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
- 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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