Wonton Soup
🇨🇳 China · Cantonese
Ingredients
- 80 wonton wrappers
- 1/2 lb ground lean pork
- 1/2 lb peeled shrimp, chopped into small pieces
- 1 tablespoon minced ginger
- 2 green onions, finely chopped
- 1 tablespoon light soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1/2 teaspoon salt
- 2 tablespoons sesame oil
- 8 cups chicken stock
- 8 teaspoons light soy sauce
- 8 teaspoons minced ginger
- 4 teaspoons sesame oil
- Salt, to taste
- 8 cups hot broth from the wonton boiling water
- 8 tablespoons dried shrimp, or to taste
- 8 pieces dried seaweed for soup, prepared according to package instructions
- 4 teaspoons chicken bouillon
- 8 teaspoons light soy sauce, or to taste
- 8 teaspoons sesame oil
- 4 green onions, chopped
- 4 stalks baby bok choy, cut to bite-size (or 4 cups baby spinach)
- Cilantro, chopped, to taste (optional)
- Homemade chili oil, to taste (optional)
Steps
- In a large bowl, combine ground pork, chopped shrimp, minced ginger, green onions, soy sauce, Shaoxing wine, salt, and sesame oil. Mix well to make the filling.
- Place a small spoonful of filling in the center of each wonton wrapper. Wet the edges with water, fold, and seal into your preferred wonton shape.
- For the chicken soup base: heat chicken stock, then stir in soy sauce, minced ginger, sesame oil, and salt to taste.
- For the street vendor style soup base: in each serving bowl, combine hot broth from boiling the wontons with dried shrimp, prepared dried seaweed, chicken bouillon, soy sauce, and sesame oil.
- Bring a large pot of water to a boil. Add the wontons and cook until they float to the surface and the filling is cooked through, about 3-5 minutes.
- Add bok choy or spinach to the boiling water in the last minute of cooking to wilt.
- Divide the cooked wontons and vegetables among serving bowls with the prepared soup base.
- Garnish with chopped green onions, cilantro, and chili oil if desired. Serve hot.
- To cook frozen wontons: boil directly from frozen, without thawing, until they float and are cooked through, a few minutes longer than fresh.
Notes
Two soup base options are given: a simple chicken stock version, or a street-vendor style broth made using the wonton cooking water with dried shrimp and seaweed.
Source: omnivorescookbook.com