Directions

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  1. To make the wonton coverings, mix the flour, 1 tsp salt and 12 eggs together and roll the dough flat and thin. Use cornflour to prevent the dough from sticking to the surface. Cut out squares. This recipe should make 24 wonton coverings.
  2. For the filling, mince the chicken and prawns very finely. Season with 1 tsp aginomoto, 2 tsp salt, and 1 tsp white pepper.
  3. Beat eggs and mix into the chicken and prawn mixture.
  4. Fill into wonton coverings and roll into triangles. Set aside. (here are some how-to links for wrapping wontons: http://www.justonecookbook.com/how_to/how-to-wrap-a-wonton/ and http://www.thekitchn.com/how-to-fold-wonton-dumplings-224506)
  5. Cut all the vegetables into squares.
  6. In boiling water, add wontons and boil for a few minutes (roughly 3 minutes). Drain (do not throw away the water).
  7. Boil all the vegetables in the same water till half done. Remove and drain.
  8. Boil chicken stock. Add wontons and vegetables to it, stirring gently.
  9. Season with 4 tsp aginomoto, 5 tsp salt, and soya sauce. Cook for about 2-3 minutes.
  10. Add oil. Cook for another minute. Remove and serve.