Soups
Wonton Soup
Ingredients
- - 200 g (7 oz) minced pork or shrimp
- - 1 tbsp Shaoxing wine
- - 1 tsp fresh ginger, minced
- - 1 tsp light soy sauce
- - 1/2 tsp sesame oil
- - 20 wonton wrappers
- - 1 litre (4 cups) chicken stock
- - 1 spring onion, sliced
- - A few leaves of bok choy, blanched
- - Salt and white pepper, to taste
Method
- Combine the minced pork, Shaoxing wine, ginger, soy sauce and sesame oil in a bowl and mix well.
- Place a small spoonful of filling in the centre of each wonton wrapper, dab the edges with water, and fold into a pouch shape, sealing well.
- Bring a pot of water to a boil and cook the wontons for 4-5 minutes until they float and the filling is cooked through; drain.
- Meanwhile, bring the chicken stock to a simmer, seasoning with salt and white pepper to taste.
- Divide the cooked wontons among bowls, ladle over the hot broth, and top with blanched bok choy and spring onion.
Introduction: Wonton soup features delicate meat-filled dumplings simmered in a clear, savoury broth, a Cantonese classic served in homes and noodle shops throughout China as a light, comforting meal at any time of day.
Cultural Background: Wonton soup features delicate meat-filled dumplings simmered in a clear, savoury broth, a Cantonese classic served in homes and noodle shops throughout China as a light, comforting meal at any time of day.
Tips: Do not overfill the wrappers, or they may burst during cooking. Cook the wontons separately in water first, then transfer to the broth to keep the soup clear.
Variations: Add a few drops of chilli oil for a spicier finish. Use a mix of pork and shrimp for a more textured filling.
Storage: Refrigerate cooked wontons and broth separately for up to 2 days.
Reheating: Reheat the broth on the stovetop and gently warm the wontons through in the simmering broth.
Nutrition: Approx. 210 kcal, 14g protein, 8g fat, 20g carbohydrate per serving.
FAQs
Q: What is the difference between wontons and xiaolongbao?
A: Wontons are boiled and served in broth with thinner, simpler wrappers, while xiaolongbao are steamed and contain a jellied broth that melts inside the dumpling itself.
Q: Can wontons be frozen?
A: Yes, freeze uncooked wontons on a tray before bagging; cook from frozen, adding 1-2 extra minutes.