Wonton Soup
Cantonese wonton soup: plump pork-and-shrimp dumplings in a clear, ginger-scallion chicken broth seasoned with white pepper.
MeatSeafood
⚠ Contains: Gluten, Soy, Shellfish, Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 300g ground pork
- 150g shrimp, chopped
- 1 tsp white pepper, 1 tbsp sesame oil
- 1 tbsp soy sauce, 1 tsp Shaoxing wine
- 30 wonton wrappers
- 6 cups chicken stock
- 1 thumb ginger, sliced, 2 scallions, whole
- Scallions, chopped, and sesame oil, to garnish
Steps
- Mix ground pork, shrimp, white pepper, sesame oil, soy sauce, and Shaoxing wine, stirring in one direction until sticky.
- Place a small spoonful of filling in the center of each wrapper, wet the edges, and fold into a pouch, pressing out any air pockets to seal tightly.
- Simmer chicken stock with ginger and whole scallions for 20-30 minutes to infuse; strain and season with salt and white pepper.
- Bring a separate pot of water to a boil, and cook the wontons in batches until they float and the wrapper is translucent, 3-5 minutes.
- Divide the wontons among bowls, and ladle the hot broth over.
- Garnish with chopped scallions and a drizzle of sesame oil.