Pork Wontons In Chilli Broth

12 Ingredients

Number of servings

1 pinch ground white pepper
2tablespoons sesame oil
270grams square wonton wrappers
1 cm piece ginger (finely grated)
1/2 bunch spring onion (half thinly sliced)
250grams Qukes baby cucumbers, cut into sticks crispy shallots and coriander leaves (to serve)
1teaspoons chicken stock powder
1 cup chicken stock
1/4 cup chilli oil
2tablespoons soy sauce
500grams pork mince
1 free range egg (lightly beaten)

Nutrition per serving

29% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Combine pork, soy, ginger, stock powder, sesame oil, egg and chopped onion in a medium bowl. Using clean hands, mix pork mixture in one direction for 2 minutes or until liquid is absorbed and pork is springy and slightly sticky. Season with a pinch of white pepper, then mix once more to combine.

Step 2 of 5

Place 2 tsp mixture in centre of 1 wrapper. Dip finger in water and wet edge of wrapper, then bring pointed ends together to make a triangle. Cross over 2 bottom ends of triangle, then use a a little more water to seal. Repeat process with remaining pork mixture and wrappers.

Step 3 of 5

Add chilli oil and stock to a small saucepan and bring to the boil over medium heat. Remove from heat and set aside.

Step 4 of 5

Bring a large pot of water to the boil, then reduce heat to low and simmer. Add wontons, in 2 batches, then cook for 6 minutes. Drain, then combine in a large bowl with chilli broth.

Step 5 of 5

Divide wontons among bowls. Top with baby cucumbers, shallots, coriander and sliced spring onion.