Wonton is a popular Hong Kong street food and my favourite type of dumpling. The skin of Wonton is very thin which means you can get a richer flavour and texture. You can easily get wonton skin in Chinese supermarkets. It is usually eaten with soup, vegetables and sometimes noodles. As this takes some effort to make, I usually make a large batch and frozen it for lunches later. The fillings of wontons varies. The meat and prawns filling is most to my liking. The golden ratio of meat and prawns is 1:1. You may add mushrooms, vegetables, basically anything you like in the filling. I hope to post other dumplings recipe with different fillings later, so watch this space!
Mix the beef mince with salt and mix it clockwise until it is sticky.
Add in soy sauce, corn flour, sesame oil and white pepper powder and mix well.
Remove the vein of the prawns. I am using frozen prawns of which the shell and veins have already been removed. Cut them into small pieces. If you are using small sized prawns, you may not need to cut it into pieces
Add the prawns, white pepper powder, sesame oil, sugar, grated ginger in the beef mince and mix well.
Add 1 chopped spring onion and coriander in the meat mixture. Mix well.
Use the wonton skin to wrap it. Use a finger to put some water on the edge of wonton skin and seal the wonton.
Add the Pak Choi into the boiled stock and cook for 2-3 minutes. Turn off heat, add a pinch of chopped spring onion.
In a separate bowl, boil the water. After the water is boiled, add the wontons and a cup of cold water. Boil for 2-3 minutes.
Add some soup, Pak Choi and wonton in the bowl. Serve hot.