← Nouns Cooking · Soup Pot

Ingredients

• 450 g Minced pork
• 150 g Prawns (shrimp), peeled and finely chopped
• 1 Onion, very finely chopped
• 1 Eggs
• ½ tsp Toasted sesame oil
• 1 tsp Salt
• ¼ tsp Black pepper
• 40 wonton (molo) wrappers
• 2 tbsp Vegetable oil
• 6 cloves Garlic, finely chopped
• 1 Onion, chopped
• 300 g Chicken breast
• 2 l chicken stock
• 2 tbsp Fish sauce
• 4 Spring onion, sliced

Method

1. Mix the pork, prawns, very finely chopped onion, egg, sesame oil, salt and pepper until sticky. Put a heaped teaspoon in the centre of each wrapper, wet the edges, fold into a triangle and press out the air. Keep them covered.
2. Heat the oil in a large pot over medium heat. Fry half the garlic for 2–3 min, until golden and crisp, then lift it out onto paper for the topping.
3. Fry the rest of the garlic and the onion in the same oil for 3 min, until soft. Add the chicken breast and stock and simmer for 15 min, until the chicken is cooked through (75°C/165°F). Lift it out and shred it.
4. Bring the broth to a gentle boil and drop in the dumplings a few at a time. Simmer for 8–10 min, until they float and the filling is cooked through.
5. Return the shredded chicken, season with fish sauce and pepper, and serve topped with spring onions and the crispy garlic.

Tips

• Freeze extra dumplings on a tray, then bag them; cook from frozen for 2–3 min longer.
• Contains shellfish, egg and wheat. Cool leftovers quickly, refrigerate within 2 hours and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

Panlasang Pinoy Foxy Folksy