May 2023 Tide Chart

Method

1. To make the wontons, place all ingredients in a large mixing bowl. Use clean hands to combine the mixture thoroughly and break up the pork mince.

2. Separate wonton wrappers and lay a few on a chopping board. Spoon a tablespoon of the mixture into the centre of the wrapper. Using a pastry brush, dip it into the water and brush the 4 edges of each wonton wrapper (don’t make it too wet, just a light brush to help seal the edges).

3. Fold the wonton wrapper in half diagonally and press the edges together. The wonton should be in a triangle shape. Repeat with remaining mixture. As you’re making them, place the wontons on a plate and cover with a tea towel so they don’t dry out.

Wonderful Wonton Soup

Words

Wonton soup is always appealing, especially at any sign of cold weather. Hot, flavoursome broth and silky pork wontons with all the aromatic condiments is just so satisfying. They are very simple to make and have much more flavour than the pre-packaged ones from the supermarket freezer. A little chopping and mixing - and an efficient production line - will have you serving up these bowls of goodness in no time.

Ingredients (serves 4)

Wontons

500 gm pork mince

2 spring onion, chopped

1 tbs finely grated ginger

1 tsp sesame oil

2 tbs soy sauce

24 wonton wrappers

½ cup water, for brushing the wonton wrappers

Broth

1 clove garlic, finely chopped

1 tbs fresh ginger, finely grated

1 spring onion, cut into 3 pieces

2 litres chicken bone broth (or chicken stock)

1 tsp sesame oil

2 tbs soy sauce

1½ bunches choy sum, end removed, chop stems and leaves into large pieces

To serve

1 small bunch of fresh coriander leaves, picked

1-2 spring onion, finely chopped

Sriracha chilli sauce

Drizzle of soy sauce

4. For the broth, heat a large pot on medium heat and add the chicken bone broth. To that, add the garlic, ginger, spring onion, sesame oil and soy sauce and bring to the boil.

5. Add the choy sum, followed by half of the wontons, and cook for 4-5 minutes. Remove the wontons with a serving spoon and drain onto a tea towel. Cook the remaining wontons and remove.

6. Transfer the wontons to serving bowls, ladle over the hot broth and choy sum and add the fresh coriander and spring onion. Serve with sriracha chilli and soy sauce.

Dana Sims is a Sydneybased food and prop stylist who has grown up in the Eastern Suburbs and loves to create delicious food for entertaining and family. She is inspired by the fresh produce we have access to in Sydney. For ideas, recipes and styling inspiration, check out her Instagram, @stone_and_twine.