Hot and Sour Wonton Soup.

Hot and Sour Wonton Soup.

I love heat and spice but not everyone shares my love of everything chilli. This soup is a perfect family meal. The broth itself is light and delicate, the spiciness is achieved by the addition of the chilli oil. 

The homemade chilli oil recipe is on CCC.

   For the wonton.

You will need around 43 wonton wrappers (10x10cm)

   Pork filling.

In a large bowl, put in

-20 dry Shitake mushrooms, add

-cold water.

Leave aside for 30 minutes to soften.

But substitute with 100g fresh chestnut mushrooms if you prefer.

In a separate large bowl, put in

-850 mince pork,

-2tbsp finely chopped or grated ginger,

-2 large finely chopped or grated garlic cloves,

-2 finely sliced spring onions,

-1 finely chopped carrots (100g)

-2tbsp oyster sauce,

-2tbsp soy sauce,

-1tbsp sesame oil.

Add

-chopped Shitake or chestnut mushrooms.

Mix gently to combine.

Leave to marinate for at least 30 minutes.

 To assemble.

Mix 1tbsp of plain flour with 1-2tbsp cold water, this will be the paste that will glue the edges together.

Place a heaped tablespoonful of pork filling in the centre of the wrapper.

Brush the edges with the flour paste.

Fold diagonally.

Steam, in batches, for 6 minutes.

   For the soup.

In a large stock pot, put in

-3 litres water, 

-1tbsp sea salt,

-5tbsp soy sauce,

-2 carrots, cut into chunks,

-2 stalks celery, cut into chunks,

-1 onion, cut into chunks,

-2 cloves crushed garlic,

-4cm sliced ginger,

-1 chicken carcass.

Leave to simmer gently for around 2 hours.

Taste and adjust the seasoning.

You may need a teaspoon of sugar.

   To serve.

Spoon the hot broth over the cooked wontons.

Add chilli oil.