Wontons

Name: Wontons
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 250g Ground Pork, 20% fat; 150g Shrimp, raw, peeled and finely chopped; 2 Spring Onions, finely chopped; 1 tbsp Ginger, fresh, finely grated; 1 tbsp Light Soy Sauce; 1 tbsp Shaoxing Wine; 1 tsp Toasted Sesame Oil; 1 Egg White; 1 tbsp Cornstarch; 1/2 tsp Fine Salt; 1/2 tsp Sugar; 1/2 tsp Ground White Pepper; 24 wrappers of Wonton Wrappers, square; 1 small bowl of Water, for sealing; 1.5 l Chicken Stock; 4 slices of Ginger, fresh; 2 Spring Onions, bruised; 4 heads of Baby Bok Choy, halved; or ~200 g; 1 tsp Light Soy Sauce, to season broth; 1/2 tsp Fine Salt, to taste; 1/4 tsp Ground White Pepper; 2 Spring Onions, finely sliced; 1 tsp Toasted Sesame Oil, a few drops per bowl

These hand-folded wontons are juicy little parcels of seasoned pork and shrimp tucked into tender wrappers, served in a fragrant broth with baby bok choy. Bright ginger and spring onion lift the savory filling, while a splash of sesame oil and soy give the soup a comforting, Asian pantry–flavored finish. They make a fast, elegant weeknight dinner or a warming starter for a dinner party.

These hand-folded wontons are juicy little parcels of seasoned pork and shrimp tucked into tender wrappers, served in a fragrant b... Show more

Traditional Chinese Recipe

Health Grade

A · Excellent

Rating

4.1

Time

45 min

Price

3,44 €

Calories

521 kcal

low calorie

healthy

nutritious

one pot

Method

Prep the fillings

Divide the spring onion into three piles: 2 finely chopped for the filling, 2 lightly bruised for the broth, and 2 thinly sliced for garnish. Peel and finely chop the shrimp if needed, finely grate the ginger for the filling, then slice the rest into 4 thin pieces for the broth. Rinse the baby bok choy, trim the bases, and halve each head lengthwise so it cooks evenly.

Mix the filling

In a large bowl, combine the ground pork, chopped shrimp, chopped spring onion, grated ginger, light soy sauce, Shaoxing wine, toasted sesame oil, egg white, cornstarch, fine salt, sugar, and ground white pepper. Mix with a spoon or your hands for about 2 minutes, until the filling turns sticky, evenly blended, and slightly bouncy when you lift it.

Fold the wontons

Lay out a wonton wrapper and keep the rest covered so they do not dry out. Keep a small bowl of water beside you, spoon about 1 teaspoon of filling into the centre, dab the edges with water, then fold the wrapper into a triangle and press out any air. Bring the two long corners together, pinch firmly to seal, and repeat until all 24 wrappers are used.

Cook in broth

Pour the chicken stock into a large pot with the ginger slices and bruised spring onion, then season with the light soy sauce, fine salt, and ground white pepper. Bring it to a gentle boil, lower to a simmer, and slide in the wontons carefully. Cook for 4 minutes, add the bok choy, and simmer for 2 minutes more, until the wontons float and the bok choy is bright green and tender-crisp.

Serve and finish

Ladle the wontons, broth, and bok choy into warm bowls. Finish with the finely sliced spring onion and a few drops of toasted sesame oil, then serve immediately.