Name: Wonton Chinese soup
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Wontons; 1 barbecued duck, skin removed, flesh finely chopped (keep carcass for stock); 5 piece ginger, grated; 2 green onions, chopped; 1 tablespoon soy sauce; 4 dried shiitake mushrooms, soaked, drained, finely chopped; 1 teaspoon sesame oil, plus extra to serve; 24 wonton wrappers; 1 duck carcass (from wontons); 1 litre water; 1 litre chicken stock; 2 garlic cloves, sliced; 10 piece ginger, finely sliced; 3 coriander roots, scraped clean, bruised; 5 green onions, roughly chopped, plus extra, to garnish; 1 cup shredded chinese cabbage coriander leaves, to serve

Ingredients

Wontons

1 barbecued duck, skin removed, flesh finely chopped (keep carcass for stock)

5 piece ginger, grated

2 green onions, chopped

1 tablespoon soy sauce

4 dried shiitake mushrooms, soaked, drained, finely chopped

1 teaspoon sesame oil, plus extra to serve

24 wonton wrappers

1 duck carcass (from wontons)

1 litre water

1 litre chicken stock

2 garlic cloves, sliced

10 piece ginger, finely sliced

3 coriander roots, scraped clean, bruised

5 green onions, roughly chopped, plus extra, to garnish

1 cup shredded chinese cabbage coriander leaves, to serve

Method

1.In a stock pot, combine carcass, water, stock, garlic, ginger and coriander roots. Bring to boil. Reduce heat to medium, simmer for 5 minutes. Reduce heat to low and cook gently, uncovered, for 40 minutes. Stir in green onions. Simmer a further 20 minutes.

2.Make the wontons. Meanwhile, in a small bowl, combine all ingredients, mixing well. Brush edge of each wrapper with water. Place 1 level tablespoonful of filling in the middle of each wrapper. Bring the corners to the middle and press sides together to enclose mixture and seal. Place on an oven tray lined with baking paper and freeze until ready to use.

3.Strain stock and return to clean pot. Bring to the boil on high and cook frozen wontons in 3 batches for 2-3 minutes, until they float.

4.Divide wontons between serving bowls and ladle soup over. Serve topped with cabbage, coriander leaves and a drizzle of sesame oil.

Women's Weekly Food