Wonton soup
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This Chinese soup is filled with fluffy wontons filled with a juicy spicy pork filling, bok choy, bamboo shoots, and shiitake mushrooms. All ingredients are added to a rich, spicy chicken broth and simmered for a few minutes until the wontons float to the surface. If you don't plan to serve the soup all at once, it's recommended to boil the wontons separately and add them to the broth when serving. Otherwise, the starch in the wontons will cause the broth to become cloudy and thick, whereas a classic Chinese soup should be clear.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g of minced pork
- 1 tbsp. vegetable oil
- 1 tbsp + 1 tsp chopped garlic
- 2 tbsp finely chopped ginger root
- 1/4 cup thinly sliced green onions + 3 tbsp finely chopped
- 10 cups store-bought lightly salted chicken broth
- 1 egg yolk
- 2 teaspoons soy sauce
- 1.5 tsp. rice vinegar
- 0.5 tsp. sesame oil
- 1/4 tsp crushed red pepper flakes
- About 30 sheets wonton dough, thawed
- 1.5 cups thinly sliced bok choy
- 0.5 cups thinly sliced shiitake mushroom caps
- 1/4 cup thinly sliced bamboo shoots
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Cooking the dish according to the recipe:
- In a large saucepan, heat the vegetable oil over medium-high heat. Add 1 tablespoon garlic and 1 tablespoon ginger and cook, stirring, until fragrant, 1-2 minutes. Add 1/4 cup thinly sliced green onions and the chicken broth and bring to a boil. Reduce the heat to medium-low so the broth simmers gently. Cook for about 20-30 minutes while you prepare the wontons.
- In a small bowl, combine the remaining 1 teaspoon minced garlic, the remaining 1 tablespoon minced ginger, 3 tablespoons chopped green onions, ground pork, egg yolk, soy sauce, rice vinegar, sesame oil, and red pepper flakes. Stir to combine.
- Lay out several sheets of wonton dough on a flat work surface. Keep the remaining dough covered with plastic wrap. Pour a small bowl of cool water and set aside. Scoop a heaping teaspoon of the meat filling into the center of each piece of dough. Lightly moisten the edges of the dough with your fingers.
- Bring the two opposite corners of the wonton together to form a triangle and seal the filling, pressing the edges tightly around the mound of filling to remove any air. Wet the opposite corners of the long side. Fold the wet corners toward each other, overlapping each other, and press the edges to seal. You should have a rounded wonton with one corner sticking up. Gather the remaining wontons in the same manner and set them aside.
- Add the bok choy, mushrooms, and bamboo shoots to the boiling broth and simmer for 2-3 minutes. Using your hands or a slotted spoon, carefully lower the wontons into the boiling broth. Increase the heat slightly to bring the broth back to a boil. Cook, stirring occasionally (very carefully), until the wontons float to the surface, about 5 minutes. Serve immediately.
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