The Ultimate Guide to Wonton Soup

  • PrepTime: 40 Mins
  • CookTime: 10 Mins
  • TotalTime: 50 Mins

Ingredient

  1. 60 wonton wrappers
  2. 2-3 Bok Choy
  3. Wonton Filling

  4. 1 and 1/2 cup ground pork
  5. 1/2 cup minced shrimp
  6. 1/4 tsp. white pepper
  7. 1/2 tsp. salt
  8. 1 tbsp. ginger
  9. 2 tbsp. chopped scallion
  10. 1 tbsp. oyster sauce
  11. 1 tsp. sesame oil
  12. 1 tbsp. light soy sauce
  13. 1 egg
  14. Sauce for hot and sour wonton soup (2 servings)

  15. 2 tbsp. chili oil or to taste
  16. 1 tbsp. light soy sauce
  17. 1 tbsp. black vinegar
  18. 1 tbsp. sesame oil
  19. 1 tsp. minced garlic
  20. 2 tsp. chopped scallion
  21. salt to taste
  22. a small pinch of white pepper
  23. Stock version

  24. 1/4 tsp. salt
  25. 1/4 tbsp. white pepper
  26. 1 tbsp. chopped scallion
  27. 1 cup hot stock
  28. Seaweed wonton soup

  29. 3 cups of water
  30. 5 g dried seaweed you can use pieces
  31. 2 tbsp. papery dried baby shrimp
  32. 1 tsp. minced garlic
  33. 1 tsp. salt
  34. 1/4 tsp. white pepper
  35. 1/2 tbsp. light soy sauce
  36. 1/2 tbsp. sesame oil
  37. chopped scallion

Instruction

  1. Add all the ingredients for the filling in a larger bowl. Then stir it with chopsticks or fork in one direction for 3-4 minutes until the filling get sticky. When the filling is well stirred, you can feel the strong resistance when stirring.
  2. Covered and refrigerate for 15 to 20 minutes if you are not in a hurry.
  3. Place around 1 teaspoon of filling at 1/3 of the wrapper.
  4. Moisten the edges with your fingers.
  5. Fold the wrap in the middle to form a rectangular shape in the center part of the wrapper. Fold up the filling again.
  6. Moisten one corner and at last overlay the two corners. Repeat to finish all of those wrappers.
  7. Mix all the ingredients, chili oil, sesame oil, light soy sauce, vinegar, garlic and scallion well in a small bowl. And then divide into two portions and transfer to two serving bowls. Add salt and pepper separately so you can slightly adjust the saltiness.
  8. Boil water in a pot, add 10 to 20 wontons each time. Continue cooking 2 minutes after they float on the surface. In the last minute, add your Bok Choy or other green vegetables to blanch. Transfer out and serve with chopped scallion.
  9. Add salt, white pepper and chopped scallion in a serving bowl, then pour around 1 cup to 2 cups of hot stock in
  10. Boil water in a pot, add 10 to 20 wontons each time. Continue cooking 2 minutes after they float on the surface. In the last minute, add your Bok Choy or other green vegetables to blanch. Transfer out and serve with chopped scallion.
  11. Boil water in a small pot (holds 3 cups of water in my video), add 12 wontons. When the wonton float on the surface, place seaweed, dried baby shrimp, garlic and Bok Choy. Then turn off fire and salt, white pepper, light soy sauce, sesame oil and chopped scallion. Serve directly with the pot.