Wonton Soup / Pangsit Rebus Kuah Kaldu Ayam

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It’s been raining almost everyday which makes the weather feels very nice lately. When it’s raining outside the house, the best thing to do is to cook hot soup. One of our favorite soup is of course……………none other then the very well known wonton soup, especially with homemade chicken broth from kampong chicken.

There are many options to make the filling but my favorite is always the mixture between pork and shrimps, but since we do not consuming red meat (at home) anymore, I usually use the mixture of fish, chicken, and shrimps as the filling for my wonton. This mixture can also be used as the filling for fried wonton. So, this is how I made my wonton soup:

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How to make chicken broth:

Ingredients:

  1. Chicken bones, feet, neck, and wings
  2. 3 L water
  3. 1/2 large onion. cut 4
  4. 1 large red onion, cut 4
  5. 3 garlic, crushed
  6. 1 thumb of ginger, cut into thin slices
  7. 5 spring onion
  8. 1/2 cup of cooking oil
  9. 10 garlic, minced
  10. 10 spring onion, minced

Method:

  1. Place ingredients no 1 to 7 in a slow cooker and cook in low heat for 5 to 6 hours
  2. Turn off the heat, let it cool enough then strain the broth and discard the bones, chicken neck, feet, wings, red onion, large onion, garlic, ginger, and spring onion
  3. Transfer the broth to a large pot
  4. Heat a pan with 1/2 cooking oil and add 10 minced garlic and spring onion. Stir fry until garlic turn to golden brown and crispy. Strain the oil and use it for cooking stir fry vegetables. Set aside garlic and spring onion
  5. Add fried garlic and spring onion to the chicken broth in the large pot and bring the broth to boil again in low heat

How to make dumpling / wonton filling:

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Ingredients:

  1. 200 gr tenggiri / batang fish
  2. 100 gr chicken fillet
  3. 100 gr shrimps, peel the skin and devein
  4. 2 eggs
  5. 2 tsp salt, or to taste
  6. 1 tbsp fish sauce
  7. 1 tbsp soy sauce
  8. 1 tsp sesame oil
  9. 2 garlic
  10. 1 tbsp fried shallots
  11. 2 carrots, grated
  12. 20 minced spring onion
  13. 50 wonton skins
  14. water in small bowl

Method:

  1. Place fish meat, chicken, shrimps, eggs, salt, fish sauce, soy sauce, sesame oil, and garlic in a food processor. Process until smooth and form a paste. Transfer to a bowl
  2. Add grated carrots, half portion of the minced spring onion, and fried shallots to the bowl. Mix well with other ingredients

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How to wrap:

  1. Place wonton skin (one by one) on a plateIMG_2859
  2. Place  1 tsp of filling in the center of the wrapper IMG_2860
  3. Dip your index finger into the sealing water and trace it on all the edges of the wonton skin (along the dotted black line)IMG_2861
  4. Fold the square into triangle  (the water will act as a glue and help stick all the edges togetherWrapping Wonton
  5. Again, dip your index finger into the sealing water and spread on the top left side and right side of the wrapper (the black circle below)IMG_2867
  6. Take the two corners together and then bring them together with one corner underneath the other. The edges should curl up and form a boat like shapeWrapping Wonton

Cooking and serving the wonton soup:

  1. In a medium bowl, add 1 L of water and bring to boil
  2. Drop to the boiling water one by one (cook in small batches, around 6 or 7 every time)
  3. Stir occasionally so the wontons will not stick to each other
  4. Continue to boil until the wontons are completely cooked  (look at the picture below) and float to the topIMG_3303
  5. Transfer the wontons out with a strainer into a serving bowl
  6. Add chicken broth / the soup and top with minced spring onion and fried shallotsIMG_3304
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