Wonton Soup With Vegetable

Ingredients:

For the wontons

300 g ground pork – or chicken, shrimp, beef

2 stalks scallions – finely chopped

1 teaspoon ginger – minced

1 tablespoon light soy sauce

1 teaspoon Shaoxing wine

¼ teaspoon salt

1 pinch ground white pepper – or ground Sichuan pepper, five-spice powder

3 tablespoon chicken broth – homemade or shop-bought (see note 1)

40 pieces wonton wrappers – homemade or shop-bought (see note 2)

For the soup

1 liter chicken broth – homemade or shop-bought (see note 1)

2 heads baby bok choy – or other leafy greens

Salt – to taste

Ground white pepper – to taste

Sesame oil – to taste

Scallions – finely chopped

Chili oil – optional

Instructions:

Mix the filling

Add ground pork, scallions, ginger, light soy sauce, Shaoxing wine, salt, white pepper and 3 tablespoons of chicken stock to a mixing bowl. Swirl constantly to combine until the meat fully absorbs the liquid and becomes a sticky paste.

Wrap the wontons

With your fingertip, wet the edge of a wonton wrapper with a little water. Place some pork filling in the middle. Fold the wrapper into a rectangle. Press to seal the edge. From the folded side, wet one corner then place the other corner on top. Press to seal (see video below).

Heat the broth

In a saucepan, heat the chicken broth to a boiling point. Set aside for later use.

Cook the wontons

While the broth is heated, bring plenty of water in a separate pot/wok to a full boil. Gently put in the wontons. Move them around with a spoon to avoid sticking. You may need to cook them in batches (see note 3).

When the wontons rise from the bottom and float on the surface, continue boiling for a further 1½ minutes or so. Put in bok choy and cook for another 20 seconds.

Assemble the dish

Add salt, ground white pepper and sesame oil to 4 serving bowls, then top up each one with the heated broth.

Fish out the wontons and bok choy and put them to the bowls. Garnish with scallions and chili oil (if using).

Make in advance

You may freeze uncooked wontons right after they’re assembled (Do not leave them on the counter for too long). Lay them in a single layer on a tray lined with parchment paper. Once completely frozen, transfer them to airtight bags or containers.

Cook frozen wontons: Do not defrost. Follow the same method above.

Notes:

1. Make chicken stock from scratch:

Put a whole chicken in a large pot filled with cold water. Bring it to a boil then skim off any impurity floating on the surface.

Add 2 stalks of scallions and a few slices of ginger. Leave to simmer over low heat for 40-50 minutes. Then take out the chicken, scallions and ginger.

2. This recipe makes about 40 wontons if the wrappers are small (about 9cm/3.5in). If using large ones (about 10.5cm/4.2in), you may make about 30 wontons.

3. Cook in batches: If you lay the wontons one beside another in a single layer, the area they cover shouldn’t be bigger than the cookware.

Nutrition Information:

Frequently Asked Questions:

Can I use other meats for the wonton filling?

Yes, you can use ground chicken, shrimp, or beef as alternatives to ground pork.

Are homemade wonton wrappers necessary?

No, you can use store-bought wonton wrappers for convenience.

Can I omit Shaoxing wine in the filling?

Yes, if you don’t have Shaoxing wine, you can skip it or substitute with a dry sherry.

Is there a vegetarian version of this soup?

Absolutely! You can make vegetarian wontons using tofu or mushrooms, and use vegetable broth for the soup.

How do I prevent wontons from sticking together during cooking?

Make sure to move them around gently in the boiling water, and avoid overcrowding the pot.

Can I freeze uncooked wontons for later use?

Yes, you can freeze uncooked wontons.

Lay them on a tray, freeze, then transfer to airtight containers.

How do I cook frozen wontons?

Do not defrost. Cook frozen wontons in boiling water, following the same method as fresh ones.

Can I customize the soup with other vegetables?

Certainly! Feel free to add vegetables like mushrooms, spinach, or bean sprouts to enhance the soup.

Is the chili oil necessary for garnish?

No, it’s optional. Customize the garnishes based on your preference.

Can I make the wontons and broth in advance?

Yes, you can prepare the wontons and broth separately in advance, then assemble and cook them when ready to serve.