Wonton Soup

Prep time: 25 minutes

Cook time: 10 minutes

Total time: 35 minutes

Servings: 16 wontons (Serves 4)

Country of Origin

China (Guangdong / Cantonese Style)

Description

The ultimate comfort food. Plump, slippery wontons stuffed with a seasoned blend of ground pork and sweet, snappy shrimp float effortlessly in a crystalline, golden chicken broth that is subtly perfumed with toasted sesame oil and mild white pepper.

Presentation & How It's Eaten

Served in wide bowls with 4 to 5 wontons per person submerged in clear broth, finished with a scatter of fresh yellow chives or green scallions. It is eaten using a spoon to scoop up a wonton along with a generous sip of broth.

Ingredients

• 16 square wonton wrappers

• 4 cups clear, high-quality chicken broth

• 1 stalk scallion (finely chopped, for garnish)

The Wonton Filling:

• 100g (3.5 oz) ground pork

• 100g (3.5 oz) raw shrimp (peeled, deveined, and chopped into small chunks)

• 1 scallion (finely minced)

• 1/2 tsp fresh ginger (finely grated)

• 1 tsp light soy sauce

• 1/2 tsp pure toasted sesame oil

• 1/4 tsp salt

• 1/4 tsp ground white pepper

• 1/2 tsp cornstarch

The Broth Finish:

• 1/2 tsp pure toasted sesame oil

• 1/4 tsp ground white pepper

• Salt to taste

Step-by-Step Directions

1. Mix Filling: In a medium bowl, combine the ground pork, chopped shrimp chunks, minced scallion, grated ginger, light soy sauce, sesame oil, salt, white pepper, and cornstarch. Stir vigorously in one direction for 2 to 3 minutes until the mixture turns sticky and pastelike.

2. Wrap Wontons: Lay a wonton wrapper flat on your hand. Place 1 teaspoon of filling in the center. Wet two adjacent edges with water. Fold the wrapper over into a triangle (or rectangle), pressing out air. Dab water on the two bottom corners, draw them together beneath the filling, and pinch firmly to seal.

3. Simmer Broth: In a medium saucepan, bring the 4 cups of chicken broth to a simmer. Season with a pinch of salt, white pepper, and a drizzle of sesame oil. Keep it warm over low heat.

4. Boil Wontons Separately: Bring a separate, large pot of plain water to a rolling boil. Drop the wontons in carefully. Stir gently so they do not stick to the bottom.

5. Check Doneness: Once the wontons float to the surface, let them cook for an additional 2 to 3 minutes until the wrappers look wrinkled and translucent and the meat centers are thoroughly cooked through.

6. Assemble: Use a slotted spoon to lift the cooked wontons directly out of the boiling water and distribute them into serving bowls. Ladle the seasoned, piping-hot chicken broth over them, garnish with scallions, and serve.

Cooking Tips

• Boil in Separate Water: Never cook your wontons directly inside your soup broth. Wonton wrappers are coated in excess surface starch to keep them from sticking together; boiling them directly in your soup will leech that starch out, turning your beautiful, crystal-clear broth cloudy and thick.

Nutrition Facts

(Estimated per serving, 4 wontons with broth)

• Calories: ~160 kcal

• Total Fat: 5g

• Saturated Fat: 1.5g

• Cholesterol: 40mg

• Sodium: ~780mg

• Total Carbohydrates: 16g

• Dietary Fiber: 0.5g

• Sugars: 0.5g

• Protein: 11g