Description
This wonton soup is pure comfort in a bowl, with a rich, aromatic broth loaded with tender pork and shrimp dumplings. It’s an absolute game-changer!
Ingredients
50–60 wonton wrappers
200 g ground pork
200 g raw shrimp chopped
1 tbsp grated ginger
2 green onions chopped
1 tbsp light soy sauce
2 tbsp Chinese cooking wine
1/2 tsp salt
2 tbsp toasted sesame oil
3 cups chicken broth
2 garlic cloves smashed
1– inch ginger slice
1 1/2 tbsp light soy sauce
2 tsp sugar
1 1/2 tbsp Chinese cooking wine
1/4 – 1/2 tsp sesame oil
Shredded green onions for serving
Bok choy or noodles optional
Instructions
1. Make the wonton filling: Place filling ingredients in a bowl. Use a potato masher to mash until fairly smooth – about 20 mashes. Don’t turn the prawn into a complete paste, small chunks are good.
2. Wrapping wontons: Lay wontons on work surface. Use 2 teaspoons to put the filling on the wontons. Work in batches. Brush 2 edges with water. Fold to seal, pressing out air. Brush water on one corner and bring corners together, pressing to seal. Place wrapped wontons into a container with a lid as you work.
3. Cooking/Freezing wontons: To cook, bring a pot of water to boil. Add wontons and cook 4 minutes until floating. Remove with slotted spoon to bowls. To freeze, freeze uncooked in containers. Cook from frozen 6-8 mins.
4. Make the broth: Place broth ingredients in a saucepan and simmer 5-10 mins to infuse flavors. Remove garlic and ginger before serving. Blanch veggies in broth if using.
5. Assemble: Add cooked noodles to bowls if using. Top with wontons and ladle over hot broth. Garnish with green onions.
Notes
Use wrappers quickly so they don’t dry.
Freeze in single layers to avoid sticking.