#WontonSoup is something that seems familiar to a lot of us. Take the wonton soup from your #localtakeoutplace. The most dipped-into pot in the #Chinesebuffet line. Those giant rubbery white #dumplings that take at least three bites to tackle.
While I do have a soft spot in my heart for those giant rubbery takeout wontons (like the guilty pleasure of a fast-food Big Mac), there’s nothing like the wonton soup recipe with a few #Aussiebush ingredients thrown in––this recipe might be interesting to try?
Warringal Greens Wontons.
For the wontons:
250g free range organic chicken mince
2 garlic cloves, crushed
4 finely chopped lemon myrtle leaves.
1 tsp finely grated fresh native ginger
1/2 tsp pepper berry
1 tbs sesame oil
24 wonton wrappers
For the broth:
3 cups chicken stock
1 cup water
1 tsp finely sliced native ginger
1 tbs soy sauce
250 gm fresh rice noodle
1 bunch of Warringal greens chopped
In a bowl mix together chicken mince, garlic cloves, lemon myrtle leaves, grated ginger, pepper berry and sesame oil.
Place a wonton wrapper on a clean surface with one teaspoon of chicken mix in centre.
Brush edges with water and fold wonton over to enclose filling and form a rectangle.
Press edges together.
Lift top corners of rectangle up together and press to join (see image below)
Repeat using remaining wrappers and chicken mixture.
In a large saucepan bring stock, water, soy sauce and ginger to the boil.
Reduce heat to medium and rice noodle and wontons, cooking for three to four minutes.
Add Warringal greens and cook for around half a minute until wilted.
Serve with a drizzle of chilli oil, to taste.