Wonton Soup
Cuisines
Cooking Instructions
Cooking: 20 minutes
Notes:
Water can be used in place of Shaoxing rice wine in the filling if preferred.
Round wonton wrappers can be used instead of square ones.
Keep wonton wrappers covered with a damp towel during assembly to prevent the edges from drying out and cracking.
Infuse Broth
In a pot, combine the chicken stock, water, unpeeled ginger slices, smashed garlic cloves, spring onion halves, soy sauce, black pepper, and salt. Bring to a boil, then reduce the heat to medium and simmer for 15 minutes.
Make Filling
In a mixing bowl, combine the minced pork, chopped spring onions, cornflour, sugar, sesame oil, Shaoxing wine, soy sauce, grated garlic, grated ginger, and black pepper. Mix thoroughly until well incorporated.
Assemble Wontons
Lay a square wonton wrapper flat and brush the edges lightly with water. Place a small spoonful of filling in the centre, fold diagonally into a triangle, and press the edges firmly to seal. Dab water onto one bottom corner of the triangle and fold the opposite corner over to join them together.
Simmer Wontons
Strain the solids out of the infused broth and bring the clear soup back to a boil. Drop the assembled wontons carefully into the boiling broth and cook for 3 to 5 minutes until the pork filling is cooked through and the wrappers turn translucent.
Garnish and Serve
Ladle the hot soup and wontons into bowls. Top with fresh coriander leaves and finely sliced spring onions before serving.
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Ingredients
| Chicken Stock | 950ml |
| Water | 240ml |
| Ginger | 15g |
| Garlic | 3 cloves |
| Spring Onions | 2 |
| Soy Sauce | 1 tbsp |
| Black Pepper | ¼ tsp |
| Salt | ½ tsp |
| Minced Pork | 225g |
| Spring Onions | 2 |
| Cornflour | 1 tsp |
| Sugar | ½ tsp |
| Sesame Oil | 1 tsp |
| Shaoxing Wine | 1 tsp |
| Soy Sauce | 1 tsp |
| Garlic | 1 clove |
| Ginger | 1 tsp |
| Black Pepper | ⅛ tsp |
| Square Wonton Wrappers | 20 |
| Spring Onions | 1 |
| Coriander | 10g |
