Wonton Soup with Sprouts

Ingredients

• 250 g wheat starch
• boiling water
• 150 g chopped shrimp
• 0.5 tsp fresh grated ginger
• 1 tsp Sesame oil
• Salt
• a pinch of sugar
• 2 baby pak choi
• 150 g oyster mushrooms
• 1 tsp red curry paste
• 2 tbsp sesame oil
• 800 ml vegetable broth
• 100 g sprouts
• light soy sauce
• rice vinegar

Instructions

1. 1.

   Make a smooth, silky dough from wheat starch and water (add small amounts while kneading). Roll thinly and cut out circles about 8–10 cm in diameter. Mix shrimp, ginger, sesame oil, sugar, and salt well. Place the filling in the center of each circle. Fold the dough circle over and alternately tuck the seam side into folds to create a zig‑zag seam.

2. 2.

   Wash, trim, and halve the pak choi lengthwise. Clean and cut the mushrooms into small pieces. Briefly sauté the curry paste in hot oil, then add pak choi and mushrooms and deglaze with broth. Bring to a boil and drop in the wontons. Simmer gently for about 8 minutes. Finally add the sprouts and season with soy sauce and a touch of rice vinegar before serving.