Wonton Soup

Method

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.

1. 1

   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. 2

   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. 3

   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. 4

   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. 5

   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.