Let’s begin by making our wontons. Add 2 teaspoons of cooking sake, 2 of soy sauce and a pinch of pepper to the meat and mix well by hand. Add the finely chopped leek then mix again.
Now it’s time to fold our wontons. Take one of the wonton wraps and place it so one point is facing you. Place approximately 1 teaspoon of the filling at the centre of the wrap and wet the edges of the point facing away from you with water. Fold the skin in half, making sure both edges meet, and press well to seal. Use your thumbs to keep the filling at the centre and roll up the wonton, so just the top point of the triangle peeks out from behind. At this stage your wonton should look like an uneven roll. Finally, close the wonton by bringing the two remaining ends together around the middle and overlapping them, like your wonton was giving someone a hug.Leave to one side, under a damp towel to prevent them from drying out.
If you’re adding extra vegetables to your soup, grab a knife to peel and chop them now. Also finely slice your garlic.
Grab a pan, add your 2 tablespoons of sesame oil and start cooking the garlic. Once the garlic has turned golden, add the extra vegetables if you are using them.
Now add 2 tablespoons of cooking sake to the mix before adding 1200ml of boiling water and one tablespoon of chicken soup stock. Stir while simmering and add 1 teaspoon of salt, 1 tablespoon of soy sauce and 1/2 tablespoon of sesame oil. Leave to cook until all ingredients are heated through, while stirring regularly.
In a separate pan bring water to boil and add a dash of sesame oil. Add the wontons one by one so they don’t stick together and let them simmer over a medium heat for about 2 minutes. Drain well and add to the soup stock.
- Keep a small bowl of water near you when you are folding the wontons. It is important to moisten the parts you fold together so it sticks well and creates a good seal.