- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 25 minutes
- Effort: medium
- 150 g cooked goose, shredded
- soy sauce, to taste
- 2 clove garlic, crushed
- fish sauce, (nam pla), to taste
- Thai red chillies, (to taste), finely sliced
- wonton wrappers
- eggs, beaten for egg wash
- 1.2 litres chicken stock
- 100 g celeriac
- 100 g shallots, sliced
- sesame oil
- 100 g cabbage, shredded
- mirin, (Japanese rice vinegar)
- fresh lime juice, freshly squeezed
- fresh coriander leaves, to garnish
Tips and Suggestions
Substitute cooked duck or chicken for the goose
1. In a bowl, mix together the shredded cooked goose with a little soy sauce, the garlic, fish sauce and chilli, to taste, mixing well.
2. Place a little of the goose mixture in the centre of a wonton wrapper. Fold the wrapper over the filling to form a parcel, using a little egg wash to seal the edges.
3. Repeat the process until all the wonton wrappers have been filled.
4. In a large pan, bring the stock to the boil with the celeriac and shallots.
5. Add the dumplings to the boiling stock and simmer for 5 minutes.
6. Meanwhile, heat a wok until hot and add in a dash of sesame oil.
7. Once the oil is very hot add in the cabbage and a dash of soy sauce and stir-fry for 2 minutes.
8.Place a splash of rice vinegar, a little red chilli, a dash of fish sauce and a dash of soy sauce in each of serving bowls.
9. Top each serving with a little stir-fried cabbage then ladle over the wonton soup, making sure that each serving contains some celeriac and shallots and 2-3 wontons. Serve at once.
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