Wonton Soup

Name: Wonton Soup
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 250g Ground Pork, fatty, about 20% fat; 150g Shrimp, raw, peeled and finely chopped; 2 tbsp Light Soy Sauce; 1 tbsp Shaoxing Wine; 1 tsp Sesame Oil; 1 tsp Sugar; 1/2 tsp Salt, fine; 1/2 tsp White Pepper; 1 tsp Ginger, fresh, finely grated; 2 tbsp Scallion, finely chopped; 1 Egg White; 1 tbsp Cornstarch; 27 wrappers of Wonton Wrappers, thin, square; 1.5 l Chicken Stock, clear, unsalted or low-salt; 3 slices of Ginger, fresh; 2 Scallions, white parts lightly crushed; 1 tbsp Light Soy Sauce, to taste; 1/2 tsp Salt, fine, to taste; 1/4 tsp White Pepper; 1 tsp Sesame Oil; 4 Baby Bok Choys, halved or leaves separated (blanched); 2 Scallions, finely sliced

This comforting wonton soup features tender pork-and-shrimp filled wontons floating in a fragrant ginger-scallion chicken broth, finished with crisp baby bok choy and a drizzle of sesame oil. Light, soothing, and full of umami, it’s a classic bowl-perfect for a brisk evening or whenever you crave something homey.

This comforting wonton soup features tender pork-and-shrimp filled wontons floating in a fragrant ginger-scallion chicken broth, f... Show more

Traditional Chinese Recipe

Health Grade

A- · Excellent

Rating

4.1

Time

50 min

Price

3,45 €

Calories

541 kcal

low calorie

healthy

nutritious

high protein

Method

Prep the ingredients

Finely chop the Shrimp into tiny pieces. Grate the Ginger until you have about 1 teaspoon for the filling, then slice 3 thin coins for the broth. Divide the Scallion into three piles: 2 tablespoons finely chopped for the filling, the white parts from 2 scallions lightly crushed for the broth, and 2 scallions finely sliced for garnish. Rinse the Baby Bok Choy, trim the base, and halve it lengthwise or separate the leaves.

Mix the filling

In a medium bowl, combine the Ground Pork, chopped shrimp, Light Soy Sauce, Shaoxing Wine, Sesame Oil, Sugar, Salt, White Pepper, grated ginger, chopped scallion, Egg White, and Cornstarch. Mix for about 2 minutes, stirring in the same direction, until the filling looks sticky, cohesive, and a little springy. It should hold together when you scoop it up, not slump into the bowl.

Fold the wontons

Set the Wonton Wrappers on a dry work surface and keep the stack covered with a damp towel so they do not dry out. Spoon about 1 teaspoon of filling into the center of each wrapper, moisten the edges with water, fold and pinch them shut, and press out any trapped air before sealing. Repeat until the filling is used up; you should end up with about 27 wontons.

Simmer the broth

In a large pot, combine the Chicken Stock, ginger slices, and lightly crushed scallion whites. Bring the pot to a gentle simmer over medium heat, then let it cook for 10 minutes so the broth turns fragrant. Stir in light soy sauce, salt, white pepper, and sesame oil, then keep the broth at a bare simmer.

Cook the wontons

Slip the wontons into the simmering broth gently, adding them in batches if the pot looks crowded. Cook for 3 minutes, then add the baby bok choy and simmer for 2 minutes more, until the wrappers look tender and the filling is cooked through. Taste the broth and adjust with a little more soy sauce or salt if needed.

Serve the soup

Ladle the soup into warm bowls, making sure each serving gets broth, wontons, and bok choy. Finish with the finely sliced scallion on top and serve immediately while the wrappers are silky and hot.