoon crushed red chilli pepper (optional)
salt and pepper to taste
wonton wrapper
For broth:
1 teaspoon sliced ginger
1 tablespoon soy sauce or fish sauce (season to suit your taste)
1 stalk spring onion, sliced diagonally for garnish


Mix filling in a bowl. Place one teaspoon in center of wonton wrapper and fold in half, sealing edges with water.
Boil 2 cups of chicken broth. Add fermented soy beans and ginger. Drop wonton balls and continue cooking until wontons starting floating.
Add baby bokchoy (if large, cut in half lengthwise) or sliced chinese broccoli. Cook until vegetables are blanched.
Remove from heat. Season with extra soy sauce, salt and pepper to taste. Garnish with spring onions and serve.


Recipe #3 in our Chinese Lunar New Year Celebration series . This is a great way to use one recipe for two dishes. If you are making the Chicken Shumai dimsum , you can divide the recipe in half and use the rest for this soup. You can use it either with the wonton wrapper or without, shaping the filling into 2 inch balls and adding to the soup.


1 servings


Thursday, December 10, 2009 - 3:25pm


Related Cooking Videos