Light wonton soup, a popular Chinese dish

By Mary Winata

JAKARTA (JP): Wonton Soup is one of the most popular dishes at Chinese restaurants. This delicious soup is usually served alone or as a side dish with chicken noodles. The Jakarta Post contributor Mary Winata takes you through the preparation of the soup, so you can enjoy this treat at home.

Wonton Soup * 50 wonton wrappers * 100 g vegetable caisim * 1 tbsp cooking oil

Spices for the filling: * 100 g minced chicken/pork * 100 g minced prawn * A pinch of salt, white pepper and sugar * 1 tbsp soy sauce * 1 tsp sesame oil * 1 tbsp corn flour * 1 tbsp ginger juice * 1 egg white * 4 Chinese mushrooms, soaked, shredded

Spices for the soup: * 1 liter chicken stock * 2 tbsp soy sauce * A pinch of salt and white pepper * 2 tbsp shredded green onion * 1/2 tsp tong cai * 4 tbsp garlic oil (made by stir frying 1 tbsp crushed garlic in 4 tbsp corn oil until fragrant, then sieving)

(Makes 6 servings) 1. In a bowl, combine meat and all filling ingredients, mix well and set aside. 2. Put 1 tsp of mixed filling on a wonton wrapper, gently fold wrapper and brush the edge with water to secure it. 3. In a cooking pan, pour in 4 cups of water and cook until it simmers, add wonton, cook for 3 minutes, add another 150 ml water and cook until it simmers again. Remove wonton and arrange them in a bowl. 4. In another pan, pour in chicken stock and cook it until simmers. Add in soy sauce, salt and white pepper, mix well. Put in green onion, tong cai and garlic oil. 5. Separately, heat 2 cups of water and cooking oil until it simmers. Add in caisim and cook for 1 minute. Remove the caisim from water. 6. To serve: Place some wonton and caisim in a serving bowl and pour in the soup. Serve hot.

The writer is the author of Chinese cookbooks. This recipe, originally titled Pangsit Kuah, can be found in her book Sajian Serba Mi, published by PT Gramedia Pustaka Utama, Jakarta.