Monday, July 13, 2009
After quite a few requests from my kids, I finally got around to make some Wonton soup and deep-fried Wonton for them recently. Actually they are quite easy to prepare and yet so tasty, as many of you will know. So, today I’m posting a Wonton soup recipe with a simple picture guide on how to wrap the Wonton. I hope you will have fun making them. Do watch out for the deep-fried version’s post here within the next couple of days.
1 Packet Wonton Wrapper (40 pcs)
8 Cups Chicken Stock
2 tsp Sesame Oil
1 Tbsp Soy Sauce
1 Bunch Choy Sum or Bok Choy, trimmed
2 Stalks Scallions, finely chopped
Sea Salt to taste
Freshly Ground White Pepper
200 g Ground Pork
150 g Peeled Shrimps, finely chopped or minced
2 Stalk Scallions, finely chopped
1 tsp Minced Fresh Ginger
1 Tbsp Corn Flour
1/4 tsp White Pepper
¾ tsp Sea Salt
1 tsp Sesame Oil
1 Tbsp Soy Sauce
Combine the wonton filling ingredients and mix well.
Place about 1 to 1 ½ tsp of filling in the center of the wrapper. Seal the edges of the wrapper with water and wrap the wonton.
Blanch the vegetables in a saucepan with boiling water and ½ tsp of salt. Cook for about a minute, drain and set aside.
Bring a saucepan of water to a boil with a few drizzle of cooking oil. Cook the wontons for about 4 minutes. Remove the wontons with a slotted spoon and divide the portions into each bowls.
Bring the chicken stock to a boil. Add the sesame oil, soy sauce and sea salt to taste.
Ladle the chicken stock into the bowls of wontons. Top with vegetables, chopped scallions and some freshly ground white pepper. Serve immediately.
Here is a simple guide on how to wrap the wonton.
Place 1 portion of the filling in the center of the wonton wrapper.
Seal all the edges with a little water and fold in half.
Fold the top corner backward.
Fold the two corners together and press firmly.