Wonton soup


Wonton soup

Preparing wonton:

For wonton wrapper:

  • Flour: 1 and 1/2cup
  • Corn flour: 1/2cup
  • Egg: 1(beaten)
  • Salt as needed
  • Water as needed
  • Extra corn flour for rolling

For filling:

  • Chicken keema: 1 cup
  • finely chopped onion : 1/4cup
  • black pepper powder: 1 tsp
  • soy sauce: 1tsp
  • oil : 1tbsp
  • egg : 1
  • coriander leaves: 1tbsp


In a bowl, mix flour, corn flour, salt and then add the beaten egg and mix well.
Add water as necessary to form a dough. Cover and let stand for 20 minutes.
Take out the dough into a lightly corn floured surface and make 6 balls. Roll out the balls until very thin, and cut into 4 inch squares.
Heat the pan; add oil and all other filling ingredients and cook for just 2 minutes.
Now Place 1 tsp chicken mixture in the middle of a wonton wrapper.
Moisten the edges with little water and gather up to make parcels, look like a triangle. Seal the edges of the wrapper and make a hat shape.
prepare all wontons and set aside.


Preparing soup:

  1. chicken stock: 5cup
  2. Olive Oil :2tbsp
  3. 3 cloves garlic, minced (about 1 tablespoons)
  4. Finely chopped ginger: 1tbsp
  1. Rice vinegar/white vinegar :2tbsp
  1. Soya sauce: 1tbsp
  2. Tomato sauce as taste
  3. freshly ground black pepper :1/2 tsp
  4. spring onion: 1/4cup chopped
Heat olive oil over medium heat in a large saucepan. Add garlic, ginger and cook, stirring, until softened and fragrant but not browned. Add chicken stock, vinegar, tomato sauce, soya sauce, black pepper and stir to combine. Season lightly with salt. Bring to a boil over high heat. Turn the heat down to low, cover the pan and simmer for 15 minutes.
Now add wonton one by one into the stock and increase the heat. Cook 4-5 minutes on medium flame and adjust salt, sauce and sugar.
Sprinkle spring onion and turn off the heat.
Serve hot.

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