A classic Chinese soup, wonton soup features seasoned minced-meat parcels in thin wonton wrappers, cooked in a long-simmered chicken stock. The dumplings can be made ahead and frozen, then boiled straight from frozen when needed.
Put the bone-in chicken pieces in a pot with plenty of water. Simmer over low heat for 70 minutes with the lid slightly ajar, skimming occasionally.
Mix the ground beef with the grated ginger, soy sauce and finely chopped scallions.
Put a pinch of filling in the center of each wonton wrapper. Moisten the edges with egg, fold into a triangle and seal firmly.
Bring the strained chicken stock back to the boil and add the wontons. Once they float to the surface and have cooked for 4-5 minutes, serve.
Moisten the edges of the wonton wrappers with water before sealing them; otherwise, the parcels may open during cooking and spill their filling into the soup. Allergens: contains wheat (gluten) and eggs.
Wonton yufkası bulamadığım için yerine ince açılmış mantı yufkası kullandım, biraz daha kalın olduğu için haşlama süresini 2 dakika uzattım ama sonuç yine de çok başarılıydı.
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