The Scoop
There’s something wonderfully comforting about a bowl of wonton soup!
Delicate little parcels of pork and shrimp floating in fragrant ginger-garlic broth, with chewy noodles and tender greens tucked underneath. It feels special enough for a celebration but cozy enough for a quiet night in, and once you get the hang of folding the wontons, the whole thing comes together surprisingly easily.
Ingredients
For the wontons:
- 7 ounces ground pork
- 7 ounces shrimp, peeled
- 1 tablespoon ground ginger
- 2 shallots, finely chopped
- 1 tablespoon light soy sauce
- 2 tablespoons Chinese cooking wine
- 1/2 teaspoon salt
- 2 tablespoons toasted sesame oil
- 50 wonton wrappers
For the broth:
- 3 cups chicken broth
- 2 garlic cloves, peeled
- 1/3 inch piece of ginger, sliced
- 1 1/2 tablespoons light soy sauce
- 2 teaspoons sugar
- 1 1/2 tablespoons Chinese cooking wine
- 1/4 teaspoon sesame oil
For serving:
- shallots/scallions, finely chopped
- bok choy, quartered
- 1 1/2 ounces egg noodles per serving
Directions
- Place the ground pork, shrimp, ginger, shallots, soy sauce, cooking wine, salt, and sesame oil in a bowl.
- Mash the ingredients together until fairly smooth. Don’t worry if there are chunks of shrimp.
- Lay the wonton wrappers on a work surface.
- Measure out 2 teaspoons of filling for each wonton, placing it in the center of each wrapper.
- Working in batches, brush 2 edges of the wrappers with water.
- Fold them to seal, pressing out the air. Brush water on one corner and bring the corners together, pressing to seal.
- Place the wrapped wontons into a container with a lid as you work, so they don’t dry out. This will take some practice, but once you get the hang of it you’ll find the folding goes quickly.
- Bring a large pot of water to boil.
- Place the wontons in the boiling water and cook them for 4 minutes or until they float.
- Remove them with a slotted spoon straight into serving bowls.
- Place the chicken broth, garlic cloves, ginger, soy sauce, sugar, cooking wine, and sesame oil in a saucepan over high heat on the stovetop.
- Place the lid on the saucepot and bring the broth to a simmer.
- Reduce the heat to medium-high and simmer for 5 to 10 minutes to allow the flavors to infuse.
- Pick the garlic and ginger slices out before using them.
- Prepare the eggs noodles according to the packet directions.
- Place them in a serving bowl with the cooked wontons.
- Ladle the broth over them, and serve!
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