Pork and Shrimp Wonton Soup

Name: Pork and Shrimp Wonton Soup
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: For the wontons: 8 oz ground pork; 4 oz raw shrimp, peeled and finely chopped; 2 green onions, finely chopped; 1 tbsp soy sauce; 1 tbsp Shaoxing wine or dry sherry; 1 tsp sesame oil; 1 tsp grated fresh ginger; 1/2 tsp sugar; 1/4 tsp white pepper; about 40 square wonton wrappers; For the soup: 8 cups chicken broth; 3 thin slices ginger; 2 green onions, cut in lengths; 1 tbsp soy sauce; 1 tsp sesame oil; 4 small heads baby bok choy, halved; sliced green onions and chili oil, to serve

Silky homemade pork and shrimp wontons floating in a clear ginger and green onion chicken broth with baby bok choy. Fold a big batch and freeze the extras.

Prep40 min

Cook15 min

Total55 min

Serves6

What you'll need

Mixing bowl setFor mixing and marinating

Amazon Walmart

8-inch chef's knifeFor all the chopping

Amazon

Enameled cast-iron Dutch ovenFor soups, stews and braises

Amazon Walmart

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Ingredients

For the wontons: 8 oz ground pork

4 oz raw shrimp, peeled and finely chopped

2 green onions, finely chopped

1 tbsp soy sauce

1 tbsp Shaoxing wine or dry sherry

1 tsp sesame oil

1 tsp grated fresh ginger

1/2 tsp sugar

1/4 tsp white pepper

about 40 square wonton wrappers

For the soup: 8 cups chicken broth

3 thin slices ginger

2 green onions, cut in lengths

1 tbsp soy sauce

1 tsp sesame oil

4 small heads baby bok choy, halved

sliced green onions and chili oil, to serve

Steps

Mix all the wonton filling ingredients vigorously with chopsticks or a spoon until sticky, 1 to 2 minutes.

Put 1 tsp filling in the center of a wrapper. Wet the edges, fold into a triangle and press out the air. Bring the two side points together, dab with water and pinch. Repeat, keeping finished wontons covered.

Simmer the broth with the ginger, green onions and soy sauce 10 minutes. Discard the aromatics and stir in the sesame oil. Keep hot.

Boil the wontons in a separate large pot of water until they float and the filling is cooked, 3 to 4 minutes. Add the bok choy for the last minute.

Divide the wontons and bok choy among bowls, ladle the hot broth over, and top with green onions and a little chili oil.

TipCooking the wontons in plain water rather than the broth keeps the soup clear and the wrappers from making it starchy.