Soup with Beef Wontons
- For the filling
- 1 cup ground Beef
- 1 tablespoon grated, fresh ginger
- 1 clove garlic cloves (finely chopped)
- 1 scallion (white part only, very finely chopped)
- 4 Water chestnut (very finely chopped)
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon five spice powder
- For the soup
- 1 ½ liters Beef stock (or chicken stock)
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon Rice vinegar
- 1 teaspoon sugar
- 4 Bok Choy (cut into wedges)
- 2 large, red chili peppers (finely sliced)
- 1 scallion (green part only, finely sliced)
- leaves mint
- leaves, fresh cilantro (cilantro)
The wontons may be frozen before being cooked. Shop-bought wonton wrappers may be used instead of making your own dough.
Mix the flour, salt, egg and water in a mixing bowl until you have a smooth dough. You may need to add a little more water but be careful the dough doesn't become too wet.
Turn the dough onto a floured board and knead for 10 minutes then place in a clean bowl, cover and leave to rest for 30 minutes.
Meanwhile, mix all the ingredients for the filling together in a bowl, stirring in one direction only. For the soup, place the stock, soy sauce, sesame oil, vinegar and sugar in a large bowl and bring to a boil. Simmer for 15 minutes then remove the pan from the heat.
To make the wontons, divide the dough into two and roll each piece on a floured board into a cylinder about 2.5cm / 1" diameter. Cut each cylinder into slices about 2.5cm / 1" thick and roll each piece of dough into a circle about 12cm / 5" diameter.
Place a small piece of the filling in the middle of the dough. Moisten the edges of the dough with a little water and bring them together to form a sealed parcel.
Bring a large pan of boiling water to the boil and cook the wontons in batches for 4-5 minutes or until they float to the surface. Remove with a slotted spoon and transfer to serving bowls.
Meanwhile, bring the soup to the boil once more and add the pak choi and chilli. Simmer for five minutes then pour over the wontons, scatter over the spring onion, mint and coriander and serve immediately.