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Wonton soup Recipe

Name: Wonton soup
Total time: 1 h
Yield: 4
Ingredients: 20g dried shiitake mushrooms; 1 tbsp vegetable oil; 2 cloves, finely chopped garlic; a thumb-sized piece, finely chopped ginger; ground to make 2 tsp sichuan peppercorns; 750ml chicken stock; 5 tbsp (see notes below) chinkiang black vinegar; 2 tsp soft dark brown sugar; 2 tbsp (see notes below) chiu chow chilli oil; a handful of leaves, to serve coriander; 300g pork mince; a thumb-sized piece, finely chopped ginger; 2 cloves, finely chopped garlic; 2, finely chopped spring onions; 1 tsp cornflour; 1 tsp caster sugar; ½ tsp fine sea salt; 28 square dumpling or wonton wrappers; 1 tbsp toasted sesame oil

olivemagazine

This hot and sour wonton soup epitomises Sichuan cooking – spicy and packed full of umami. All the better with delicate little wonton dumplings soaking up the broth

Ingredients

20g dried shiitake mushrooms

1 tbsp vegetable oil

2 cloves, finely chopped garlic

a thumb-sized piece, finely chopped ginger

ground to make 2 tsp sichuan peppercorns

750ml chicken stock

5 tbsp (see notes below) chinkiang black vinegar

2 tsp soft dark brown sugar

2 tbsp (see notes below) chiu chow chilli oil

a handful of leaves, to serve coriander

300g pork mince

a thumb-sized piece, finely chopped ginger

2 cloves, finely chopped garlic

2, finely chopped spring onions

1 tsp cornflour

1 tsp caster sugar

½ tsp fine sea salt

28 square dumpling or wonton wrappers

1 tbsp toasted sesame oil

Method

To make the dumplings, tip the mince, ginger, garlic, spring onions, cornflour, sugar and salt into a bowl and mix really well. Put a heaped teaspoon of the mixture in the middle of a dumpling wrapper, then brush the outside of the wrapper with a little water. Bring the corners together, ensuring the wrapper is tight around the filling.

For the broth, put the dried shiitakes into a small bowl and cover with just-boiled water.

Heat the vegetable oil in a large pan and fry the garlic, ginger and sichuan pepper until fragrant. Pour in the chicken stock along with 4 tbsp of the black vinegar, the sugar and chilli oil, as well as the mushrooms and their liquid. Simmer gently for 20 minutes.

Bring a large pan of lightly salted water to the boil and blanch the dumplings for 4-5 minutes or until cooked through. Drain really well and toss with 1 tbsp of sesame oil to stop them from sticking, then spoon into 4 bowls. Ladle in the broth, add a little more vinegar, and top with a few coriander leaves to serve.

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