Wonton soup

Go to all recipes for: Soups, Oriental 

Ingredients:

4 dried Chinese mushrooms

250 gr pork minced beef

125 gr raw shrimps

salt

1 tblsp sweet soy sauce

1 teaspoon sesame oil

2 spring onions

1 teaspoon grated ginger

2 tablespoons water chestnuts

250 gr wonton skins

1.5 liter beef bouillon

4 spring onions

Preparation:

© Janneke's Recipe pages - recipe for soup, oriental

Soak the mushrooms 30 minutes in warm water. Drain and squeeze the redundant fluid. Remove stems and chop the caps. Mix with ground beef, chopped raw shrimps, salt, soy sauce, sesame oil, chopped spring onions, ginger and thinly sliced water chestnuts.

Place 1 large teaspoon stuffing in the middle of each wonton skin. Wet the edges, fold diagonal and stick the two points together. Put the wontons on a flour dusted plate to prevent sticking together.

Cook the wontons 4-6 minutes in boiling water.

Bring the bouillon to a boil in another pan.

Remove the wontons with a skimmer and divide over 4 soup bowls.

Garnish with sliced spring onion and spoon the hot bouillon over.