How to Prepare Wonton Soup

Wonton soup with bok choy.
Copyright: dashu83

One of the great chinese soup dishes – wonton soup. Made with prawns or pork but other meat too because this is a soup with dumplings after all. We actually make it with both pork and prawn in the same mixture – a bit like a sesame toast filling. Just fantastic for a Winter’s night as well.

Ingredients:

For the Wontons:

  • 8 ounces medium shrimppeeled, deveined and diced
  • 2/3 lb. ground pork
  • 2 cloves garlicminced
  • 2 green salad onions or 4 spring onionsthinly sliced
  • 1 tablespoon oyster sauce
  • 1 tbsp.  soy sauce
  • 2 tsp. thinly sliced chives
  • 1 tsp. rice wine vinegar
  • 1 tsp. cornstarch
  • 1 tsp. freshly grated ginger
  • 1 clove garlic
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. toasted sesame oil
  • 1 pack square wonton wrappers
  • 1/4 cup water

For the Wonton Soup part:

  • 1 tablespoon sesame oil
  • 2 cloves garlicminced or smashed up
  • 4 cups chicken broth 
  • 1 thumb-sized piece peeled ginger – grated (about 1 Tbsp)
  • 4 ounces shitake mushrooms (optional)
  • 1 tbsp. soy sauce or reduced-sodium soy sauce
  • 1/4 tsp. toasted sesame oil
  • 2 baby bok choy – shredded
  • 2 tbsp. thinly sliced spring onions (scallions), for garnish
  • 1 Tbsp yellow miso paste (optional)

Preparation:

  1. In a large mixing bowl, mix all the ingredients with oil until fully incorporated. Not all the ingredients are needed – it is your choice but I love the full version. You may want to use just pork or prawn but we have tried a combination of both and there is something special about that. It is wonton after all!
  2. Wet the edges of wonton wrappers with water. Place half a tablespoon of filling in the center of the wonton wrapper.
  3. Fold a wonton wrap in half diagonally to create a half-moon or triangle, and seal the edges. 
  4. Fold the two identical corners in on each other and press again to seal. Repeat until all wonton wrappers are filled.
  5. For the Soup part: Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  6. Whisk in chicken broth, mushrooms and 2 cups water.
  7. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in shredded bok choy and onions. Stir in miso paste until well combined, about 1-2 minutes.
  8. Bring all soup ingredients to a boil. Simmer on low for 10 minutes, then remove ginger and garlic cloves and bring it back to a boil. Lower in wontons and cook for 6-10 minutes more. 
  9. Serve into bowls and garnish with sliced spring onions/scallions.
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