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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 8 Eva and Debra: Pork & Spinach Wontons in Ginger Broth


Watch MKR on TV2 and TVNZ OnDemand

Prep: 40 mins + resting

Cook: 2 hours 10 mins   

Serves: 4

 

Ingredients

  • Coriander, to garnish

 

Filling

  • 50g baby spinach leaves, chopped
  • 40g water chestnuts, finely chopped
  • 250g pork mince 2 tsp finely grated ginger
  • 1 green spring onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tbs soy sauce
  • 1 tbs Chinese rice wine (or dry sherry)
  • 2 tsp roasted sesame oil

 

Ginger Broth

  • 2kg chicken bones or wings
  • 1 brown onion, chopped
  • 4 green spring onions, chopped
  • 2 cloves garlic, chopped
  • 2 carrots, chopped
  • 6 white peppercorns, chopped
  • 10cm piece fresh ginger, sliced
  • 6 litres water

 

Wonton Skins (makes 16)

  • 300g plain flour
  • 1 egg
  • 125ml cold water
  • 1 tsp of salt
  • cornflour, for rolling

 

Method

  1. To make ginger broth, bring all ingredients to a boil. Simmer over lowest heat for 2 hours, skimming surface of impurities regularly. Strain through a fine sieve or a colander lined with muslin and return to a clean saucepan. Simmer until reduced to 1 litre.
  2. To make wonton skin, sift flour into a bowl and make a well in the centre.
  3. Whisk egg, salt and water together. Add to flour. Mix to form a dough. Turn out onto a lightly floured surface. Knead for about 5-6 minutes or until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes.
  4. To make filling, combine all ingredients in a bowl to form adough. Season.
  5. Lightly dust work surface with cornflour. Divide dough into quarters. Roll out a quarter at a time (keep remainder wrapped in plastic wrap) until 2mm thick. Cut out four 8cm rounds. Repeat with remaining dough.
  6. To make wontons, take one wrapper and brush edges with water. Add a heaped teaspoon of filling. Fold in half and pinch edges to seal. Fold in sides to form a pouch and pinch to seal.
  7. Bring broth to a simmer. Add wontons. Cook for about 5-7 minutes or until they rise to the surface.
  8. Serve broth and wontons garnished with coriander.

 

Tips

  • Pork mince could be replaced with chicken or turkey mince for a change.
  • If you don’t have time to make your own wonton skins, simply use wonton wrappers available from the supermarket.
  • Make a double batch of broth and freeze half for the next time you make wonton soup.

 


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