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Spicy Wonton Soup

I adapted this recipe from a friend's cookbook. I don't know the author as it was emailed to me. There was double the chilli in the original as well as chilli paste. I removed garlic chives as well. This version still has plenty of spice and heat but you won't have to open all the windows in your house to cool down while you eat it.
1 fave
Nutrition per serving    (USDA % daily values)
CAL
438
FAT
73%
CHOL
48%
SOD
63%
Uploaded by: Jimmy Roberts

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Ingredients for 6 servings

Dumplings:

500 g pork mince

1 x egg

½ bunch spring onions

½ bunch coriander

20 mls sesame oil

3 x Tbsp oyster sauce

4-5 x cloves garlic crushed

1.5 x large red chillies sliced

1 x Tbsp Five Spice

1 x Tbsp ginger grated

2 x packets wonton wrappers (40 per pack)

Broth:

3 x Tbsp Soy sauce

1.5 x red chillies

1 x Tbsp brown sugar

½ bunch coriander (including stems) – save some leaves for serving

1/2 cup Chinese rice wine (Mirren or Shao Shun)

1-2 bunches bok choy or choy sum roughly chopped

2 litres chicken stock

Preparation

1.

Mix dumpling ingredients together in a large mixing bowl.

2.

Spoon teaspoon-sized balls of the mixture onto wonton wrappers and wrap.

3.

Mix broth ingredients, except bok choy or choy sum, in large pot and bring to gentle simmer.

4.

Poach dumplings in broth 3-4 mins until they float to the top. You may need to do this in batches depending on how big your pot is.

5.

Add bok choy or choy sum at last minute. Spoon into bowls and top with extra coriander leaves.

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