Well, with my last post being my dumpling recipe, I’ll just have to add a Wonton Soup recipe! As I told you in my previous post, making a big batch of dumplings and freezing them is really worth it. When you do have them handy, this soup takes less than 15 minutes to make and voilà! Who knew it could be that easy to serve a wonton soup made from scratch on a weekday?
Wonton Soup (or Dumpling Soup)
Prep time
Cook time
Total time
Author: Adapted from Jamie Oliver
Serves: 6 portions
Ingredients
- 24 dumplings
- 1.5 L chicken stock
- 2 small pak choi, sliced
- 1 tsp. light soy sauce
- 2 tsp. rice vinegar
- 1 tsp. sesame oil
- 2 pinches of white pepper (white pepper so you won't see it in the clear broth)
- 2 green onions, thinly sliced
Instructions
- Bring your chicken stock to a boil over medium-high heat in a large pot. Once boiling lower your heat to a simmer.
- Bring a another large pot full of water to a boil.
- Add your dumplings to the water. Try not to overcrowd. Make 2-3 batches if you have to depending on your pot. Stir gently. When the dumplings float, they're ready.
- Transfer with a slotted spoon to the chicken broth.
- Add the pak choi. Cook for about 3 minutes. Turn off the heat and set aside.
- Add the soy sauce, rice vinegar, sesame oil and green onions.
- Ladle soup into bowls, serve 4 dumplings per person.
- Add the green onions just before serving.
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