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Hong Kong Style Prawn and Pork Wonton Soup

Preparing: 2 hours
Cooking: 10-15 min
Ingredients
Method
For the wontons’ dough:
220 g pastry flour
110 ml warm water
A pinch of salt
Add flour to the bowl of the stand mixer equipped with the dough hookAdd warm waterSmooth and elastic doughSmooth and elastic dough
Add the flour, salt and water to a bowl of the stand mixer. Mix until a lumpy, thick dough form. Leave for 3 min and after this time, continue to knead until you get the smooth, elastic dough. Cover the dough with cling film or place in a plastic bag, allow to rest 1 hour.
Divide into 4 equal piecesCover the rest of the dough with the foil

Divide the dough into 4 equal pieces. Take one piece, cover the rest of the dough with the foil and set aside. Flour and pat flat the chosen piece.

Pass the dough through the kneading rollersThe best dough in the thin dough, 2 mm of thickness
Adjust the kneading rollers of the machine to the widest setting. Pass the dough through them, fold it in two, and pass again through the rollers.
Adjust the rollers to the next setting and pass it through the rollers. Repeat for every two settings from the widest down to around the narrowest until the strip is long and thin – ideally 2 mm.
Each square should be 3x3 inchesCover the squares with a damp towel
Place the strip on the floured worktop and cut off the squares, 3 x 3 inches (7 cm x 7 cm) each. Cover the strips with a damp towel to prevent the dough from drying.
If you don’t have the pasta machine, roll the dough thinly on the floured worktop and divide into equal squares. 
125 g raw prawns
125 g finely ground pork shoulder
Chop the prawnsAdd the prawns to the pork
Chop roughly the prawns and add to the ground pork shoulder
1 large spring onion
1 tbsp fresh ginger minced
1 tbsp light soy sauce
1 tbsp dry sherry
1 tsp sesame oil
2 tsp corn flour
Salt and pepper to taste
Add the spring onion and gingerAdd light soy sauceAdd sherryAdd sesame oilAdd corn flour and saltAdd white pepperStir to combine
Add the spring onion and ginger, then light soy sauce, sherry, sesame oil, corn flour, salt and pepper to taste. Stir to combine. The mixture will have a texture of the thick paste.
Place the filling in the centre of the squareFold in half to cover the fillingSeal the edgesPress carefully to remove the air inside around the fillingThe ready wontonThe recipe produces 48 wontons
Take one square and place one teaspoon of filling in the centre. Fold in half to create the rectangular shape and press to remove any air around the filling. Fold the sides inward so that they overlap. Pinch to close and seal. Continue with the filling and dough.
Transfer the wontons to the steaming bamboo basket Cooked wontons
Boil the water in a large pan. Place the wontons in the steaming basket (2cm from each other) and steam about 10-12 min. Check after 10 minutes if they are ready. The dough should be soft and the prawn inside pink.
350 ml clear chicken, beef, pork bullion, the best homemade or good quality store-bough
1 spring onion, sliced
Pour the bouillon in the soup bowlPlace 4-6 wontons
Allow 350 ml of the clear, good quality bullion per person. Pour the hot bullion in the soup bowl, add six wontons.
Add 1 tsp of sesame oilAdd the spring onion Add one teaspoon of sesame oil and sprinkle with the spring onion.

Prawn and Pork Wonton Soup Polly Eats LondonPrawn and Pork Wonton Soup Polly Eats LondonPrawn and Pork Wonton Soup Polly Eats London

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