Recipe: Chicken Wonton Soup

I recently mentioned about the Prep-Yr2's making Chicken Wonton Soup, thanks to my recipe and promised that I would post it here for you.  I'm finally making good on that promise.  Whenever we have this, I have the kids sitting on the other side of the bench doing all the wonton folding.  Partly because they love to be involved.  And partly because if they waited for me to fold them all dinner would take much longer to reach the table.  If I have some stashed away, I serve this with freshly made prawn crackers.  Because I avoid wheat as much as I can, I usually just use one packet of wonton wrappers and make little balls without wrappers and pop them in a separate saucepan of stock for me.

Chicken Wonton Soup

500g chicken mince

2 spring onions, finely sliced

1 tin water chestnuts, finely chopped

1 egg

1-2 tablespoons soy sauce

1-2 teaspoons sesame oil

1-2 tablespoons cornflour

2 packets square wonton skins

2 litres of chicken stock (or water with stock powder)

1. Combine the chicken, spring onions, water chestnuts, egg, soy sauce, sesame oil and cornflour in a bowl and mix well.
2. Lay out the wonton skins on the bench in an orderly fashion.  Place a teaspoonful of meat mixture in the centre of each skin.
3. Run a wet finger along two sides of the wonton skin (in an L shape) and fold into a triangle, pressing the edges to seal well.  Take the two corners of the folded edge and bring them out away from the centre of the skin and press the corners together.  This should make a little boat shape.  Place the prepared wontons on a plate. 
4. Bring the chicken stock (or water and stock powder) to the boil and drop the wontons into the stock.  Bring the stock back to the boil and turn the heat down so that the soup is simmering.  Simmer for about 10 minutes, or until the wontons look a bit ‘pruney’ and the edges of the wontons look cooked.

If you want to see pictures of how I fold my wontons, you can go here and scroll down to style 3:  samosa with a twist.