Wonton Soup

Name: Wonton Soup
Yield: Serves 4
Cuisine: China
Ingredients: Prawns (shrimps) 180 g (6½ oz); Light chicken, pork or seafood stock 1 litre (32 fl oz / 4 cups); Ground white pepper to taste; Oyster sauce ¾ tsp; Sesame oil ¼ tsp; Salt to taste; Wonton skins 24–30 sheets; Garlic 1 clove, peeled and sliced; Spring onions (scallions) 2, chopped; Coarsely minced pork with some fat 150 g (5 oz); Choy sum (Chinese flowering cabbage) 180 g (6½ oz), washed and separated into single stalks; Ginger 25 g (4/5 oz), peeled and thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

About

A Cantonese classic. The shape of the uncooked dumplings auspiciously echoes that of old Chinese gold ingots, plump bellies surrounded by a high rim. You can use either yellow or white wonton skins for these, depending on your preference. Yellow skins taste faintly alkaline but are more resilient than white skins.

Ingredients

Prawns (shrimps) 180 g (6½ oz)
Coarsely minced pork with some fat 150

Asia
China
Guangdong
Cantonese
Soup

Method

Peel prawns and reserve heads and shells. Slit prawns along their backs and remove thread-like black intestines. Rinse prawns well and pat dry. Dice prawns with a cleaver, then use repeated chopping motions to mince them coarsely on the chopping board.
Combine prawns with minced pork, oyster sauce, sesame oil, salt and pepper. Stir with chopsticks until well bl