In the special 'takeaway' episode of Perfect, Ching He Huang serves up this flavoursome wonton soup.
Mix all the wonton filling ingredients in a bowl. Put 1 teaspoon of filling in the centre of each wonton wrapper. Brush a little water along the edges of each wrapper, then gather the corners into the centre and twist to form small, sealed dumpling parcels.
Pour the stock and 500ml boiling water into a large pan and bring to the boil. Add the dumplings, 1 at a time, and cook for 5 minutes, until they expand and float to the surface.
Add the Chinese leaf and cook for 2-3 minutes, then add the shiitake mushrooms. Season the broth to taste using the light soy sauce, rice vinegar, toasted sesame oil and a pinch of ground white pepper.
To serve, ladle 4 dumplings into each bowl with some soup and vegetables. Scatter with sliced spring onions and serve immediately
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
If you want to make a Chinese broth, these are some things you should keep at hand in your kitchen: Vegetable or chicken stock, stock cubes are fine but fresh is better, Soy sauce, Rice vinegar, Sesame oil.
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