Ep 8 Eva and Debra: Pork & Spinach Wontons in Ginger Broth
Prep: 40 mins + resting
Cook: 2 hours 10 mins
- Coriander, to garnish
- 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
- 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
- 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.
- To make wonton skin, sift flour into a bowl and make a well in the centre.
- 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.
- To make filling, combine all ingredients in a bowl to form adough. Season.
- 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.
- 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.
- Bring broth to a simmer. Add wontons. Cook for about 5-7 minutes or until they rise to the surface.
- Serve broth and wontons garnished with coriander.
- 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.