How To Make Wonton Soup

How To Make Wonton Soup

Wonton soup is a popular and delicious Chinese dish that dates back two thousand years. Chef Jessica VanRoo will show us how to make this delicious dish in a easy step by step process. This recipe serves two.

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Step 1:

You will need

• 340 g ground pork
• 110 g shrimp , medium sized; shelled and deveined
• 1 cups (250ml) napa cabbage leaves , finely shredded and blanched
• ½ tsp ginger , grated
• 1 egg white
• 2 tsp soy sauce
• 1 tsp rice wine
• 2 shitake mushrooms , dried and soaked in warm water for 20 minutes
• ½ tsp sesame oil
• 55 g green onions , finely minced
• 1 wonton wrappers , package
• 1 ½ cups (380ml) chicken broth
• 1 tbsp cornstarch
• ¼ cups (60ml) water , cold
• large chef knife
• paring knife
• large wok or skillet

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Step 2:

Prepare The Filling

Remove the cabbage leaves from the stems so you will not have the crunchy stems inside the wonton. Stack the leaves together, one on top of the other and roll them like an egg roll. Now finely chop the rolled batch of cabbage leaves. Now cut the stems off the 2 pre-soaked shitake mushrooms and thinly mince them. Remove the skin off the ginger and finely grate about a 1/2 teaspoon onto your cutting board with either a cheese grater or a micro planer.

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Step 3:

With the paring knife, cut along the backs of the 1/4 pound shrimp, following the vein to the tail. Remove the vein with the knife of all the shrimp and then coarsely chop them.

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Step 4:

Blanch The Cabbage

Take the finely sliced 1 cup of cabbage and add it to a pot with a few inches of boiling water for a couple of seconds to blanch. Then remove and squeeze out the excess moisture.

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Step 5:

Mix all the prepared ingredients to the 1 pound of ground pork, adding in as well 2 teaspoons of soy sauce, 1 teaspoon of rice wine, 1/2 teaspoon of sesame oil, 1/2 teaspoon of ground ginger, one egg white, the chopped shrimp and the blanched cabbage. Add a grind or two of salt and pepper as well to the mixture.

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Step 6:

Mix & Marinate

Now thoroughly mix together all the ingredients in a large bowl with your hands. Once done, place in the refrigerator for about twenty minutes to chill and marinate.

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Step 7:

Fill & Fold The Wontons

From one package of wonton wrappers, take a wrapper and place it diagonally on your cutting board with one point facing you, so it looks like a diamond. Now place a teaspoon of the filling in the middle of the wonton. Dip your finger in the slurry mixture and stir it a bit then taking a finger full of it and coating the edges of the wonton. Bring the bottom corner of the wonton up to the top corner, pressing down lightly, sealing the edges.

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Step 8:

You should now be left with a triangular shaped, filled wonton. Dab more slurry on the bottom corners of the triangle. Lift the wonton up with one corner of the triangle pointing up and bring the bottom two corners together and press lightly. Walla, we now have a perfectly shaped wonton ready to cook. Now fill the rest of the wontons until you run out of either the filling or wonton wrappers.

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Step 9:

Boil The Wontons

Bring the water to a rolling boil and add a little salt to it. Now add the wontons to the water, taking care not to overcrowd the pot. Cook them until they float, stirring every so often so as to keep them from sticking together. This usually takes about three to five minutes.

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Step 10:

Final Touches

Add a 1/2 teaspoon of sesame oil to the cooked wontons in a large bowl and toss like a salad so that the wontons won't stick together. Now pour in 1 1/2 cups of chicken broth and garnish with a few sprigs of cut green onions.