Wonton Soup
This is a simple wonton soup that my mom taught me. Check out the pictures in the blog post on how to fold the wontons!
Ingredients
For the wontons
- 6 ounces shrimp (peeled and deveined)
- 16 ounces ground pork
- ¼ cup sliced scallions
- 1 tablespoon oyster sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 2 tablespoons cornstarch
- 48 wonton wrappers (buy this from the refrigerated section of Asian grocery store)
For the soup
- 3 tablespoons soy sauce
- 3 tablespoons Shaoxing cooking wine
- 1 tablespoon sugar
- 2 teaspoons chicken bouillon powder
- ⅛ teaspoon MSG (optional)
For serving
Instructions
- Use a butcher's knife to roughly chop the shrimp (I like to leave some bigger pieces so you get pops of shrimp in each wonton). Transfer to a medium bowl.
- Add the ground pork, scallions, oyster sauce, toasted sesame oil, sugar, salt, white pepper, and cornstarch. Mix until combined and let marinate for 10 minutes.
- Set up your workstation for folding the wontons. Get a nonstick baking sheet to hold the wrapped wontons, a little bowl of water for sealing the wontons, and of course the wonton wrappers.
- To fold a wonton, place a wrapper flat on your hand. Add 2-3 teaspoons of filling to the center and fold the wrapper in half to form a rectangle. Wet one corner on the folded side with water. Bring the two folded corners together and pinch to seal. Place the wrapped wonton on the baking sheet.
- To cook the wontons, bring 8 cups of water to a boil. Add the soy sauce, Shaoxing wine, sugar, chicken bouillon powder, and MSG. Reduce the heat to medium, then add enough wontons to fill the pot. Cook for 5-6 minutes until the wontons float. Transfer into serving bowls and top with scallions and chili oil.