Research Recipes:

The recipe I am designing for my recipe page is a wonton soup. Wonton soup
is a type of Chinese Dumpling, usually eaten in a boiled soup, and are quick
and easy to make. When needed to, wonton soup can be prepared in a
variety of different ways depending on different peoples taste.




















Images of different
wontons
Research Recipe 1: Pork Wonton Soup
Source: [Link]
8 cups Campbell's Real Stock Chicken
1cm piece ginger, peeled, thinly sliced
4 small iceberg lettuce leaves, halved
2 green onions, thinly sliced
Wontons
3 dried shiitake mushrooms
200g pork mince
1 green onion, finely chopped
4 water chestnuts, finely chopped
1 tablespoon soy sauce
1/2 teaspoon caster sugar
1 tablespoon cornflour
pinch of white pepper
24 wonton wrappers
Method
1. Make wontons: Place mushrooms in a small heatproof bowl. Cover with
boiling water. Stand for 15 minutes. Drain and squeeze excess liquid from
mushrooms. Trim and discard stems. Finely chop mushrooms.

2. Place mushrooms, pork, onion, water chestnuts, soy sauce, sugar and
cornflour in a bowl. Season with salt and white pepper. Mix until well
combined.

3. Place 1 wonton wrapper on a clean surface. Place 1 heaped teaspoon pork
mixture in centre. Brush edges with water. Fold wonton over to enclose filling
and form a triangle. Press edges together. Fold base corners of triangle up
and around filling. Press to join. Repeat using remaining wrappers and pork
mixture.

4. Bring stock and ginger to the boil in a large saucepan over high heat.
Meanwhile, bring a large saucepan of water to the boil over high heat.
Reduce heat to medium. Cook wontons in water, in batches, for 3 to 4
minutes or until pork is cooked through and wontons float. Remove to a bowl
using a slotted spoon. Cover to keep warm.

5. Just before serving add lettuce to boiling stock. Cook for 30 seconds or until
just wilted. Divide wontons between serving bowls. Ladle over stock and
lettuce. Sprinkle with onions and serve.
Research Recipe 2: Fragrant chicken wonton soup
Source: [Link]
2 litres salt-reduced chicken stock
1 tablespoon salt-reduced soy sauce
2cm piece fresh ginger, thinly sliced
2 garlic cloves, thinly sliced
1 cinnamon stick
1 star anise
1 bunch baby choy sum
1 green onion, thinly sliced diagonally
1/4 cup fresh coriander leaves
1/4 cup fresh mint leaves
Sambal oelek, to serve
Wontons:
250g chicken mince
2 garlic cloves, crushed
1 tablespoon salt-reduced soy sauce
2 green onions, finely chopped
24 wonton pastry wrappers
Method:

1. Make Chicken wontons: Using hands, combine mince, garlic, soy sauce and
onion in a bowl. Place 1 wrapper on a flat surface. Spoon 2 teaspoons mince
mixture on 1 half of wrapper. Brush edge with cold water. Fold wrapper over
diagonally to enclose filling and form a triangle. Press edges together to seal.
Brush corners with a little water. Bring 2 bottom corners together and press
to seal. Place dumpling on a baking tray lined with baking paper. Repeat with
remaining wrappers and mince mixture. Refrigerate.

2. Place stock, soy sauce, ginger, garlic, cinnamon and star anise in a large
saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to
low. Simmer for 10 minutes for flavours to develop. Remove from heat.
Strain. Discard ginger, garlic, cinnamon and star anise. Return stock to pan.

3. Meanwhile, separate choy sum leaves from stems. Chop stems into 3 pieces.
Roughly chop leaves

4. Add wontons and choy sum stems to stock mixture. Bring to the boil over
medium-high heat. Boil for 5 minutes. Add leaves. Cook for 2 minutes or until
leaves have wilted.

5. Ladle into bowls. Top with onion, coriander and mint. Serve with sambal
oelek.











































Research Recipe 3: Prawn Wonton with Spring Onion, Ginger and
Vinegar dressing
Source: [Link]
ginger-and-vinegar-dressing

2.5 tablespoons light soy sauce
2 tablespoons finely sliced Coriander roots and stems
2 tablespoons finely diced Ginger
2 tablespoons finely sliced spring onions scallions
2 tablespoons kecap manis
2 tablespoons malt vinegar
0.25 teaspoon Chilli Oil
Sesame Oil
Wonton
300 g x 9 uncooked Prawns shrimp
1 tablespoon roughly chopped coriander leaf
1 tablespoon finely sliced spring onion scallions
1.5 teaspoons finely diced Ginger
1 teaspoon shao hsing wine or dry sherry
1 teaspoon light soy sauce
1 teaspoon Oyster sauce
0.25 teaspoon white sugar
0.25 teaspoon Sesame Oil
16 fresh wonton wrappers about 7cm square
Method

1. Combine soy sauce, coriander, ginger, spring onions, kecap manis, vinegar
and both oils in a bowl and setaside.

2. For the wontons, peel and de-vein prawns, then dice prawn meat you
should have about 150 g (5 oz) diced prawn meat.

3. Combine prawn meat and remaining ingredients, except wonton wrappers, in
a bowl, cover and refrigerate for 30 minutes.

4. Next fill and shape the wontons.

5. Bring a large saucepan of water to the boil.

6. Drop wontons, in batches, into the water and cook for 2 minutes or until
wontons are just cooked through.
7. To test the wontons you will need to remove one using a slotted spoon and
cut it through with a sharp knife to see if the prawns are just cooked through.

8. Remove wontons with a slotted spoon and drain.

9. Repeat process with remaining wontons.

10. Arrange wontons on a platter and serve immediately drizzled with dressing.




























Comparison:
In this table I have compared the ingredients for the wontons. This is so I can see what
ingredients are commonly used
Recipe 1 Recipe 2 Recipe 3
250g chicken mince 250g chicken mince 300 g x 9 uncooked Prawns
shrimp
3 dried shiitake mushrooms

1 green onion, finely
chopped
2 green onions, finely
chopped
1 tablespoon finelsy sliced
spring onion scallions
4 water chestnuts, finely
chopped

1 tablespoon soy sauce 1 tablespoon salt-reduced
soy sauce
1 teaspoon light soy sauce
1/2 teaspoon caster sugar

0.25 teaspoon white sugar
1 tablespoon cornflour

pinch of white pepper

2 garlic cloves, crushed



1 tablespoon roughly
chopped coriander leaf


1.5 teaspoons finely diced
Ginger


1 teaspoon shao hsing wine
or dry sherry


0.25 teaspoon Sesame Oil

24 wonton wrappers 24 wonton pastry wrappers 16 fresh wonton wrappers
about 7cm square







Evaluation:
From this I have come to the following conclusions:
Recipe 3 uses a lot more ingredients in the Wontons, than Recipe 1 and 2.
The common ingredients are the green onions, the soya sauce and the wonton
wrappers.
Other ingredients include, water chestnuts, mushrooms, caster sugar, cornflour,
white pepper, garlic cloves crushed, chopped coriander leaf, finely diced Ginger,
shao hsing wine or dry sherry and sesame oil.
Some ingredients I wont be able to use are water chestnuts, as in my criteria for
success it is under for special requirements.


















My Recipe- Wontons
200g lean pork mince Pork mince cooks really well when it is boiled
and also go very well with the other
ingredients combined with it.
20 wonton wrapper The wontons wrappers come in a perfect
size, the perfect amount and are ones that
my family have used for ever.
tsp salt The salt gives the wontons a bit of flavour.
tsp pepper The pepper gives the wontons a bit of
flavour.
onion The onion gives the wontons a bit of flavour.
3 shallots-chopped The shallots give some colour to the dish and
when added to the wonton mixture they add
a lot of flavour.

Method:
When I cut the ingredients I will cut them finely and chop them well, so that when the
wontons are put in the wonton filling, there are not any lumps, that are ingredients that
werent chopped finely enough.