Shanghai-style Vegetable and Pork Wonton Soup (上海菜肉馄饨)
Servings 4
Ingredients
Wonton filling
- 400 g lean pork mince
- 300 g Shanghai green vegetable (bok choy)
- 3 tbsp Chinese cooking wine
- 4 tbsp light soy sauce
- 2 egg white
Wonton
- 60 sheet wonton wrappers
Chicken broth
- 1 whole chicken (about 1kg)
- 2 tbsp Chinese cooking wine
- 3 cm ginger sliced
Serving
- Fine choppedShallot
- ½ tsp white pepper
- seasame oil optional
Instructions
Wontons
- Boil the bok choy for about two minutes. Chop the vegetable roughly.
- Use a cheesecloth to squeeze as much of the water out as possible.
- Mix the vegetable with minced meat and all filling ingredients and blend all ingredients into a complete paste.
- Put two teaspoons of the filling on top of each wonton wrap. Fold the wrapper up and brush water on one corner to bring both corners together. Press the corners hard to seal completely.
- Place wrapped wontons onto a plate and cover with a piece of wet kitchen paper to prevent drying out.
Chicken broth
- Boil plenty of waterin a large stockpot.
- Blanch the chicken inthe boiling water for one minute. Remove the impurities and drain.
- Add fresh water to the pot so that the chicken is fully submerged. Then add ginger and Chinese cooking wine into the soup pot.
- Bring the water to a boil, turn down the heat to the lowest setting and let the broth simmer. Cover the pot and cook until the chicken meats are fall-off-the-bone tender.
Cooking the wontons
- Boil a large pot of water seasoned with salt.
- Place wontons in the pot carefully. You may need to cook 30 wontons a batch as otherwise, they get overcrowded.
- When wontons float,pour about a cup of cold tap water into the pot and bring it to a boil again.
Serving
- Quickly take wontons out with a long-handled strainer and place straight into serving bowls, ten wontons each bowl.
- Add chicken broth over the wontons.
- Season each portion with salt and white pepper.
- Garnish with chopped shallots and enjoy!