These dumplings are easy to make with the whole family.
Remove coriander from stalk. Finely chop coriander, garlic and shallots.
Place mince, sesame oil, garlic, coriander, shallots, salt, pepper and ginger in a bowl. Mix until well combined.
Fill a small bowl with water. Line a tray with baking paper and spray with vegetable oil.
Roll meat mixture into 24 even balls.
Moisten the edge of the wonton wrapper with water. Place a ball of the filling mixture into the center of the wonton wrapper, bring 1 corner up to meet the opposite corner, press down gently around the edges and place onto the baking paper. Repeat with the remaining mixture.
Finely chop the shallot and remove the skin from the ginger
Place the stock, ginger and shallot into a large stock pot, bring to a simmer for 2 minutes. Remove ginger.
Cut baby bok choy bunches in half lengthwise and rinse well. Cut the stem into 3 pieces and the leaves into 2.
Add the stems and the wontons into the stock and cook for 4 minutes. Add the noodles and bok choy leaves into the pot and cook for a further 4 minutes.
Adult toppings; wash the mint and coriander, remove from stems, roughly chop into large pieces. Finely slice chili on the diagonal.
Serve ladles of soup, dumplings and noodles in a bowl. Top with the optional extras, as desired.
Nutritional analysis per serving (4 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.
Tip: you can make wontons in advance and freeze. Simply place wontons in a single layer in a freezer bag or container and freeze.
This recipe is featured in the recipe booklet, Kids in the Kitchen, which Julie Goodwin created in partnership with Westinghouse. Download the PDF booklet for more amazing recipes!
Trending This Week