Beef Wonton Soup With Asian Greens - cooking recipe

Ingredients

14 oz ground beef
1 can (8 oz) sliced water chestnuts, drained and chopped
2 tbsp finely chopped chives
1 clove garlic, crushed
2 1/2 tsp soy sauce
24 sheets (6-inch) round rice paper
3 None chicken bouillon cubes
2 None carrots, peeled and cut into matchsticks
1 piece (1/4-inch) ginger, peeled and cut into matchsticks
1 bunch baby choy sum or bok choy, coarsely chopped
2 None green onions, thinly sliced diagonally

Preparation

Line a baking pan with parchment paper. Combine ground beef, water chestnuts, chives, garlic and soy sauce in a glass bowl. Season.
For each wonton, soak 1 rice paper sheet in a bowl of warm water for 10 seconds or until just soft. Transfer to a clean work surface. Place 1 tbsp of meat mixture in center of rice paper. Gather rice paper over filling and pinch to enclose and form a pouch. Place on prepared pan. Repeat to make 24 wontons.
Place 8 cups water, crumbled bouillon cubes, carrot and ginger in a large saucepan. Bring to a boil on medium heat. Reduce heat to low.
Add wontons and choy sum; simmer gently for 2 mins or until wontons are just cooked. Using a slotted spoon, transfer wontons to serving bowls. Ladle hot stock mixture over wontons. Serve topped with onion.