Description
Classic Wonton Soup
This authentic wonton soup brings the taste of tradition to your kitchen with its delicate flavors and hearty wontons.
Ingredients:
200g ground pork
100g shrimp (chopped)
1 tsp soy sauce
½ tsp white pepper
Wonton wrappers
4 cups chicken broth
Chopped bok choy and scallions
Preparation:
Mix pork, shrimp, soy sauce, and white pepper. Fill wonton wrappers.
Cook wontons in boiling chicken broth for 5 minutes.
Add bok choy and cook for 2 more minutes. Serve with scallions.
#TraditionalWontonBowl
Step-by-Step Guide
1. Prepare the Filling: In a medium bowl, thoroughly combine the 200g ground pork, 100g chopped shrimp, 1 tsp soy sauce, and ½ tsp white pepper. Mix until the mixture becomes slightly sticky and cohesive.
2. Fill the Wontons: Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of the filling into the center. Moisten the edges of the wrapper with water using your finger. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal. For the classic shape, bring the two bottom corners of the triangle together, moisten one tip, and press them together to seal.
3. Cook the Wontons: Bring the 4 cups of chicken broth to a gentle boil in a large pot. Carefully add the wontons one by one. Stir gently to prevent sticking. Let them cook for about 5 minutes, or until they float to the surface and the filling is cooked through.
4. Add Vegetables: Add the chopped bok choy to the simmering broth. Cook for an additional 2 minutes until the greens are just tender but still vibrant.
Serving Suggestions
Ladle the hot broth, wontons, and bok choy into deep bowls. Garnish generously with fresh chopped scallions. For extra flavor and texture, consider adding a drizzle of toasted sesame oil, a spoonful of chili crisp, or a dash of white pepper. Serve immediately with soy sauce or chili oil on the side for dipping.
How-to Summary
Mix pork and shrimp with seasonings for the filling. Fill and seal wonton wrappers. Gently boil the wontons in chicken broth for 5 minutes. Add bok choy and cook for 2 more minutes. Garnish with scallions and serve hot.
Frequently Asked Questions
Can I make the wontons ahead of time? Yes. Place uncooked, filled wontons on a parchment-lined baking sheet without touching and freeze solid. Once frozen, transfer to a bag. Cook directly from frozen, adding 1-2 minutes to the cooking time.
Can I use only pork or only shrimp? Absolutely. For all-pork, use 300g ground pork. For all-shrimp, use 300g finely chopped shrimp. Adjust seasoning to taste.
My wonton wrappers are drying out. What should I do? Keep unused wrappers under a damp kitchen towel while you work to prevent them from drying out and cracking.
How do I know when the wontons are fully cooked? The wontons are done when they float to the top of the broth and the wrapper becomes slightly translucent. You can also cut one open to ensure the meat is no longer pink.
What’s a good vegetarian substitute? Replace the meat with a mix of finely chopped mushrooms, shredded cabbage, and crumbled firm tofu. Season well with soy sauce and ginger.
Common Mistakes to Avoid
- Overfilling the Wrappers: Using too much filling will cause the wontons to burst during cooking. Stick to about 1 teaspoon per wrapper.
- Not Sealing Properly: Ensure edges are completely sealed with water to prevent filling from leaking into the broth.
- Vigorous Boiling: Cook wontons at a gentle simmer, not a rolling boil, to keep the delicate wrappers intact.
- Skipping the Bok Choy Blanch: If using tougher greens, briefly blanch them separately before adding to the soup to maintain a clear broth.
Conclusion
Mastering this Classic Wonton Soup is a rewarding culinary achievement that brings authentic, comforting flavors to your table. By following the detailed steps and tips, you can avoid common pitfalls and create a restaurant-quality dish at home. The process of folding wontons is a meditative practice that results in a deeply satisfying and delicious meal. Enjoy the taste of tradition in every steaming, flavorful bowl.
