Name: Chive wontons in Asian broth
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 150 gram firm silken tofu; 500 gram choy sum, trimmed; 2 tablespoon finely chopped fresh chives; 190 gram can water chestnuts, rinsed, drained, chopped finely; 2 fresh long red chillies, chopped finely; 30 wonton wrappers; 1 litre (4 cups) vegetable stock; 1 litre (4 cups) water; 10 centimetre stick fresh lemon grass (20g), chopped coarsely; 2 centimetre piece fresh ginger (10g), chopped coarsely; 1 clove garlic, quartered; 2 kaffir lime leaves; 1/4 cup (60ml) light soy sauce

Chive wontons in Asian broth

Chive wontons in Asian broth is surely the perfect example of Chinese comfort food. One taste of this soup, and you'll understand precisely why 'wonton' translates, quite literally, to 'swallowing a cloud'.

chive wontons with choy sum in asian broth

Serves 6

Prep

20M

Cook

20M

Total

40M

Ingredients

150 gram firm silken tofu

500 gram choy sum, trimmed

2 tablespoon finely chopped fresh chives

190 gram can water chestnuts, rinsed, drained, chopped finely

2 fresh long red chillies, chopped finely

30 wonton wrappers

1 litre (4 cups) vegetable stock

1 litre (4 cups) water

10 centimetre stick fresh lemon grass (20g), chopped coarsely

2 centimetre piece fresh ginger (10g), chopped coarsely

1 clove garlic, quartered

2 kaffir lime leaves

1/4 cup (60ml) light soy sauce

Method

1.Dry tofu with absorbent paper then chop coarsely. Stand tofu on several layers of absorbent paper, cover with more paper; stand for 20 minutes. Chop finely

2.Chop a quarter of the choy sum finely. Combine in medium bowl with tofu, chives, water chestnut and half the chilli

3.Centre level tablespoons of tofu mixture on a wrapper. Brush wrapper edges with water; gather edges above filling, pinching together to seal. Repeat process with remaining wrappers and filling

4.Combine stock, the water, lemon grass, ginger, garlic, lime leaves, sauce and remaining chilli in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Strain into large bowl; discard solids

5.Return broth to pan; bring to a boil; cook wontons, in two batches, about 4 minutes or until cooked through. Transfer wontons to individual serving bowls

6.Cook remaining choy sum in broth until just tender. Divide choy sum among bowls then ladle broth over choy sum and wontons

Choy sum is an Asian green related to bok choy. You could use either for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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