清汤抄手
Clear Soup Wontons (清汤抄手) is a classic Sichuan snack with thin-skinned dumplings in a savory yet delicate broth.
Ingredients
12 items- Pork mince 200 g
- Wonton wrappers 30 sheets
- Ginger 5 g
- Scallions 10 g
- Salt 3 g
- Light soy sauce 15 ml
- White pepper 2 g
- Sesame oil 5 ml
- Chicken broth 500 ml
- Dried seaweed to taste
- Dried shrimp to taste
- Cilantro to taste
Nutrition
Steps （10 steps）
Place 200 g pork mince in a bowl; add 5 g minced ginger and 10 g chopped scallions.
Add 3 g salt, 15 ml light soy sauce, 1 g white pepper. Stir in one direction for 2 mins until sticky.
Cover the filling with plastic wrap; refrigerate for 15 mins to firm up.
Take 30 wonton wrappers; place about 10 g filling on each. Fold into a triangle, pressing edges to seal.
Bring the two pointed corners together, pinch to form a wonton shape. Repeat for all.
In a large bowl, add torn seaweed, dried shrimp, scallions, 1 g salt, and a pinch of white pepper for the broth base.
Pour 500 ml chicken broth into a pot; bring to a boil over high heat, then reduce to low to keep warm.
In a separate pot, bring plenty of water to a boil. Add wontons and gently stir with a ladle to prevent sticking.
When the water boils again, add half a bowl of cold water; repeat once. Simmer until wontons float and become translucent.
Ladle the hot broth into the prepared bowl. Add the cooked wontons and garnish with cilantro. Serve immediately.
Tips
Chilling the filling makes wrapping easier. Adding cold water during cooking gives the wrappers a chewy texture. Chicken broth brings the best flavor.
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