Wonton Soup with Sprouts
Ingredients
- For the dough
- 250 grams Wheat starch
- hot water
- For the filling
- 150 grams chopped shrimp
- ½ tsp ginger (freshly grated)
- 1 tsp sesame oil
- salt
- 1 pinch sugar
- For the soup
- 2 Bok Choy
- 150 grams Oyster mushrooms
- 1 tsp Red Curry paste
- 2 Tbsps sesame oil
- 800 milliliters Vegetable broth
- 100 grams Sprout
- light soy sauce
- Rice vinegar
Preparation steps
Knead hot water into the wheat starch a little at a time until a smooth, pliable dough forms. Roll the dough out thin and cut out 10 cm (approximately 4 inch) circles.
Mix the shrimp, ginger, sesame oil, sugar and salt together well. Place a spoonful of the filling into the center of each circle. Fold in half and press the seam together with fingers, then crimp the edges with a fork.
For the soup, rinse the bok choy and cut in half lengthwise. Clean the mushrooms and chop into small pieces. Sauté the curry paste briefly in hot oil, add the bok choy and mushrooms, then deglaze the pan with the broth. Bring the soup to a boil and add the wontons. Simmer the soup for about 8 minutes. Add the sprouts just before removing from heat, and serve seasoned with soy sauce and rice vinegar.
