A shortcut recipe for when you don't have time to make wontons. Use minced pork with a good amount of fat to ensure the dumplings aren't too dry.
- 1 litre (4 cups) chicken stock
- 60 ml (¼ cup) light soy sauce
- 60 ml (¼ cup) Shaoxing wine
- 10 ginger (about 2cm), thinly sliced
- 3 spring onions, cut into 5cm batons
- 2 star anise
- 1 cinnamon quill
- 24 wonton wrappers, cut diagonally
- Steamed Asian greens, shredded spring onion and coriander, to serve
- Fried shallots and chilli oil (optional), to serve
- 10 peeled raw prawns (about 150gm), finely chopped
- 2 tbsp chopped coriander
- 2 tsp sesame oil
- 1 spring onion, finely chopped
- 1 tsp grated ginger
- 300 gm minced pork
- 1Combine stock, soy sauce, Shaoxing, ginger, onion, star anise, cinnamon and 275ml water in a large saucepan over high heat. Bring to the boil, reduce heat to low-medium and simmer until broth is fragrant (10 minutes). Strain (discard solids) and return to a clean saucepan over medium heat.
- 2For dumplings, combine ingredients (except pork) in a small food processor and process until finely chopped. Add pork, process to combine and season to taste. Roll into 26 walnut-sized balls, drop into the soup and simmer until cooked (2-3 minutes). Add wonton wrappers and cook until al dente (30 seconds).
- 3To serve, top soup with Asian greens, onion, coriander and fried shallots, and drizzle with chilli oil.