Ingredients for 6-7 servings:
For chicken stock:
- 1kg chicken necks
- 2,5cm ginger
- 2 spring onions (scallions)
- 4 cloves garlic
- 2l water
For wonton dumplings:
- 175gr pork or chicken, minced
- 175gr shrimps, shelled, deveined and minced
- 150gr cabbage, finely chopped
- 3 spring onions (scallions), chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons sake or cooking rice wine
- 1 teaspoon sugar
- 1 teaspoon fresh ginger, grated
- 1 teaspoon garlic, grated
- 1 tablespoon corn starch or tapioca starch
- 1 pinch of white pepper powder or black pepper powder
- 1 package wonton wrappers
For the soup:
- 300-350gr Asian noodles (50gr per person), cooked
- 6-7 small pak choi (bok choy)
- First we will make the chicken stock. Soak the chicken necks in cold water for 30 minutes to remove blood. Bring water to the boil in a large pot. Add the chicken necks and cook them for just 20-30 seconds. Pour off water from the pot and rinse the necks thoroughly. If you don’t have the necks, you can use other parts of the chicken. In this case, remove the chicken skin before cooking, otherwise your stock will be too fat.
- Add 2 litres cold water to the pot with the chicken necks and bring to the boil. Skim off foam, and once the stock starts boiling, immediately turn the heat down to a simmer. After about 15 minutes, add sliced ginger, 2 spring onions, 4 crushed garlic cloves, salt and pepper to taste. Continue to simmer gently for about 1 hour, skimming as necessary, then pass the stock through a fine sieve. Set aside.
- Now we will prepare filling for the wonton dumplings. In a mixing bowl, combine 175gr of minced pork or chicken, 175gr of shelled, deveined and minced shrimps, 3 chopped spring onions, 150gr of finely chopped salted cabbage (don’t forget to squeeze excess liquid from the cabbage in 10-15 minutes after chopping), 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of sake (or cooking rice wine), 1 teaspoon of sugar, 1 teaspoon of grated fresh ginger, 1 teaspoon of grated garlic, 1 tablespoon of corn starch (or tapioca starch), and a pinch of white pepper powder (you can use black pepper powder instead). Mix the ingredients really well.
- To wrap a dumpling, put a wonton wrapper on your left hand and paint edges of the wrapper lightly with cold water. Put ½ teaspoon of the filling in the center. Fold the wrapper in half to form a triangle, and seal it tightly by pinching edges together with your fingers. Place the dumplings on baking paper.
- Finally we will prepare the soup. Cook the noodles in a separate pan, drain and set aside. Carefully add the wonton dumplings to the pan with the chicken stock and cook for 5-6 minutes. The dumplings are fully cooked in 3-4 minutes, but we keep them longer in the stock to fully transfer their flavour to the soup. Add soy sauce to taste.
- Put the cooked noodles and a half of the blanched pak choi in each serving bowl, add the wonton soup and garnish with sesame oil, soy sauce, spicy oil, sesame seeds, micro plants, green onion and cilantro. Enjoy!