Wonton soup

Name: Wonton soup
Ingredients: 500 g Pork mince (Main); 1 Spring onion, finely chopped; 1 clove Crushed garlic; 1 Tbsp Ginger, grated; 1 Tbsp Soy sauce; 1 Tbsp Rice wine vinegar; 1 tsp Sesame oil; 4 cups Chicken stock (Main); 3 slices Ginger, thinly cut; 1 bunch Gai lan, or bok choy, chopped (Main); 1 Spring onion, or 2, sliced; 1 splash Soy sauce, and sesame oil; 1 sprinkle Chopped chives

for 4 people

Makes: 30-40 wontons

Tam West

Warren Elwin

Food writer

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For extra goodness use a nutritious homemade chicken stock base.

Ingredients

500 g	Pork mince (Main)
1	Spring onion, finely chopped
1 clove	Crushed garlic
1 Tbsp	Ginger, grated
1 Tbsp	Soy sauce
1 Tbsp	Rice wine vinegar
1 tsp	Sesame oil
4 cups	Chicken stock (Main)
3 slices	Ginger, thinly cut
1 bunch	Gai lan, or bok choy, chopped (Main)
1	Spring onion, or 2, sliced
1 splash	Soy sauce, and sesame oil
1 sprinkle	Chopped chives

Directions

Mix pork mince with the spring onion, garlic clove, grated ginger, soy sauce and rice wine vinegar, sesame oil and ground black pepper.
Add large teaspoons of mix to the centre of wonton wrappers, wet the edges and fold in half diagonally (sealing out the air). Wet the corners and fold left and right edges into the middle. This makes 30-40 wontons. Freeze extras for later use.
Heat chicken stock with ginger, add gai lan (or bok choy) and spring onion and simmer to soften greens. Meanwhile, heat a pot of salted water until boiling, add wontons (allow 3-4 per person) and simmer until they float to the surface. Strain into soup bowls. Ladle over stock and greens, add soy sauce and sesame oil and chives.