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
Instructions:
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:
- chicken stock: 5cup
- Olive Oil :2tbsp
- 3 cloves garlic, minced (about 1 tablespoons)
- Finely chopped ginger: 1tbsp
- Rice vinegar/white vinegar :2tbsp
- Soya sauce: 1tbsp
- Tomato sauce as taste
- freshly ground black pepper :1/2 tsp
- spring onion: 1/4cup chopped