Ingredients
To serve
For the Wontons
For the Soup
Directions
- 1
Sauté the onion for 2-3 minutes and then add the mushrooms, garlic and ginger. Cook for 5-6 minutes or until the mushroom reduce in size. Add the corn and for for a further minute. Leave to cool for 5 minutes
- 2
In a blender, blend together the sautéed veggies along with the coriander (you may need to do this is two batched depending on your blender).
- 3
Place one of the lightly thawed wonton wrappers (best not to allow them to cool down too much, just enough so they can bend) in your hand (one pointed edge facing you) and scoop a teaspoon of mixture onto the bottom top corner. Roll up and wrap round on itself, closing with a dollop of water on the potted edge. Then close the dumpling where the filling ends and spiral up to meet each other. Close again with a dollop of water. Repeat with remaining wonton wrappers - make sure you place the finished wontons on a large platter so they don’t overlap too much.
- 4
Meanwhile, in a large pot, bring to the stock to a simmer and add in remaining ingredients. Set aside.
- 5
In another smaller pot, bring about a litre of water to a boil, drop about 5-6 of them into rolling water. Cook for 1-2 minutes or until they rise to the surface. Scoop out with a slotted spoon and place into the warm soup. Repeat with prepared dumplings.
- 6
To serve, scoop dumplings and broth into bowls and drizzle chilli oil over with other desired toppings.
