Wontons are Chinese dumplings wrapped with wonton wrappers. The filling is usually shrimp, ground pork or a combination of shrimp and pork. It’s really up to the individual as some even make it with minced chicken.
This particular recipe for wonton soup uses juicy shrimp wontons dunked into a chicken broth. It is a classic Chinese soup and takes just 20 minutes to get from stove to table.
The first step is to make the wonton filling. Then wrap up the filling using store-bought wonton wrappers. The final step is cooking the wrapped wontons in a delicious broth.
This soup is so versatile, you can even make it using frozen wontons. All you have to do is make the wontons ahead and freeze in a plastic bag. When you are ready to make the broth, thaw the wontons to room temperature before dunking into the broth to cook.
- 230 g peeled and deveined big shrimp
- 30 g yellow chives or scallions, chopped finely
- 15 wonton wrappers
- water, for boiling the wontons
- 1/4 teaspoon sesame oil
- 1/2 teaspoon chicken bouillon powder
- 1/4 teaspoon fish sauce
- 1 pinch salt
- 3 dashes white pepper
- 1/2 teaspoon cornstarch
- 3 cups low-sodium chicken broth
- salt to taste
- white pepper to taste
- sesame oil to taste
- Rinse the shrimp and pat dry with paper towels. Cut each shrimp into three to four pieces.
- Add half of the chopped yellow chives into the shrimp and marinate with the seasonings for one hour.
- Place a wonton wrapper on your palm and put about one teaspoon (about three to four pieces of shrimp) filling in the centre of the wonton wrapper.
- Dab the corners of the wonton wrapper with water. Fold up and seal in the shape of a triangle.
- Gather the two corners of the wrapper with your thumb and index finger of both hands and fold down. Pinch in the middle to “seal” the wonton. Make sure the wontons are sealed tight. Repeat until the filling is used up.
- Bring chicken broth to a boil. Add salt, white pepper, and sesame oil to taste.
- Heat up another pot with water. As soon as it boils, drop all the wontons in.
- Stir gently so the wontons don’t stick together. Continue to boil until the wontons are completely cooked and float to the top.
- Using a strainer, transfer the wontons from the water into the soup and serve immediately.
This article first appeared in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.