Wonton soup is a Chinese classic made by simmering thin-wrapped parcels of spiced minced meat in a long-cooked chicken broth. The parcels can be made ahead and frozen, ready to boil straight from the freezer when needed.
Put the bone-in chicken pieces in a pot with plenty of water and simmer over low heat, lid ajar, for 70 minutes, skimming off the foam occasionally.
Mix the ground beef with the grated ginger, soy sauce and finely sliced spring onion.
Place a small spoonful of filling in the centre of each wrapper, moisten the edges with egg and seal tightly into a triangle.
Bring the strained chicken broth back to a boil, drop in the wontons, and serve once they float to the surface and cook for 4-5 minutes.
Do not seal the wonton wrapper edges without moistening them with water first, or the parcels will burst open while boiling and spill the filling into the soup. Allergens: contains wheat (gluten) and egg.
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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