Pork and Shrimp Wonton Soup

Silk-thin dumplings that glide in the mouth, revealing a dense pork and shrimp filling. The broth is crystal clear, chicken-infused, and fragrant with sesame oil and fresh scallions.

• Prep time: 40 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 549
• Protein: 54 g
• Carbs: 22 g
• Fat: 25 g

Ingredients

• 24 piece wonton wrappers ( thawed )
• 200 g Ground pork ( fresh )
• 150 g Shrimp ( peeled and minced )
• 2 piece Chicken carcass (for stock) ( for the broth )
• 2 L Mineral water
• 3 piece Garlic ( crushed )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( separate white from green )
• 4 piece Bok choy ( halved )
• 2 tbsp soy sauce
• 1 tbsp Sesame oil
• 1 tbsp rice wine
• 1 tsp Ginger powder
• 1 pinch White pepper ground
• 1 piece Scallion or chives ( finely sliced )
• 20 g Fresh ginger ( peeled, part sliced and part finely grated )

Instructions

1. Start the broth

   In a large pot, place the chicken carcasses, crushed garlic, fresh ginger slices, and the white part of the green onions. Cover with mineral water. Bring to a boil then lower the heat to maintain a constant simmer. Regularly skim the gray foam from the surface to keep the broth perfectly clear.

2. Prepare the filling

   Finely chop the shrimp with a knife. In a mixing bowl, combine the ground pork, shrimp, soy sauce, rice wine, sesame oil, grated fresh ginger, ginger powder, and white pepper. Work the filling vigorously by hand until it becomes sticky and homogeneous.

3. Folding the wontons

   Place a small spoonful of filling in the center of a wonton wrapper. Moisten the edges with a little water. Fold into a triangle, pushing out any air, then bring the two bottom corners together, sealing them with a drop of water. The dumpling must be well sealed.

4. Cooking the dumplings and vegetables

   Plunge the wontons into a pot of boiling water. When they float to the surface and the dough becomes translucent (about 3 to 4 minutes), they are cooked. In the last minute, add the halved pak choi to blanch them while keeping them crunchy.

5. Plating

   Divide the wontons and pak choi into deep bowls. Strain the hot chicken broth over them. Finish with a drizzle of sesame oil and chopped scallions. The broth should generously cover the dumplings.

Chef's tips

• Do not cook the wontons directly in the broth, as the starch from the wrappers will make it cloudy.
• The filling must be mixed vigorously in one direction to create the elastic and firm texture typical of wontons.
• If freezing wontons, freeze them flat on a tray before bagging to prevent them from sticking together.

Storage

The broth keeps for 3 days in the fridge. Cooked wontons do not store well (they become soggy); it's best to cook only the amount needed.