Wonton Soup
8 servings
180 minutes
Wonton soup is a Chinese variation of the familiar dumpling broth. The difference is in the details: the broth is pork, and the wonton mince contains shrimp, herbs, pork mince and a whole range of seasonings. The result is a very rich, filling and aromatic soup. It is easy to prepare, following our video instructions.
1
Prepare the necessary ingredients.
2
Place pork bones in cold water, bring to a boil, skim off the foam, add dried shrimp, green onion leaves, and 20 grams of sliced ginger. Simmer on low heat for 2-3 hours.
- Pork bones: 500 g
- Dried shrimp: 30 g
- Spring onion: 50 g
- Ginger: 30 g
3
Peel the shrimp and cut them into small pieces.
- Shrimp: 150 g
4
Chop ginger and 10 grams of green onion along with the white parts.
- Ginger: 30 g
- Spring onion: 50 g
5
Combine the chopped ingredients with the minced meat, add rice wine, a tablespoon of soy sauce, an egg, a teaspoon of salt, sugar, white pepper, and a teaspoon of sesame oil.
- Ground pork: 300 g
- Rice wine: 1 teaspoon
- Light soy sauce: 60 ml
- Chicken egg: 1 piece
- Salt: 1 teaspoon
- Sugar: 1 teaspoon
- Ground white pepper: to taste
- Sesame oil: 30 ml
6
Place a little filling on the wonton dough, about half a teaspoon, moisten the edges of the dough with water, join the edges while trying not to leave air inside, and pinch the corners like dumplings.
- Wonton wrappers: 300 g
7
Boil the wontons in salted boiling water for 3-4 minutes.
- Salt: 1 teaspoon
8
Strain the broth. In a serving bowl, pour half a teaspoon of sesame oil and a teaspoon of soy sauce. Add some sliced green onions.
- Sesame oil: 30 ml
- Light soy sauce: 60 ml
- Spring onion: 50 g
9
Pour in hot broth and add some cooked wontons.
- Pork bones: 500 g
- Wonton wrappers: 300 g
10
Submit.
