KOMPAS.com – You can choose clear sauce or cloudy sauce to serve wonton soup style Chinese food This.
If you want clear soup, boil the dumplings separately from the soup. Instead, let the dumplings cook with the hot soup to get a cloudy sauce.
Check out the dumpling soup recipe for four servings from the book “Popular Chinese Cuisine” (2008) by the Demedia Kitchen Team published by Demedia Pustaka below.
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Material:
- 350 gr shrimp (chopped)
- 100 gr jicama (cut into small cubes)
- 100 gr chicken meat (chopped)
- 2 tbsp cornstarch or cornstarch
- 1 tbsp oyster sauce
- 1 1/2 tsp salt
- 24 dumpling skins
- Water for boiling dumplings
- 1 1/2 liters of chicken stock
- 3 red onions (finely sliced)
- 3 tbsp plain soy sauce
- 2 tsp sesame oil
- 1 tsp pepper powder
- 1 bunch spinach (take the leaves)
- 2 sprigs spring onions (finely sliced)
- Salt to taste
- 1/2 tsp flavoring (optional)
How to make wonton soup
1. Mix shrimp, jicama, chicken, cornstarch, oyster sauce and salt. Divide into 24.
2. Wrap each piece with a piece of wonton skin. Seal the edges with a little water. Put it in boiling water, then cook until it floats. Lift.
3. Bring the chicken stock to a boil with the shallots, soy sauce, sesame oil, pepper powder and seasoning. Add spinach leaves and spring onions.
4. Add salt, then let it sit for a moment. Remove, put the boiled dumplings into the soup. Serves four people.
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