Cantonese wonton soup with shrimp

Name: Cantonese wonton soup with shrimp
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 portions
Ingredients: 200 g plain flour; 1 pc egg; 60 ml water; 1 teaspoon salt; 200 g shrimp; 200 g ground pork; 2 pcs spring onion; 1 pc ginger; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon cornstarch; white pepper; 1500 ml poultry stock; 1 pc ginger; 1 tablespoon soy sauce; 1 teaspoon sesame oil; white pepper; 200 g pak choi; spring onion; 3 l water

Eduard LáskaSoupChinese Cuisine x se líbilo

Wonton soup is a staple of Cantonese noodle shops, where hand-folded dumplings are served in a clear, hot broth. The filling of shrimp and ground pork is fragrant with sesame oil, ginger and white pepper, so every bite has a gently briny, smoky depth. The broth stays crystal clear because it only simmers and never boils hard. Pak choi adds fresh vegetable crunch, while spring onion brings a bright bite. At home you can even make the dumpling dough yourself. It just takes a little patience while folding.

Příprava: 45min

Vaření: 30min

CELKOVÝ ČAS: 1h 15min

Step by step process

Dough and filling

1
For the wonton soup, first make the dumpling dough. Mix the plain flour with the egg and a pinch of salt, then gradually add lukewarm water until you have a smooth, firm dough. Wrap it in film and let it rest for 30 minutes.
2
Meanwhile, prepare the filling. Finely chop the shrimp and mix them with the ground pork, chopped spring onion and grated ginger.
3
Add the soy sauce, sesame oil, cornstarch and white pepper to the meat mixture. Mix thoroughly until the filling starts to hold together and feels slightly sticky.
TIP:
Add sesame oil at the end of cooking or to finished dishes to preserve its aroma and flavor, which would be lost through heat treatment.

Folding the dumplings

4
Roll out the rested dough thinly and cut it into squares about 8 centimeters across. Place a teaspoon of filling in the center of each sheet.
5
Brush the edges with water, fold into a triangle and seal firmly so they do not leak during cooking. If you like, pull the corners together into the classic wonton shape.

Broth, cooking and serving

6
In a pot, bring the chicken broth to a gentle simmer, then add a slice of ginger, spring onion, soy sauce and sesame oil. Let it steep for 10 minutes over the lowest heat to keep it clear, then strain the broth and season with white pepper.
7
In a second large pot, bring salted water to a boil. Add the dumplings in batches and cook for 4 minutes, until they float to the surface and the dough turns translucent.
8
Blanch the pak choi in the same water for about a minute so it stays crisp and bright green. Divide the cooked dumplings and vegetables among bowls.
9
Pour over the hot clear broth, scatter with chopped spring onion and serve immediately.