Wonton Soup

 

 

 

 

 

Ingredients

• 200 grams (7 ounces) ground lean pork
• 200 grams (7 ounces) peeled shrimp, each chopped into 3 to 4 pieces
• 1 tablespoon minced ginger
• 5 tablespoons green onion, finely chopped
• 1 tablespoon light soy sauce
• 2 tablespoons Shaoxing wine
• 1/2 teaspoon salt
• 2 tablespoons sesame oil
• 50 - 60 wonton wrappers
• for wonton soup
• 1 batch cilantro, chopped
• 4 tablespoons papery dried shrimp, or to taste
• 4 big pieces of dried seaweed (nori)
• 4-6 baby bok choy, quartered
• 2 teaspoons chicken bouillon
• 4 teaspoons light soy sauce or to taste
• 4 teaspoons sesame oil
• Green onion, chopped

Method

1. Add ground pork, shrimp, ginger, green onion, soy sauce, Shaoxing wine,

salt and sesame oil in a big bowl, mix well with a fork for about 3 minutes,

until everything combines well together and the mixture feels a bit sticky.

2. To make wontons, place a wonton wrapper in one hand, scoop wonton

filling with a spoon and place near the narrow side of wonton wrapper.

Fold the narrow side over the filling, then roll the filling all the way through

the other side of the wrapper. Bind both ends and press together to lock

the filling inside the wrapper. If you find the wrapper is silky and difficult to

stick together (esp. when using store-bought wrappers instead of freshly

made ones), brush a thin layer of wonton filling ( or egg white or water) on

the wonton wrapper, and it will easier to press the ends together. Make

one wonton at a time, and line up all the wontons on a big wooden cutting

board.

3. If you aren't going to boil the wontons immediately, use a wet and light

paper towel (or cheese cloth) to cover the wontons to avoid drying out.

4. If you aren't going to boil the wontons the same day, place them in an

airtight container with several layers of wet paper towels on the bottom.

This way, they can be stored in the fridge up to 2 days.

5. To prepare 1 serving of wonton soup base, add a big spoon of of cilantro,

1 tablespoon papery dried shrimps, a generous piece of dried seaweed,

1/4 teaspoon chicken bouillon and baby bok choy into a big bowl. Repeat

the process to prepare the rest of the soup base.

6. To boil the wontons, heat a big pot of water until boiling. Add 10 to 20

wontons at a time and boil on medium heat until wontons are floating on

the surface of water. Continue to boil until the wrapper is swollen, around

2 to 3 minutes for small wontons and 3 to 4 minutes for bigger ones. Take

1 wonton out by colander and split it by chopstick or fork. If the wonton is

cooked through, stop heat immediately. If not, continue to boil until cooked

through.

7. To make 1 serving of wonton soup, use a ladle to transfer wontons and

the hot soup into the big bowl with all the ingredients from step 3. Drizzle

1 teaspoon soy sauce and 1 teaspoon sesame oil into the bowl and give it

a gentle stir. The soup should be amber colored. Add extra soy sauce or

salt if the soup is not salty enough. Scatter green onion on top and serve

immediately.