Wonton Soup
A comforting bowl of Chinese wonton soup with thin, silky wrappers filled with succulent pork and shrimp, served in a savory broth. Perfect for any meal, it's a cherished classic that warms both body and soul.
Ingredients
17 items- Ground pork 300g
- Shrimp 200g
- Fresh ginger 10g
- Scallions 20g
- Light soy sauce 2 tbsp
- Shaoxing wine 1 tbsp
- White pepper 1/2 tsp
- Salt 1 tsp
- Sugar 1/2 tsp
- Egg 1
- Sesame oil 1 tbsp
- Wonton wrappers 1 pack (about 50 pieces)
- Chicken stock 500ml
- Dried seaweed a small handful
- Egg (for egg ribbon) 1
- Chinkiang vinegar to taste
- Sesame oil (for soup) 1 tsp
Nutrition
Steps （8 steps）
Prepare the shrimp: Rinse shrimp and pat dry with paper towels. Using a cleaver, mash half of the shrimp into a paste with the side of the blade, and cut the remaining half into small chunks. Finely mince the ginger and slice the scallions, keeping them separate. Set aside.
Make the filling: In a large bowl, combine ground pork, shrimp paste, shrimp chunks, minced ginger, 10g of scallions, light soy sauce, Shaoxing wine, white pepper, 1/2 tsp salt, sugar, and egg. Stir vigorously in one direction with chopsticks or a fork, gradually adding 2 tbsp of water, for about 5 minutes until the mixture becomes sticky and forms a cohesive ball. Add 1 tbsp sesame oil and mix until incorporated. Cover and refrigerate for 15 minutes to firm up.
Prepare egg ribbons: Beat one egg and strain through a fine mesh. Heat a small nonstick skillet over low heat, lightly brush with oil. Pour in half of the egg and swirl to form a thin even layer. Cook until edges lift, then flip and cook for a few seconds. Repeat with remaining egg. Roll up each crepe and slice into thin strips. Set aside.
Assemble the wontons: Place one wonton wrapper in the palm of your hand. Using a chopstick or small spatula, place about 2 teaspoons (15g) of filling in the center. Fold the wrapper over to form a triangle, pressing firmly to seal the edges. Then bring the two bottom corners together, overlap them, and pinch tightly to create a classic wonton shape (like a nurse's cap). Place finished wontons on a tray dusted with cornstarch to prevent sticking.
All assembled: Cover the wontons with plastic wrap or a damp cloth to prevent drying. If not cooking immediately, you can freeze them solid on the tray then transfer to a freezer bag.
Prepare the broth: Pour chicken stock into a saucepan. Add remaining 1/2 tsp salt, a pinch of white pepper, and 1 tbsp light soy sauce if desired. Bring to a gentle simmer over medium heat, then reduce to lowest setting to keep warm. Meanwhile, prepare serving bowls by placing a portion of seaweed, egg ribbons, a few scallion slices, and a drizzle of sesame oil in each bowl.
Cook the wontons: Fill a large pot with water and bring to a rolling boil over high heat. Gently drop in the wontons, stirring immediately with a ladle to prevent sticking. Boil vigorously for about 3 minutes, until all wontons float to the surface. Continue cooking for another 1-2 minutes until the skins become translucent and the filling is cooked through. Remove with a slotted spoon, allowing excess water to drain.
Serve: Divide the cooked wontons among the prepared bowls. Ladle the hot broth over the wontons, garnish with remaining scallions and a few drops of Chinkiang vinegar and sesame oil if desired. Serve immediately.
Tips
For a clearer broth, skim any fat from the chicken stock. Do not overcook wontons; they should be tender not mushy. These wontons freeze well; cook directly from frozen, adding 1 minute extra. The seaweed and egg ribbons add essential texture and umami; don't skip them.
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