Wonton Soup

Wonton Soup: Wonton soup is one of the most popular soups in street food stalls throughout southern China. A wonton is a type of dumpling commonly found in a number of Chinese cuisines. The name wonton means swallowing a cloud and the wonton floating in this popular soup are thought to resemble clouds.

Ingredients (serves 4-6):

• 250 gms peeled uncooked prawns, de-veined and coarsely chopped
• 250 gms minced pork
• 1 tsp salt
• 1/2 tsp freshly ground white pepper
• 1 1/2 tsp light soy sauce
• 2 tbsp finely chopped spring onions
• 1 tbsp Shaoxing rice wine or dry sherry
• 1 tsp sugar
• 2 tsp sesame oil
• 1 egg white, lightly beaten
• 250 gms wonton skins
• 1.2 liters chicken stock
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• Chopped spring onions, to garnish

Method:

• Put the prawns and pork in a large bowl.
• Add in the salt and freshly ground white pepper.
• Knead well by hands.
• Add in all the other filling ingredients.
• Stir them well into the prawn and pork mixture.
• Cover the bowl with cling film and chill for at least 20 minutes.
• Put 1 tbsp of the filling in the center of the first wonton skin.
• Dampen the edges of the wonton skin with a little water.
• Bring up the sides of the wonton skin around the filling.
• Pinch the edges together at the top to seal it, it should look like a small filled bag.
• Fill the remaining wontons in the same way.
• Bring the stock, soy sauce and sesame oil to a simmer in a large pan.
• In another large pan, bring salted water to a boil.
• Poach the wontons for 1 minute or until they float to the top.
• Remove them immediately and transfer them to the pan with the stock.
• Continue to simmer them in the stock for 2 minutes.
• Ladle the wonton soup into a large soup tureen or individual bowls.
• Garnish the wonton soup with the spring onions.
• Serve at once.

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