I have made the effort in the past of making the wonton wrappers myself, which is in itself quite simple, but combined with the slight 'fiddliness' of having to fill each one soon had me heading for Hoo Hing, which is an Asian Wholesaler that happens to be in East London, rather close to me. There I can but wonton wrappers to stick in the freezer for when I want them. So I do. You can buy them in any Asian store now fortunately, so this is what I'd recommend.
Wonton soup doesn't traditionally come with noodles - or green beans either, but I wanted a more substantial evening meal, rather than a small starter.
Ingredients:
For the soup:
1.5 litre of vegetable stock
30g miso paste
1 tbsp. light soy sauce
1 tsp. fish stock
1 stick lemongrass, bashed with a rolling pin
pinch chilli flakes
6 kaffir lime leaves (optional)
1.4 small white cabbage chopped
handful green beans, chopped
handful broccoli, chopped
2 spring onions, sliced
200g egg noodles
For the wontons:
1 pack square wonton wrappers
200g pork mince
1 inch piece ginger
2 cloves garlic, peeled
1 tbsp. rice vinegar
1 tbsp. light soy sauce
2 spring onions
1 tsp. sesame oil.
First, start the broth by putting the stock, miso, soy, fish stock, lemongrass and chilli into a large saucepan. Bring to the boil and let simmer as you make the wontons.
To make the wontons, put all of the wonton ingredients, apart from the wrappers, into a food processor and process for about 30 seconds until well chopped and combined. Take a wonton wrapper (have a small bowl of water beside you). Place the square shape into a diagonal facing you on a board. Put a heaped teaspoon of the pork mixture onto the top end of the diagonal. wet the edges of the wrapper and lift the bottom corner of the wrapper over the meat, and press onto the top corner. Press the sides closed making a triangle shape, ensuring to push out any trapped air and sealing well. I tend to fold the side corners over to make a neat package but you can wrap wontons anyway you like, as long as they are sealed. Place onto a plate and repeat until the meat is used up. Set to one side.
Back to the soup. Add the chopped cabbage, green beans, broccoli and spring onion and continue to cook on a low heat. Cook the noodles to packet instructions (usually about 3 mins), drain and put in a bowl with 1 tsp. sesame oil to prevent sticking. Cover with cling film and leave to one side.
Boil a pan of water and pop in half of the wontons. They will go to the bottom of the pan. Cook on a low boil until the wontons float to the top - that means they are cooked. Using a slotted spoon, remove and put the wontons into the broth. Repeat with the remaining wontons. Cook for a further 5-10 minutes.
To plate up, put some of the noodles into a large bowl. Top with 6 wontons and ladle over the broth and vegetables. Garnish with more spring onions and serve with a good chilli oil.
Filling and delicious!
Note: You could save yourself an half an hour and get some wontons ready made from a local Asian store if you like!!
