Sunday, 17 June 2012

Wan Ton Soup


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.


Homemade Wan Ton Soup done.


Wan Ton Soup

Serves 3

Ingredients

Wan tons/Dumplings
10-12 fresh prawns, de-shelled and de-veined
3 cloves of garlic, finely chopped
1/2 inch ginger, finely chopped
2 tbsp chives, chopped
1/2 tsp sesame oil
1/2 chicken/pork/fish stock cube
1/4 tsp fish sauce
Pinch of salt
Generous dash of white pepper
1/2 tsp corn flour
Wantan/Dumpling wrappers

Soup
4 cups water
1 tsp sesame oil
A handful of prawn heads and shell
Salt and white pepper
Spring onions, chopped


Additionals
2 tbsp spring onion, chopped
Pak choi/ Spring greens
Red chilli, sliced
1 tbsp soy sauce

Method
  1. Rinse the prawns in cold water to ensure prawns remain firm. Pat dry with paper towel and chop into 3-4 pieces. Chop garlic, ginger and chives and add to the prawns.
  2. Season with sesame oil, fish sauce, salt, pepper, stock cube and corn flour and set aside for 1 hour.
  3. Start preparing the soup by bringing the soup ingredients to a boil. Leave to simmer for 1 hour. Strain and set aside in a separate pan. Heat as necessary.
  4. To assemble, place a teaspoon of filling in the middle of a wanton wrapper.  Brush water on the sides of the wrapper and gather all edges into the middle encasing the filling, by forming a parcel. Set aside on a dry surface and continue filling the wrappers.
  5. Bring a pan of water to a rolling boil. Drop 4-5 wan tons into the water at a time and leave to boil for 30 seconds. A tell-tale sign that the won ton is ready is when it floats to the surface. Remove and add to the soup or place into bowls immediately.
  6. Blanch pak choi/spring greens in the same water and shock it with cold water to preserve the vegetable’s crunch and colour.
  7. To assemble, place cooked wan tons in a bowl together with the pak choi/spring greens and pour ladles of soup of it. Top it off with a sprinkling of spring onions.
  8. Best served with a side helping of sliced chillies soaked in soy sauce.
  9. Wan tons can be made and frozen for up to a month. Once filled, store in a container and freeze immediately.

9 comments:

  1. You surely made the most out of your Sunday!!!!

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  2. I saw this picture and thought super yum. This was part of our Father's Day dinner last night at a restaurant. This looks even better. Good job, Nish!

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  3. That looks pretty good and nicely explained.

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  4. Haha, seriously nothing is better than actually feeling.. refreshed (!)...on the weekend! That's when I do the most damage in the kitchen too :)


    I love all your step by step pics! I've never made homemade wontons before, but they look really good. My dad requested bbq chicken yesterday, I'd wayyy take your wonton soup!

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  5. I cannot stop stalking your recipes. :O
    Definitely the best food blog I've stalked. ^_^

    I can't cook for nuts. I'd probably burn myself if I tried boiling water.
    So, brilliant job. :)

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  6. You really put sunday to great use! This looks fabulous Nisha!

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  7. Beautiful pictures! This is one of my favourite soups, and one that's perfect for the hot weather right now! You did an amazing job with those dumplings!

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    1. Thanks Jeff! One of my favorite soups too :)

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