Wonton Soup

Cantonese pork and shrimp dumplings in a clear chicken broth. Wontons are folded in a classic "fish-tail" fold and boiled briefly before serving. A straightforward example for "chinese soup" and "dumpling soup" searches, and a counterpart to Lanzhou Beef Noodles and Dan Dan Noodles in the chinese noodle soup cluster.

Ingredients

• 200 g ground pork (minced pork, pork mince)
• 100 g raw shrimp (prawns), finely chopped
• 1 tsp sesame oil
• 1 tsp soy sauce
• 1 tsp Shaoxing wine
• 20 wonton wrappers (square)
• 1 litre clear chicken broth
• To serve: sesame oil, white pepper, spring onion (scallion, green onion)

Method

1. Mix pork, shrimp, sesame oil, soy sauce, and Shaoxing wine until sticky.
2. Place a teaspoon of filling in each wrapper. Fold into a triangle, seal edges, then bring the two corners together.
3. Bring a pot of water to a rolling boil. Cook wontons 4–5 minutes until they float and are cooked through.
4. Bring broth to a simmer, season to taste.
5. Divide wontons into bowls. Ladle hot broth over and garnish with spring onion (scallion).

Tags: chinese, soup, dumpling, 45min, wonton, dumpling soup, chinese soup, pork, shrimp, prawns, ground beef alternative, scallion, green onion, spring onion