My Mother’s Wonton Soup

By polloazul

Ingredients

• 7 oz shrimp, shelled
• 14 oz ground pork
• 1 package wonton wrappers
• 1/2 egg white
• 1 tablespoon corn strach
• 1 teaspoon sesame oil
• 1/4 t salt
• 1 tablespoon rice wine
• 1 teaspoon ginger, minced
• 1 teaspoon sugar
• ——-
• 6 cups chicken stock
• 1/2 teaspoon white pepper
• 1 teaspoon sesame oil
• cilantro and green onion, chopped for garnish
• 1 teaspoon salt

Details

Servings 48

Preparation

Step 1

Wash the shrimp, squeeze out the excess moisture and chop coarsely. Mix together with the ground pork, egg white, cornstarch, sesame oil, salt, sugar, rice wine and ginger. Take your wonton wrappers and wrap them in a moist towel, this keeps the wrappers from drying out. Wrap one teaspoon filling in each wonton wrapper. You can fold them as the way I’ve shown or just gather and twist the edges together to form a little purse.

Bring the chicken stock and salt and white pepper to a boil and pour into a soup bowl. Bring 5 cups of water to a boil and drop in the wontons. Cook until the wontons rise to the top, about 5 minutes. Remove the wontons from the water and place in the prepared chicken broth. Top with scallions, cilantro and drizzle with sesame oil. Serve immediately.

***** A trick my mom would always use to adjust the flavorings for the filling is she would make a wonton and cook and taste it first. That way you’re able to adjust the flavorings according to your taste (i.e. add more salt to the filling or more sugar or more wine).

***** My mom use to steam the wontons and then place them in the broth. This keeps the wontons from falling apart and becoming over cooked. If you choose to steam the wontons you can use a bamboo steamer (as pictured) and steam for 10 minutes on high heat. You can also eat the wontons plain without the broth and serve them alongside a dipping sauce.

***** also note the orange slices serve no purpose in the broth except for a nice garnish and color contrast, do feel free to leave that out.