Literally translated, wonton means ‘swallowing a cloud’. The wonton floating in the soup is supposed to resemble the clouds. Every province in China boasts their own version of wontons with a variety of fillings from prawn to pork to cabbage to bok choy and makes their trademark by pleating the wonton into a particular shape to represent that province. However, all Chinese agree that when we feel under the weather they use food to heal the body. This soup is THE ultimate get well soon soup, especially if you have a sore throat and don’t feel 100 per cent. Why? Well the dumplings are boiled so they are easy to swallow for the throat and the clear broth is warming the organs and comforting the soul. Try it next time you don’t feel well.
Prep time 20 minutes
Cook time 15 minutes
For the Filling
100g minced pork
100g uncooked prawns peeled, de-veined and coarsely chopped into small pieces
1 teaspoon salt
1 teaspoon sugar
1 teaspoon sesame oil
1 tablespoons potato starch mixture
For the wonton pastry
200g plain flour
5 eggs (1 whole egg, 4 yolks)
1 teaspoon salt
20 wonton pastry skins (shop-bought are ok or make your own)
For the soup
600ml chicken stock
50g Chinese leaf, chopped in cubes
¼ teaspoon white pepper
1 teaspoon of salt
1 teaspoon of sugar
a drop of dark soy sauce
1 teaspoon finely chopped spring onions
To make the wonton pastry, put the flour, eggs, water and salt in a food processor and mix until it forms a dough consistency. Remove onto a lightly floured work surface and roll out as thinly as possible approximately 1mm thickness. Using a glass tumbler or cup (with approximately a 5cm diameter) cut out round skins and dust with flour to prevent sticking. Cover with a damp cloth or clingfilm until ready to use.
To make the filling, put the prawns and minced pork in a bowl and season with the salt, sugar, sesame oil and potato starch and water. Mix it together with your hands until the ingredients are combined into a sticky paste. You don’t want to use a machine to blend it as you want to retain some texture.
Place 1 teaspoon of the filling into the centre of the wonton skins. Using your index finger dampen one corner of the edge of the pastry and fold over into a triangle. You will be able to make about 14 wontons. The technique is to pleat the edges so they meet in the centre so you have a dumpling edge that is wavy.
In a saucepan of boiling water, poach the wontons for 5 minutes to cook them through. Drain the wontons and leave to rest in a soup bowl.
Bring the chicken stock to the boil. Add the chopped Chinese cabbage, salt, sugar, white pepper, soy sauce and remaining sesame oil to season. Cook for 5 minutes. Garnish with finely chopped spring onions.
Pour into the bowl with the cooked wontons. Slurp away and fill your tummy with goodness.
To book a table at Sweet Mandarin email firstname.lastname@example.org . Our opening times are Tuesday – Sunday 5-10pm.
Sweet Mandarin is a Chinese Restaurant in Manchester which serves delicious Chinese cuisine and exotic cocktails. We make our own sweet chilli sauce, bbq sauce, sweet & sour sauce which you can buy from Sainsbury’s, Tesco, Ocado, Booths, Wing Yip and Chi Yip. Sweet Mandarin Chinese Restaurant and Cookery Schoolcan cater for the gluten free, dairy free diners. We are a short 15 minute walk from the Manchester Arena. We are not based in Chinatown, but based in the trendy Northern Quarter near the Arndale Centre, Selfridges, Harvey Nichols, Debenhams and Primark. The nearest hotels to us are the Crowne Plaza, Holiday Inn Express, Premier Apartments, Blue Rainbow Aparthotels, Light Hotel and Hatters Hostel.