Cantonese Wonton Soup
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The Tale of Cantonese Wonton Soup
Story updated
Wontons, whose name is often poetically read as 'swallowing clouds,' have a history stretching back well over a thousand years in Chinese cooking. Cantonese cooks in Guangdong and Hong Kong refined the delicate shrimp-and-pork dumpling into the thin-skinned wonton served in clear broth, a defining feature of Cantonese noodle shops.
Ingredients
Scale:· 4 servings
- 30 wonton wrappers
- 1/2 lb ground pork
- 1/4 lb shrimp, minced
- 2 tbsp scallions, minced
- 1 tsp ginger, minced
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 6 cups chicken stock
- 1 cup baby bok choy
- White pepper, to taste
- Fried shallots, for garnish
Instructions
- 1Mix ground pork, minced shrimp, scallions, ginger, soy sauce, and sesame oil until sticky and well combined.
- 2Place a small spoonful of filling in the center of each wonton wrapper.
- 3Wet the edges, fold into a triangle, then bring the two bottom corners together and pinch to seal.
- 4Bring a pot of water to a boil and cook the wontons in batches until they float, about 3-4 minutes, then drain.
- 5Meanwhile, bring the chicken stock to a simmer and season with white pepper.
- 6Blanch the baby bok choy in the stock briefly until just tender.
- 7Divide wontons and bok choy among bowls, ladle the hot broth over top, and garnish with fried shallots.
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