For the first time in weeks (months?) I woke up on a Saturday morning feeling fresh as a daisy! No hangover, no fatigue in sight. Bright eyed and bushy tailed no thanks to an uneventful Friday night, with me happily tucked into bed by 10pm, I set about planning for my day of cooking and baking. No plans were made as I was adamant that my day would be spent pottering about in the kitchen. I made a quick trip to my favourite baking supplies shop; bought another stash of pretty cupcake liners, some novelty chocolate chips, doilies (!) amongst other basic baking ingredients.
First dish of the day was this delicious bowl of Wan Ton Soup, or Wan Tan as it’s spelt in the East. Wan Tons are basically dumplings which contain chopped prawn or pork or a mixture of both, served in a soup or fried. In Malaysia, Wan Ton Soup is a staple dish which can be found in most Chinese hawker stalls; usually this dish is served with thin strands of noodles forming a more substantial meal. However if like me, you’re on a diet, or simply prefer having a light meal, then this is the perfect alternative.
The filling for these wan tons/dumplings contained prawn, chives, spring onions, ginger, garlic, sesame oil, fish sauce and pepper. Simple ingredients which packs a punch! When de-shelling the prawns, always set the shells and head aside to be used to make a stock. This stock usually makes the soup, with a depth of flavour unobtainable otherwise.
These dumplings take about 30 seconds to cook in boiling water. A tell tale sign that the dumpling is cooked is when it floats to the surface. If using noodles and/or leafy green vegetables, blanch it in the same pot and remove when done. Assemble all components in individual bowls and pour the soup over.