200grams of mince (Pork/Turkey), or substitute with 150grams firm tofu/tempeh and 50grams shiitake, or other mushrooms for vegetarian option
4 spring onions, finely sliced
1 T ginger, grated
3 cloves of garlic, crushed
2 T tamari
1 tsp + 1 tsp sesame soil
20 wonton wrappers (Woolworths beside the 'fresh' pasta in the fridges, or asian supermarkets)
2 L homemade chicken stock
1/3 C shaoxing (chinese cooking wine)
2 C water
1 carrot, julienned
1/4 C wakame flakes (or other seaweed - see purchasing options below)
1 bok choy, roughly chopped
In a large mixing bowl add your mince, 2 of your sliced spring onions, 1 tsp of the grated ginger, 1 tsp crushed garlic and 1 T of the tamari - get your hands involved (wearing disposable gloves) and mix thoroughly until combined.
Remove your gloves and lay out your wonton wrappers on a large chopping board, prepare a small bowl of cold water beside the chopping board for dipping your fingers into.
Take 1 teaspoon at a time of the mixture and place it in the centre of the wonton wrapper,
Use your fingers and wet the edges of the wrapper, now bring the points of the square together so that you have created a triangular parcel, ensure the edges are stuck together, with no gaps.
Bring the chicken stock, shaoxing, water and remaining ginger, garlic, tamari and sesame oil the boil in a large pot and them drop down to a simmer for 5 minutes.
Now add your wontons, seaweed, carrot and bok choy and simmer for 10 minutes.
Serve in large soup bowls with the remaining sliced spring onions.
Seaweed purchasing options: