Ingredients
For the wonton wrappers
- 300 g all-purpose flour
- 2 eggs
- 1 tsp salt
- 90 ml water
- Cornstarch to roll out
For the filling
- 500 g raw shrimp, peeled and deveined. It can also be langoustines or ground pork or chicken.
- 1 tbsp sesame oil
- Salt and pepper to taste
For the stock
- 3 chicken wings or chicken bones
- 120 g carrots chopped in medium pieces
- 120 g celery chopped in medium pieces
- 120 g leeks chopped in medium pieces
- 30 g ginger sliced, it doesn't need to be peeled
To serve
- 200 g bok choy
- Green part of a spring onion sliced
- Soy sauce to serve
Instructions
For the wonton wrappers
- Mix the flour with the salt in a bowl. You can use a fork or spatula.
- Form a hole at the centre of the flour and add the eggs and water.
- Mix from the inside, slowly incorporating the dry ingredients from the sides. When the spatula or fork doesn't help you anymore, use your hands to finish mixing.
- Knead the dough for 10 minutes or until it turns elastic. If you feel that the dough is too dry, dampen your hands and continue kneading. If you feel it's too sticky, dust flour on your surface. Just add a tiny bit of water or flour in each case, it makes a big difference.
- Let the dough rest, covered, for 1 hour. While it rests, you can make the stock.
- Work in sections to prevent the dough from drying out. I worked with about 1/6 of the dough at a time, approximately. Dust your surface with cornstarch and roll out the dough. Every once in a while, dust more cornstarch as needed. It's normal that the dough springs back when you roll it, it takes a bit of patience.
- Once it's 1mm thick, cut the dough in 10cm/4in squares. Stack them with plenty of cornstarch between them. Repeat the process until you have used up all of the dough.
- To bring together all the scraps of dough, dampen your hands and knead it until it comes together. Let it rest for one hour again before rolling it out. In the meantime, you can fill up the rest of the wrappers.
- You can freeze the dough at this point as rolled out squares for up to a month in an airtight container.
For the stock
- Place all the stock ingredients in a large pot. Bring it to a bowl over medium-high heat. When it breaks into a boil, reduce the heat to a minimum, put the lid on and reduce the heat to a minimum. Let it simmer for 2 hours.
- Pass the stock through a sieve and discard the veggies and chicken wings / bones.
For the filling
- With the side of a knife, crush the shrimp against a chopping board, this will destroy them slightly. Then run your knife a couple of times through them. We don't want to turn them into a purée, the bits are delicious! Alternatively, you can use a food processor, but again, don't turn them into a purée.
- Add the sesame oil, sat and pepper and mix.
Assembly
- Place about a tablespoon of the filling at the centre of a wonton wrapper. With a wet finger, dampen the edges and fold them over to form a triangle. Remove as much air as possible as press on the edges to seal the wontons.
- Fold the edges towards the centre and stick them to each other using a bit of water.
To serve
- Place the stock in a large pot and adjust the level of salt. Now, your salt level needs to be adjsuted depending on how much soy sauce you'll be adding later.
- Add the wontons and bok choy and let them cook over medium-low heat for about 15 minutes or until you notice that the wontons have gone soft, you can try one.
- Serve immediately with a bit of sliced spring onion greens and soy sauce to taste.
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