Soft chicken, ginger and corn wontons in a aromatic broth. Serves 4
2 cups (300g) plain flour
good pinch salt
2 eggs, lightly beaten
2 tsp vegetable oil or rice bran oil
3 tbs hot water
½ cup extra plain flour for dusting
2 tbs vegetable oil
3 spring onions, finely chopped
4cm ginger, finely chopped
2 cloves garlic, chopped
250g chicken mince
1/3 cup creamed corn
2 tbs sweet chilli sauce
2 tbs kepcup manis
2 tsp toasted sesame seeds
2L good quality chicken stock or chicken consommé
3 tbs sherry
1 tbs soy sauce
3 spring onions chopped
3 chillies, thinly sliced
3 baby bok choy, trimmed and cut into long thin wedges
Attach the mixing bowl, flat beater and pouring shield to the stand mixer.
Place the flour, salt, eggs, oil and hot water into the mixing bowl. Turn mixer to speed 2 and mix until just combined. Remove flat beater and attach dough hook; knead for 8 minutes or until dough is silky smooth and soft. Cover dough, and rest in the refrigerator for at least
½ an hour.
With lightly floured hands, knead dough for about 30 seconds. Cut into slices about 2cm thick and keep wrapped in cling film until ready to use.
Attach pasta sheet roller to stand mixer. Take one slice of the dough and pat out to flatten, dusting with extra flour. Turn mixer to speed 4. Feed dough into rollers. Fold dough in half and feed through again.
Repeat this step twice more reducing the roller setting each time until it is the desired thickness (about setting 6). Regularly dust the dough and roller with extra flour if the dough becomes sticky.
Lay the thin sheet onto a lightly floured bench or pasta drying rack. Repeat rolling with the remaining dough.
Meanwhile, heat the oil in a frying pan. Cook the spring onions, ginger and garlic for 2 minutes over a low heat until fragrant.
Place the chicken mince, cooked spring onion mixture, creamed corn, sauces, salt and pepper into the mixing bowl. Using the flat beater, beat on speed 6 for 2 minutes or until well combined. Remove and refrigerate until needed.
Lay the dough sheets onto a lightly floured work surface. Cut each sheet into 4 or 5 small rectangular pieces.
Place about 2 tsp of filling into the centre of each piece of dough. Lightly moisten the edges with water. Pull up the edges and form a small wonton, pressing well in the centre to ensure it is airtight. Repeat with remaining wrappers and filling.
Cook the wontons in boiling water in batches of 5 or 6 for 3-4 minutes. Remove with a slotted spoon.
Simmer the chicken stock, sherry and soy sauce for 5 minutes. Add the bok choy. Place the wontons into large serving bowls and spoon over the broth.
- Ensure each wonton is airtight to prevent it unravelling during the cooking.