When we stumbled across the delicious “deadly dumplings” at Sydney’s Blak market, made by the lovely gals of Moregasmics, it was no great surprise that the dumpling-obsessed Raffles went back for seconds. Or that it required intervention for him to be talked out of a third bowlful of the steaming soup.
Packed with Warrigal greens, noodles and lemon myrtle infused chicken dumplings, they were well worthy of his devotion. And so much did Raffles obsess over the delicious dumplings with a bush tucker twist that he begged me to try my hand at making something similar. Though I’d never folded a wonton in my life, as his devoted personal slave, I got my origami on and did just that… though, if I’m being completely honest, my capitulation had far less to with parental devotion and more to do with a desire for the nagging to stop.
While the end result isn’t an exact match with the delicious “Deadly Dumplings” of Blak Markets fame, we love our fluffy pillows of fragrant goodness and they’ve been on high rotation at Casa Eats World ever since!
Chicken and Lemon Myrtle Wonton Noodle Soup
For the wontons;
250g chicken mince
2 garlic cloves, crushed
4 finely chopped lemon myrtle leaves.
1 tsp finely grated fresh ginger
1/2 tsp white pepper
1 tbs sesame oil
24 wonton wrappers
For the broth;
3 cups chicken stock
1 cup water
1 tsp finely sliced ginger
1 tbs soy sauce
250 gm fresh egg noodles
1 bunch of bok choy chopped
1. In a bowl mix together chicken mince, garlic cloves, lemon myrtle leaves, grated ginger, white pepper and sesame oil.
2. Place a wonton wrapper on a clean surface with one teaspoon of chicken mix in centre.
3. Brush edges with water and fold wonton over to enclose filling and form a rectangle.
4. Press edges together.
5. Lift top corners of rectangle up together and press to join (see image below)
6. Repeat using remaining wrappers and chicken mixture.
7. In large saucepan bring stock, water, soy sauce and ginger to the boil.
8. Reduce heat to medium and egg noodles and wontons, cooking for three to four minutes.
9. Add bok choy and cook for around half a minute until wilted.
10. Serve with a drizzle of chilli oil, to taste.