Wonton Soup

I mentioned in an earlier post - Green Tea and Red Bean Cupcakes - that Benjamin and I had cooked a Japanese feast for some of his friends. This, of course, involved making a lot of gyoza (Japanese dumplings), but we couldn't find the round wrappers for them, only the square. We ended up having a lot of wonton wrappers left over, so I took them home, bought some more pork mince and made more dumplings, adding sesame oil, soy sauce and ginger to the mince. I cooked all the dumplings I could eat, then packed the rest into containers to put in the freezer.

The other night, I dug out the last container of six dumplings, but instead of cooking them "pot sticker" style (frying them in a little oil, then adding enough water to cover the base of the pan, putting the lid on and steaming them, before uncovering them and frying them until the base is crispy), I decided to make a soup with them.

 

Wonton Soup

Serves 1

Ingredients:

4-6 dumplings

1 cup (250ml) vegetable stock

1 small carrot, peeled, cut into matchsticks

3cm piece of ginger, peeled

several spring onions, sliced diagonally

dash of soy sauce

extra water

Method:
Place the stock, soy sauce and ginger in a saucepan and bring to the boil. Add dumplings, carrot and spring onions and simmer until dumplings are cooked through. Add extra water to dilute the soup if it is too strong. Remove ginger before serving.