morsels45

morsels45 said

Wonton soup

Silky parcels in a clear broth, and the broth matters more than the parcels.

Wonton soup
Photo: Sumit Surai, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make wonton soup

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

The broth matters more

60 minutes · serves 4 · Medium

What you need

  • 300g pork mince
  • 150g raw prawns, chopped
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tsp grated ginger
  • 2 spring onions
  • 40 wonton wrappers
  • 1.5L good chicken stock
  • Pak choi
  • White pepper

What you do

  1. 1Mix the filling and beat it in one direction with chopsticks for a minute until it goes sticky and holds together. That beating is what gives wontons their bounce.
  2. 2A teaspoon per wrapper, wet the edge, fold to a triangle and bring the two long corners together.
  3. 3Get the stock properly good — this is a clear soup and there is nowhere to hide. Season it with white pepper and a little soy only.
  4. 4Boil the wontons in a separate pan of water, 4 minutes, so they do not cloud the broth.
  5. 5Wontons into bowls, broth poured over, pak choi wilted in the heat, spring onion on top.

In chilli oil, no soup

40 minutes · serves 4 · Easy

What you need

  • Wontons as above
  • Chilli oil
  • Black vinegar
  • Soy
  • Garlic
  • Spring onion

What you do

  1. 1Boil the wontons 4 minutes and drain them well.
  2. 2Sauce in the bowl: chilli oil, vinegar, soy, crushed garlic.
  3. 3Wontons on top, tossed at the table.