Thursday, March 09, 2006

recipe is: dumpling soup


350 gms minced chicken
300 gms minced beef
8 stalks dried black chinese mushroom, soaked and finely diced
1 small carrot, skinned and finely chopped
1 thumb size knob of young ginger, finely chopped
5 stalks spring onions, finely chopped
8 tbsp of huoa tsing wine/chinese cooking wine
3 tbsp of oyster sauce
1/2 tsp sesame oil
1 tbsp light soya sauce
1 flat tsp salt

a few tbsp water for sealing the wontons
1 pkt (abt 70 pcs) square/round wonton skin measuring about 10cm by 10 cm
400 gms chinese mustard green/bok choy/choy sum
2 litres chicken stock
chilly sauce for dipping


put the minced chicken, minced beef, black chinese mushroom, carrot, ginger, spring onions, chinese cooking wine, oyster sauce, sesame oil, salt and light soya sauce in a big mixing bowl and throughly mixed until all the ingredients forms into a big sticky lump

cover with cling film and leave in the fridge for about 1 hour

remove the meat filling mix from the fridge and take out the wonton skin from the packet. get a big platter to put the wrapped wontons

scoop about half a tablespoon of the filling and put it in the centre of the wonton skin (be careful to keep your hands and utensils dry as the skin tears easily when damp), smear the sides with a bit of water and fold over to seal completely (only smear the water onto one fold side of the skin, don't have to surround all the sides of the skin). set aside on the platter. continue with the rest of the filling and wonton skin

heat up a big pot of water and once the water is boiling, put in the dumplings in and cook for 4 minutes. remove the dumplings and set aside. it's best if done in batches, rather than boiling the whole lot at once.

heat up the chicken stock, blanch the vegetables in the chicken stock, and set aside.

in individual bowls, divide out the dumplings and the vegetable. ladle in the hot chicken stock and serve with chilly sauce in dipping saucers.

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