First dish of the day was this delicious bowl of Wan Ton Soup, or Wan Tan as it’s spelt in the East. Wan Tons are basically dumplings which contain chopped prawn or pork or a mixture of both, served in a soup or fried. In Malaysia, Wan Ton Soup is a staple dish which can be found in most Chinese hawker stalls; usually this dish is served with thin strands of noodles forming a more substantial meal. However if like me, you’re on a diet, or simply prefer having a light meal, then this is the perfect alternative.
The filling for these wan tons/dumplings contained prawn, chives, spring onions, ginger, garlic, sesame oil, fish sauce and pepper. Simple ingredients which packs a punch! When de-shelling the prawns, always set the shells and head aside to be used to make a stock. This stock usually makes the soup, with a depth of flavour unobtainable otherwise.
These dumplings take about 30 seconds to cook in boiling water. A tell tale sign that the dumpling is cooked is when it floats to the surface. If using noodles and/or leafy green vegetables, blanch it in the same pot and remove when done. Assemble all components in individual bowls and pour the soup over.
Wan Ton Soup
Serves 3
Ingredients
Wan tons/Dumplings
3 cloves of garlic, finely chopped
1/2 inch ginger, finely chopped
2 tbsp chives, chopped
1/2 tsp sesame oil
1/2 chicken/pork/fish stock cube
1/4 tsp fish sauce
Pinch of salt
Generous dash of white pepper
1/2 tsp corn flour
Wantan/Dumpling wrappers
Soup
4 cups water
1 tsp sesame oil
A handful of prawn heads and shell
Salt and white pepper
Spring onions, chopped
Additionals
2 tbsp spring onion, chopped
Pak choi/ Spring greens
Red chilli, sliced
1 tbsp soy sauce
Method
- Rinse the prawns in cold water to ensure prawns remain firm. Pat dry with paper towel and chop into 3-4 pieces. Chop garlic, ginger and chives and add to the prawns.
- Season with sesame oil, fish sauce, salt, pepper, stock cube and corn flour and set aside for 1 hour.
- Start preparing the soup by bringing the soup ingredients to a boil. Leave to simmer for 1 hour. Strain and set aside in a separate pan. Heat as necessary.
- To assemble, place a teaspoon of filling in the middle of a wanton wrapper. Brush water on the sides of the wrapper and gather all edges into the middle encasing the filling, by forming a parcel. Set aside on a dry surface and continue filling the wrappers.
- Bring a pan of water to a rolling boil. Drop 4-5 wan tons into the water at a time and leave to boil for 30 seconds. A tell-tale sign that the won ton is ready is when it floats to the surface. Remove and add to the soup or place into bowls immediately.
- Blanch pak choi/spring greens in the same water and shock it with cold water to preserve the vegetable’s crunch and colour.
- To assemble, place cooked wan tons in a bowl together with the pak choi/spring greens and pour ladles of soup of it. Top it off with a sprinkling of spring onions.
- Best served with a side helping of sliced chillies soaked in soy sauce.
- Wan tons can be made and frozen for up to a month. Once filled, store in a container and freeze immediately.