Pangsit Kuah / Wonton Soup

April 12, 2011

I should tell you that I can’t deny if someone asking me to repeat after she/he said Pangsit Kuah (wonton soup / dumpling soup) and my imaginations immediately stuffed with a bowl of lip-smacking soup. It content with super silky and tasty dumpling melt in the mouth and they would enough to swim in the beautiful chicken broth with the additional of slice spring onion on top as the crucial final flavour and it absolutely drive me crazy 

This is one of the various Indonesian food using dumpling and sometime it can be served in a separately small bowl to accompany mie ayam ( chicken noodles ) , and the menu would call mie ayam komplit which mean ( Indonesian style special chicken noodles)

I didn't do any special tweak to my pangsit kuah recipe, perhaps it the same recipe that you have at home. I purposely keep it  simple as possible as I want it remains the worth of characterize flavour inheritance of Chinese-Indonesian cuisine 

Pangsit Kuah
Wonton soup


½ from whole chicken breast, finely chopped
20 pieces peeled and deveined prawns , roughly chopped
1/5 teaspoon sesame oil
6 sprigs spring onions for the filling (finely chopped)
1 tbs corn starch1 tbs light soy sauce (kecap asin)
Wonton wrappers
Salt to taste
White pepper powder to taste

For the Chicken broth:

Chicken bone – I used 2 slaps of back bone chicken
2 tsp whole white peppercorn / crushed
2 cloves garlic / washed , skin intact / do not brushed
1 teaspoon chicken bouillon powder , optional/ prefer without msg
1 liter water


In the stockpot, bring the water to the boil, add all the ingredients for the chicken broth, skimmed off the scum from the surfaces until the stock is clear.
Continue to shimmer about 45 minutes.

Make the filling:

In a bowl place the shrimp and chicken, add the white pepper powder, sesame oil, chopped chives, corn starch and salt to taste, mix well all the fillings ingredients

Place a wonton wrapper on your palm or on the flat surface and add about a teaspoon of the filling in the center of the wrapper, wrap it by gather the ages to the center, press gently to secure, don’t worry about the shape, just make an abstract art for your pangsit wrapped.  

How to serve:

Heat the water in the pot, as soon a it boils, drops the pangsit into the water.
Stir gently so that the pangsit will not stick together, once the pangsit are floats removed from the boiling water

Using a strainer, transfers the pangsit to the servings bowl. Pour a ladleful of chicken broth over the serving bowl, garnish with the chopped spring onion and few drops of sesame oil, serve immediately.

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