Wonton Soup

Ingredients

• Dough:
• Flour (Maida) 1 cup (120 g)
• Egg 1
• Oil 1 tbsp.
• Cold water to knead the dough
• Filling :< /b>
• Pork mince* 200 g
• Garlic paste ½ tsp
• Ginger paste ½ tsp
• Egg 1
• Spring onion (Hara Pyaaz), chopped fine 2 tbsp.
• Powdered black pepper ¼ tsp
• Soup:
• Clear stock 6 cups
• Lettuce leaves, broken into small pieces 2-3
• Carrot shredded fine 2 tbsp
• Celery chopped fine 1 tbsp.OR
• Celery salt ¼ tsp
• Salt 2 tsp or to taste
• *you can substitute this with 200 g, chicken or 200g finely shredded cabbage

Preparation

• Knead wonton dough with the dough ingredients and leave to rest.

• Mix the pork, garlic, ginger, egg, spring onion and black pepper.

• Shape the mixture into tiny balls (about 2cm/1” in diameter), and refrigerate till read to use.

• Put the stock on to boil and then simmer.

• Roll the dough till translucent and cut into 5cm/3” squares.

• Fill the wontons: place the ball of meat in one corner of the square piece of dough. Placing the corner over the meat, start rolling the dough and meat together till it reaches the centre (by this time the meat should be completely covered). Now pinch the two rolled sides thus formed, there by sealing off the meat completely in the wonton cover.

• Throw these wontons into the simmering stock as you fill them.

• Simmer till wontons are cooked. They wrinkle up a little and the filling becomes firm. Generally takes about 15 minutes. Add the rest of the soup ingredients except the lettuce.

• To serve, divide the lettuce into the bowls and pour the soup over.