Shrimp and Pork Wonton Soup
Ingredients
Wontons
- 1 1/2 pound shrimp finely chopped
- 3/4 pound ground Pork
- 1 tablespoon ginger minced
- 4 cloves garlic minced
- 1/2 cup green onions (green part) finely chopped
- 1/4 cup cilantro finely chopped
- 1 1/2 tablespoons Shaoxing wine
- 2-3 teaspoons sesame oil
- 1 1/2 tablespoon soy sauce
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon white pepper powder
- salt to taste (optional)
- 1 1/2 packaged wonton wrappers (70 wraopers)
For Broth
- 12 cups chicken stock
- 2-3 inches sliced ginger
- 4 garlic cloves smashed
- green onions (white part)
- salt to taste
To Serve
- blanched bok choy
- soy sauce to taste
- sesame oil to taste
- cilantro roughly chopped
- green onions (green part)
- chili oil to taste
Instructions
Mix Filling
- In a bowl add your shrimp, pork, cilantro, green scallions and all other seasonings soy sauces sesame oil, white pepper and cornstarch and mix well.
- Test your seasoning by putting a dime sized amount of filling on a plate and microwave for 10-15 seconds of until cooked (or cook in a frying pan). Taste for salt and adjust accordingly if you think your filling is under seasoned.
- To make the wontons, get a small bowl of water to help with sealing the edges. Line a baking sheet with parchment paper. Add about a teaspoon of filling in the middle of the wontons. Use water to help seal by dipping your finger in the water and running it along the edge you are going to seal. . There are numerous folding methods so choose one you prefer. For example, you can fold your wonton in hand making a rectangle with them bring the corners along the folded edge together. You can also instead, brunch the rectangular wonton along the sealed edge to form a scrunch purse.
- When folding wontons always remember to cover your wonton wrappers as well as folded wontons with a damp kitchen towel or paper towel.
- To free wontons, freeze them on the baking sheet, when frozen, you can transfer into a supper ware or ziplock bag.
Make Broth
- Flavouring your broth will depend on the starting stock. If you are starting with a simple chicken stock, I like to boil my chicken stock with the white parts of green onions, slice ginger and smashed garlic.
- After about 20 minutes simmer, strain your broth and keep warm.
- Note: I often also make broth with the shrimp shells using the same method. Shrimp shells with ginger, garlic and green onions and optionally season. When serving I mix my chicken broth and shrimp broth.
Serve
- In a pot, add water and bring to boil. Add your wontons into the boiling water and boil for about 5 minutes until they are translucent.
- In a bowl add a scoop of your broth then your boiled wontons. You can season your broth with soy sauce, and sesame oil or even salt to taste.
- Add your blanched bok choy (quickly boiled bok choy.
- Top with chili oil, green onions and cilantro if you wish and serve hot.
