Laminated Wonton Soup

Note : Most Marigold breeds are edible. But check if you have allergies to pollen before using marigold. You can simple use different types of herbs instead of flowers. And additional tip to note, it is best to add the petals only instead of the stems because they tend to protrude out of the wraps and produce tears while boiling/frying.

For the Wontons:

1. Mix the flour with salt. Make a well in the middle and add hot water, 2 tbsp at a time. This is to ensure that the dough will not be too sticky.
2. Knead the dough into a smooth ball. As smooth as it can get after the first kneading
3. Let it rest for 20 minutes. Cover with a small bowl
4. Knead the dough again after 20 mins until it is smooth. And rest for another 10 mins.
5. After 10 mins, add corn flour to the dough and flatten it out. Corn starch/flour prevents sticking. It should be very thin, even thinner than 1 mm. This of course comes with multiple attempts and practice.
6. On one half of the flattened dough, add your flowers and leaves. on the other half, brush a small amount of water.
7. Place the water brushed part of the dough onto the flowered part of the dough. Press it down. Add some more corn starch on top and further flatten the dough until it reaches its original thinness. 
8. Once flattened, cut into squares [8cmX8cm – 10cmX10cm is ideal]

For the Wonton filling : 

1. Blend together all the aromatics and meat mentioned in the ingredients

Fill the wonton wraps in the middle. Brush two sides of the square wrap with water, and close the wrap diagonally. Take the Left and right arms of the wonton and join them as well.

Add the wontons in boiling water and boil until the wontons float to the top or about 5 mins. 

For the soup :

1. For the soup, I have kept most of the vegetable diced. You may add any shape you prefer in your soups.
2. In a heated pot, add oil. Then add ginger, white part of the green onion, and the chicken meat and bones.
3. Stir until the meat is brown and the onion is soft and translucent.
4. Add bell pepper, carrot, green chili and green onion. Stir for 2.5 mins
5. Add the rehydrated mushrooms and the water into the pot. Add water and let it come to a boil. 
6. Let it boil for 6 mins and add salt according to your taste. I added 1/4 tsp.

   Optional : You may add corn flour slurry if your like your soups a bit thick. I personally prefer clear and lighter soups. 

Enjoy, serve hot

With love,
Feashts