Wonton soup

Another lighter weeknight dinner option and takes less than 10 mins to prepare and cook..Wonton soup or they called it Short soup here, can be eaten as an entree or a main meal depending on serving size. I have it as a main meal tonight.. you can use prawn meats, minced chicken or whatever you like as the filling..traditionally Chinese use minced pork in their wonton.

Ingredients

150g lean minced pork

12-15 sheets wonton pastry depend on how big your wontons

5 cloves peeled garlic, crushed, finely chopped

1 1/2 tbs spring onions, finely chopped

1/2 tbs oyster sauce

2 cup chicken stock

3tbs soy sauce

Salt & pepper to taste

1/2 medium onion, finely sliced

1/4 cup peeled carrot, thinly sliced

1/4 cup broccoli, cut into bite size

A handful of fresh bean sprouts 

Methods

In a small bowl, mix minced pork, garlic, 1 tbs spring onions & oyster sauce, mix well until combined.

Peel wonton pastry one by one, put it on the palm of your hand, place a teaspoon of the pork mixture in the middle.

Fold the pastry into rectangle shape, touch a bit of water on the edge to close the pastry.

 Hold two end at the base of rectangle then twist the end to overlap, touch a bit of water at the tip to hold it in place..put it aside.

Add chicken stock, soy sauce, onion, carrot, broccoli, salt and pepper in a sauce pan ore medium to high heat. Leave it to boil.

In another saucepan, boil the water until it's fullly boil, plunge the wontons in boiling water, cook until they floated. Remove from the boiling water into the stock soup saucepan. Cook for 1-2 mins then add fresh bean sprouts. Turn the heat off.

Serve hot with sprinkle of 1/2 tsp spring onions on top..