Wonton and Bok Choy Soup
by Chef Rose Bud
Any Chinese restaurant worth its soy sauce can make a good wonton soup. But once you try this version, you might never go back. The tender dumplings are filled with pork and spices and then cooked and served in a flavorful broth.
- 5 cups chicken stock
- 1 large leek cut to strips
- 1 large stalk of celery cut to strips
- 1 medium carrot cut to strips
- 1 small red bell pepper cut to strips
- 3 pcs whole bok choy cut in half
- salt and pepper to taste
- 150g fresh ground pork
- 100g minced prawns
- 1 large egg beaten
- 1 tbsp chopped spring onions
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- ½ tsp dried chili flakes
- salt and pepper to taste
- AJI-NO-MOTO Umami Super Seasoning
1. Combine all the ingredients, including AJI-NO-MOTO Umami Super Seasoning, for the wonton then place spoonfuls of the mixture on to the wonton wrappers and close them forming balls then steam them for 3-4 minutes until they’re done.
2. Place the vegetables in the boiling stock and cook for a minute then serve in individual bowls topped with chopped spring onions.
2. Place the vegetables in the boiling stock and cook for a minute then serve in individual bowls topped with chopped spring onions.
Join Chef Mom Rosebud Benitez for another round of 10-minute kitchen wonders here on Quickfire, a step-by-step guide to delicious everyday meals for the busy you.
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