Chinese · Soup · Medium
Wonton Soup
Rome's most famous pasta. Silky egg and Pecorino sauce clinging to every strand, studded with crisp guanciale. No cream, ever.
The whole recipe in 60 seconds
Wonton Soup, in 5 ideas
- Sticky filling holds together. Mix until it looks tacky, about a minute. Loose filling falls apart in the broth.
- Keep wrappers covered. They dry out in minutes. A damp towel over the stack saves every wonton.
- Gentle boil, not rolling. Aggressive bubbling bashes the delicate wontons apart. A lazy simmer is plenty.
- Float means done. Wontons rise when the filling cooks through. Give them one extra minute after floating to be sure.
- White pepper in the broth. It gives the gentle heat this soup wants. Black pepper tastes wrong here.
What you need
Ingredients
- 1/2 lb ground pork
- 1/4 lb shrimp, peeled and minced
- 2 scallions, minced
- 1 tbsp grated fresh ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/4 tsp white pepper
- 24 wonton wrappers
- 6 cups chicken stock
- 2 cups baby bok choy, halved
- Extra sliced scallions and white pepper, to serve
How to make it
Directions
- Mix the pork, shrimp, scallions, ginger, soy sauce, sesame oil, salt, and white pepper in a bowl until sticky and combined.
- Place 1 teaspoon of filling in the center of a wrapper. Dab the edges with water, fold into a triangle, and press out the air. Bring the two corners together and pinch to seal. Repeat.
- Bring the chicken stock to a gentle boil in a large pot.
- Slide in the wontons and cook 4 to 5 minutes, until they float and the filling is cooked through.
- Add the bok choy and simmer 2 minutes, until bright green and tender.
- Season the broth with a pinch of white pepper. Taste and add a splash of soy sauce if needed.
- Ladle wontons, bok choy, and broth into bowls. Top with extra scallions.
Seal out the air. Press the wrapper flat around the filling before sealing the edges. Trapped air makes wontons puff up and burst.