What we BIABers do while waiting for the mash to do its thing. :icon_cheers: SWMBO is half Chinese and being the chef of the family I have had to HTFU and get up to speed with cooking that the rellies approve of 
Preparation of Restaurant Quality Wonton Soup
A hearty meal in itself but often presented as an entree.
One slab of wonton wrappers from your local Asian grocer for less than $2. Don't need to be frozen, they are a pack of about 50 leaves of dough dressed with cornflour so they peel apart one after the other.
250 to 300g pork and veal mince - Woolies
Chop two shallotts, and something to give texture like half a grated zucchini, small tin of water chestnuts grated etc.
two tsps hoisin sauce
a shake of sesame oil
salt, pepper, some dried chives maybe
squish up with hands to a paste and set aside.
For each batch, peel off as many wrappers as you can arrange on your board
Put a little ball of mix in each corner, then using a pastry brush, water brush the 'far' sides of each strip in long strokes
Fold neatly and press down the edges into triangles. For an entree serve allow 6 per person, for a main allow 15 per person.
Several additional folds are traditional, I use the "crown hat" fold.
Set aside and repeat until the desired quantity. Being a 'pasta' variety they can just sit there on a big plate and even if they start to dry they will be reconstituted immediately on boiling.
Cooking
You will need two big pans. In the first bring about three litres of water to a boil. In the second make up a soup with some Campbells real chicken stock, size of the stock pack depending on size of servings. Soup can be very basic, I use a few shakes of sesame oil and a spoonful of grated ginger. . Boil wontons in batches of 10 in a good quantity of water in the first pan, the wontons will do cartwheels for a few minutes, then after 3 mins transfer to the soup pan which should be on a very low simmer.
Continue transferring till all the wontons are cooked.
Wonton soup with a side of steamed Lup Cheong (Chinese dried sweet pork sausage) The ultimate comfort food.
Preparation of Restaurant Quality Wonton Soup
A hearty meal in itself but often presented as an entree.
One slab of wonton wrappers from your local Asian grocer for less than $2. Don't need to be frozen, they are a pack of about 50 leaves of dough dressed with cornflour so they peel apart one after the other.
250 to 300g pork and veal mince - Woolies
Chop two shallotts, and something to give texture like half a grated zucchini, small tin of water chestnuts grated etc.
two tsps hoisin sauce
a shake of sesame oil
salt, pepper, some dried chives maybe
squish up with hands to a paste and set aside.
For each batch, peel off as many wrappers as you can arrange on your board
Put a little ball of mix in each corner, then using a pastry brush, water brush the 'far' sides of each strip in long strokes
Fold neatly and press down the edges into triangles. For an entree serve allow 6 per person, for a main allow 15 per person.
Several additional folds are traditional, I use the "crown hat" fold.
Set aside and repeat until the desired quantity. Being a 'pasta' variety they can just sit there on a big plate and even if they start to dry they will be reconstituted immediately on boiling.
Cooking
You will need two big pans. In the first bring about three litres of water to a boil. In the second make up a soup with some Campbells real chicken stock, size of the stock pack depending on size of servings. Soup can be very basic, I use a few shakes of sesame oil and a spoonful of grated ginger. . Boil wontons in batches of 10 in a good quantity of water in the first pan, the wontons will do cartwheels for a few minutes, then after 3 mins transfer to the soup pan which should be on a very low simmer.
Continue transferring till all the wontons are cooked.
Wonton soup with a side of steamed Lup Cheong (Chinese dried sweet pork sausage) The ultimate comfort food.
