CHILLI WONTON SOUP 

INGREDIENTS

• 1 carrot  

• 1 1/2 liters ( 6 cups ) of water

• 2 sticks celery, chopped

• 2 small beef stock cubes, crumbled

• 1/2 teaspoon grated fresh ginger

• 3 green shallots, chopped 

PASTA  WONTONS

• 30g butter 1 onion, finely chopped

• 2 teaspoons plain flour

• 125g pork and veal mince

• 2 mushrooms, finely chopped

• 1 tablespoon tomato paste

• 1 teaspoon Worcestershire sauce

• 1/4 teaspoon chili powder

• 36 x 8cm square wonton wrappers 

CHILLI WONTON SOUP  METHOD:

Cut carrot into thin strips. Combine carrot, water, celery, stock cubes, ginger, and shallots in a pan, bring to boil, boil, uncovered, for 5 minutes.

Add wontons. cook 1 minute before serving. Wontons: Heat butter in a pan, add onion, and cook, stirring, until soft. Combine onion, flour, mince, mushrooms, paste, sauce, and chili in a bowl, and mix well. Place 1 heaped teaspoon of mixture on the center of each wonton wrapper.

Brush edges of wrappers lightly with water gather edges around filling, and piner together firmly. Add wontons to the pan of boiling water and boil, uncovered, until wontons float to Sur's face, simmer for 10 minutes; drain.

Makes 36.

Note: Wontons can be prepared a day ahead. The soup base can be made a day ahead. Storage: Covered, in the refrigerator.

Freeze: Uncooked wontons are suitable.

Microwave: Soup base suitable.

Also Read: LAMB SHANK AND CELERY SOUP WITH PASTA ELBOWS