Wonton Soup

云吞汤

Ingredients

WONTONS Wonton wrappers (30 pieces) Ground pork (200g) Raw shrimp (150g- peeled- deveined- finely chopped) Green onions (2- finely chopped) Ginger (1 tsp- grated) Soy sauce (1 tbsp) Sesame oil (1 tsp) Salt (1/2 tsp) White pepper (1/4 tsp) Sugar (1/2 tsp) SOUP Chicken broth (6 cups) Bok choy (2 heads- halved) Garlic (2 cloves- smashed) Ginger (3 slices) Green onions (1- for broth) Soy sauce (1 tbsp) Sesame oil (1 tsp for finishing)

Detail Steps and Procedure

Step 1 (Make Filling: Finely chop 150g shrimp until pasty. In bowl, combine shrimp, 200g ground pork, 2 chopped green onions, 1 tsp grated ginger, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, 1/4 tsp white pepper, 1/2 tsp sugar. Mix vigorously in one direction for 3 minutes until sticky and cohesive. Cover and refrigerate 15 minutes to firm. Step 2 (Wrap Wontons: Keep wrappers covered with damp cloth. Place 1 tsp filling in center. Wet edges with water. Fold into triangle, press out air, seal tightly. Bring two bottom corners together, moisten and press to seal (traditional shape). Ensure no filling touches edges to prevent breaking. Step 3 (Make Soup Base: In pot, combine 6 cups chicken broth, 3 ginger slices, 2 smashed garlic cloves, 1 green onion. Bring to simmer, cover, cook 20 minutes. Strain out solids. Season with 1 tbsp soy sauce. Keep at gentle simmer. Step 4 (Cook Wontons: Bring separate pot of water to rolling boil. Add wontons in batches (8-10 at a time). Stir gently to prevent sticking. When wontons float (about 4 minutes), cook additional 2 minutes. Remove with slotted spoon. Step 5 (Blanch Vegetables: In same boiling water, blanch bok choy halves for 2 minutes until bright green and tender-crisp. Drain. Step 6 (Assemble: Place 7-8 wontons in each bowl. Add bok choy halves. Ladle hot soup over. Drizzle each bowl with few drops sesame oil. Step 7 (Serve & Store: Serve immediately with chili oil on side. Uncooked wontons can be frozen on tray, then bagged for 3 months. Cook from frozen, adding 3 extra minutes. Cooked wontons become soggy if stored in soup; store separately in refrigerator for 1 day. Reheat gently in simmering broth.

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