Korean Wonton Soup

For the wonton soup, knead a smooth dough from flour, warm water and a pinch of salt. Cover with a damp cloth and set aside.

Now chop garlic into small pieces. Boil glass noodles briefly according to instructions, strain and chop also. Chop the young onion into small pieces.

Heat the sesame oil in a wok or frying pan and fry the mince in it over not too low heat. Fry the chopped ingredients briefly and then season with salt and soy sauce.

Knead the tofu in a large bowl (preferably by hand). Add the fried ingredients and mix everything well. If there is any water, strain it.

Roll out the dough very thinly (1 mm) and cut into squares about 6 x 6 cm or cut out small circles. Place about 1 tsp of filling mixture in the center of each, moisten the edge with water, fold and press down. If desired, moisten the edges of the crescent-shaped dumplings with water again, pull them forward to the top and press them together in a visually decorative manner.

Bring the soup to a boil and let the dumplings simmer gently in it for about 5 minutes.

Shortly before serving, season the wonton soup with chili powder. If desired, garnish with finely chopped green onions or cilantro.

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