Sunday rainy day is the perfect weather for a nice Wonton soup. Wonton soup is typically eaten for breakfast in China, pairing with steamed dumplings and Youtiao (fried dough). It’s simple and light, also good dish for whoever is under the weather.
Total Time: 1 hour
200 g Minced Pork (or mixed with minced beef)
200 g Minced Shrimp
2 tbsp Shaoxing wine
2 tbsp Light soy sauce
1 tbsp Sesame oil
1 tsp Grated ginger
1 tsp Grated garlic
2 tsp Corn starch
½ tsp Sugar
½ tsp Pepper
1 tbsp Chopped spring onion
1 tbsp Chopped Corriander
2 liter Chicken broth (or 2 liter of water with 1 tbsp chicken powder)
6 slices Ginger
2 Spring onion
1 tbsp Dried shrimp (optional)
2 tbsp light soy sauce
2 tbsp Fish sauce
Pakchoi or Chaisim or any green vegetables of your favorite
- Mince the shrimp and mix all ingredients for the wonton. Set aside.
- Cook chicken broth with ginger, garlic, dried shrimp, and spring onion in a pot for about 20-30 minutes, and let it shimmer, while making the wonton.
- Put about 1-1.5 tsp of the filling, moist all the corner of the wonton wrap and stick all the corner together. Make sure not to have too much filling, otherwise it’s difficult to stick the wonton skin. Don’t worry if you don’t wrap it well, it will all be cooked later and the shape of the wonton won’t be too obvious.
- Once all the wonton is ready, take out the ginger, spring onion, dried shrimp, and garlic from the chicken broth. Add in soy sauce and fish sauce.
- Cook pakchoi for a few minutes, take it out.
- Cook the wonton for about 3-5 minutes until the skin is soft.
- Ready to serve with delicious soup and coriander.