Wonton Soup

Sunday rainy day is the perfect weather for a nice Wonton soup. Wonton soup is typically eaten for breakfast in China, pairing with steamed dumplings and Youtiao (fried dough). It’s simple and light, also good dish for whoever is under the weather.DSC03000.JPG

Total Time: 1 hour

Serving: 4


INGREDIENTS

200 g               Minced Pork (or mixed with minced beef)

200 g               Minced Shrimp

2 tbsp              Shaoxing wine

2 tbsp              Light soy sauce

1 tbsp              Sesame oil

1 tsp                Grated ginger

1 tsp                Grated garlic

1                      Egg

2 tsp                Corn starch

½ tsp               Sugar

½ tsp               Pepper

1 tbsp              Chopped spring onion

1 tbsp              Chopped Corriander

Wonton wrap

 

Soup

2 liter               Chicken broth (or 2 liter of water with 1 tbsp chicken powder)

6 slices            Ginger

2                      Garlic

2                      Spring onion

1 tbsp              Dried shrimp (optional)

2 tbsp              light soy sauce

2 tbsp              Fish sauce

 

GARNISH

Pakchoi or Chaisim or any green vegetables of your favorite

Corriander (optional)DSC02951.JPG

DIRECTION

  • Mince the shrimp and mix all ingredients for the wonton. Set aside.DSC02956.JPGDSC02962.JPGDSC02965.JPGDSC02969.JPG
  • Cook chicken broth with ginger, garlic, dried shrimp, and spring onion in a pot for about 20-30 minutes, and let it shimmer, while making the wonton.DSC02974.JPG
  • Put about 1-1.5 tsp of the filling, moist all the corner of the wonton wrap and stick all the corner together. Make sure not to have too much filling, otherwise it’s difficult to stick the wonton skin. Don’t worry if you don’t wrap it well, it will all be cooked later and the shape of the wonton won’t be too obvious.DSC02973.JPGDSC02976.JPGDSC02978.JPGDSC02981.JPG
  • Once all the wonton is ready, take out the ginger, spring onion, dried shrimp, and garlic from the chicken broth. Add in soy sauce and fish sauce.DSC02986.JPGDSC02988.JPG
  • Cook pakchoi for a few minutes, take it out.DSC02989.JPG
  • Cook the wonton for about 3-5 minutes until the skin is soft.DSC02990.JPG
  • Ready to serve with delicious soup and coriander.DSC02993.JPGDSC03002.JPG

 

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