Chinese Soup Recipe - Wonton Soup[an error occurred while processing this directive]
- ½ lb. ground pork
- 4 ½ oz. shrimp, chopped
- 24 wonton
- 6 cups chicken broth, low salted to taste
- 8 cups water
- 1 teaspoon grated fresh ginger root
- 1 tablespoon light soy sauce
- 2 teaspoons cornstarch powder
- 1/8 teaspoon white pepper
- 1 tablespoon cooking wine
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 tablespoon minced Chinese parsley
- 2 tablespoons scallions, chopped
1. To make the filling, mix all the basic and seasoning ingredients except water, chicken broth, and Chinese Parsley.
2. Place a small amount of water in a bowl for moisten the edge of wonton skins. Position wonton skin with one point towards you, place 1 teaspoon filling just below the center of skin, fold bottom point of skin over the filling, roll up the skin and filling, leaving 1 inch at the top of the skin. Moisten the right-hand corner with water, grasp the two lower corners of triangle, fold towards you below the filling, overlap the left over the right corner, press and seal. Set wontons aside on a plate and continue with remaining wontons.
3. Boil 8 cups water, drop wontons one at a time, simmer about 3 minutes without cover. Remove wonton from the water and drain.
4. In a saucepan, boil chicken broth, add wonton, simmer 4-5 minutes without cover, ladle soup into individual serving bowls, sprinkle Chinese parsley to garnish and serve.
Timing: 10 minutes to prepare the ingredients, 20 minutes to make the wonton, and 10 minutes to cook the soup.
Tips: You can substitute the pork with chicken. You could also add a small amount of bamboo shoots in the ingredients.
Taste: Simple to sight, subtle to taste.