Wonton Soup

A crystal-clear broth featuring silk-skinned dumplings. The pork and shrimp filling is firm and bouncy, while ginger provides an immediate warmth on the finish.

• Prep time: 45 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 402
• Protein: 34 g
• Carbs: 18 g
• Fat: 20 g

Ingredients

• 1 piece Chicken carcass (for stock) ( whole )
• 1.5 L Mineral water
• 20 piece wonton wrappers
• 200 g Ground pork
• 100 g Shrimp ( peeled and minced )
• 2 piece Bok choy ( halved )
• 3 piece Scallion or chives ( sliced )
• 1 tsp Ginger powder
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 1 tbsp Sesame oil
• 1 pinch White pepper ground
• 15 g Dried shrimp ( rinsed )

Instructions

1. Start the broth

   Place the chicken carcass and dried shrimp in cold mineral water. Bring to a boil, carefully skim off the grey impurities on the surface to keep the broth clear. Add a slice of ginger and half of the scallions. Let simmer over low heat without covering.

2. Prepare the filling

   Finely chop the shrimp with a knife. In a mixing bowl, combine the ground pork, shrimp, ginger powder, the rest of the chopped scallions, one tablespoon of soy sauce, and sesame oil. Mix the filling vigorously by hand until it becomes sticky.

3. Fold 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 corners together. Press firmly to seal.

4. Cook the ravioli and vegetables

   Plunge the ravioli into a large pot of boiling water. When they float to the surface and the dough becomes translucent, they are cooked. Meanwhile, blanch the halved pak choi in the chicken broth for 2 minutes.

5. Assemble the bowl

   Strain the chicken broth through a fine-mesh sieve. Season with the remaining soy sauce, rice wine, and white pepper. Divide the ravioli and pak choi into deep bowls, then pour the hot broth over them. Finish with a few drops of sesame oil.

Chef's tips

• Do not overfill the wontons, the wrapper needs some room to move around the filling.
• Cook the wontons separately in clear water to avoid clouding your broth with the dough's starch.

Storage

Raw wontons can be frozen flat on a tray before bagging. The broth keeps for 3 days in the refrigerator.