Wonton Soup
Silky pork and shrimp wontons floating in a light, aromatic ginger-scallion broth — Chinese comfort food at its purest.
Details
Ingredients
- Wonton Filling:
- 250g ground pork
- 100g raw shrimp, finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp Shaoxing wine
- 1 tsp fresh ginger, grated
- 2 green onions, finely chopped
- 1/4 tsp white pepper
- 40 wonton wrappers
- Broth:
- 6 cups chicken broth
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1-inch piece fresh ginger, sliced
- 2 green onions, for garnish
- Baby bok choy, halved (optional)
Instructions
- 1
Make filling: Combine ground pork, chopped shrimp, soy sauce, sesame oil, Shaoxing wine, ginger, green onions, and white pepper. Mix well in one direction until the mixture becomes slightly sticky.
- 2
Place 1 tsp of filling in the centre of each wonton wrapper. Moisten the edges with water, fold into a triangle, then bring the two bottom corners together and press to seal.
- 3
Make broth: Simmer chicken broth with ginger slices, soy sauce, and sesame oil for 5 minutes.
- 4
Drop wontons into the simmering broth and cook for 4-5 minutes until they float and the filling is cooked through. Add bok choy in the last 2 minutes if using.
- 5
Serve in bowls with broth, garnished with sliced green onions and a drizzle of sesame oil.
About This Recipe
Wonton soup is more than just a dish; it's a culinary embrace, a hallmark of Cantonese comfort food that has graced countless family tables and bustling dim sum parlors for centuries. What makes this particular rendition special is the harmonious balance achieved in its core components. The filling, a luscious blend of finely ground pork and exquisitely chopped shrimp, offers a textural interplay of yielding meatiness and a delightful, bouncy snap. The Shaoxing wine and grated ginger infuse this mixture with an authentic depth, far beyond simple savory. The delicate art of wonton wrapping transforms humble squares of dough into elegant parcels, often resembling a 'goldfish tail,' designed to cradle the succulent filling and provide a silky counterpoint to the rich broth. The broth itself, a light yet profoundly aromatic ginger-scallion base, serves as the perfect canvas, allowing the wontons to truly shine without overwhelming them. While simple in presentation, the careful preparation of each element is key to achieving this comforting classic, making it a truly rewarding endeavor for the home cook.
Tips & Tricks
- • To achieve a light yet springy wonton filling, ensure your shrimp is finely minced or even slightly mashed, then mix all filling ingredients in one direction until the mixture becomes cohesive and slightly sticky. This emulsifies the fat and proteins, preventing a crumbly texture.
- • For a delightful textural variation, consider adding a tablespoon of finely chopped water chestnuts or bamboo shoots to the wonton filling. This introduces a subtle crunch that contrasts beautifully with the soft pork and shrimp.
- • Uncooked wontons can be prepared in advance and frozen. Lay them in a single layer on a parchment-lined tray until solid, then transfer to a freezer bag. Cook directly from frozen in simmering broth, adding 2-3 minutes to the cooking time.
- • Serve your wonton soup with a side of blanched or stir-fried gai lan (Chinese broccoli) dressed with oyster sauce, or a drizzle of your favorite chili oil directly into the bowl for a gentle spicy kick that complements the delicate broth.
Nutrition Facts
Per serving (approximate)