Autumn has well and truly hit, leaving summer sadly in it's wake, and although i cling to the idea of devouring summer fruits and salads on the deck, as the temperatures slowly drop and the leaves begin to fall, all i can think about is a steaming bowl of soup to eat whilst curled up under a blanket.
This Chinese dish is simple, quick and healthy, without compromising on flavour. The soup is warm and comforting, with the flavours of sesame, soy and ginger creating a wonderful backdrop for the pork filled, flavourful wontons. This is the perfect thing for a busy weeknight dinner, to warm you up on those crisp autumn nights.
Soup 2 litres chicken stock (preferably salt reduced if you are buying the stock)
3 spring onions, green part coarsely chopped, white part finely chopped (green for soup, white for wontons)
1 tbsp soy sauce
1 tsp sesame oil
1½ cups shredded Chinese cabbage
1 tbsp ginger, cut into julienne
Wontons 500 g minced pork
2 tsp finely grated ginger
1 garlic clove, finely chopped
¼ cup coarsely chopped coriander, plus extra to serve
24 wonton wrappers
1 eggwhite, lightly beaten
In a large saucepan, bring to the boil over high heat the chicken stock, soy sauce, sesame oil and spring onion (green part).
When the soup begins to boil, stir through the cabbage and the julienned ginger. Remove from the heat and keep warm.
shredded cabbage and julienned ginger
For the wontons, combine the pork, grated ginger, garlic, coriander, and spring onion (white part) in a bowl. Season with sea salt and cracked black pepper and mix well to combine.
wonton filling ready to go
Lay wonton wrappers out on a flat surface. For each wonton wrapper, place 1 tablespoon of the pork mixture in the centre and brush the edges with a little egg white. Fold one edge over the filling to create a triangle. Pinch the edges together to enclose the filling. Fold the bottom edges in and pinch to create the wonton shape.
filling the wonton wrappers
Cook the wontons in a large saucepan of boiling, salted water until they are cooked through, about 4 minutes. Drain on a tea towel.
Share the wontons between bowls, and spoon the soup over the wontons. Serve immediately with extra coriander on top.