Húntun tāng (馄饨汤)
China
Hearty wonton soup with delicate meat filling wrapped in thin skins, served in a flavorful chicken broth. An ideal combination of flavors and textures for a quick lunch or dinner.
Ingredients
- 300 g ground pork
- 2 pcs green onion
- 1 tsp ginger
- 1 tbsp light soy sauce
- 1 tsp Shaoxing wine
- 0.25 tsp salt
- 1 pinch ground white pepper
- 3 tbsp chicken broth
- 40 pcs wonton wrappers
- 2 pcs bok choy
- to taste sesame oil
- to taste chili oil
Steps
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Mix the ground pork, finely chopped green onion, minced ginger, light soy sauce, Shaoxing wine, salt, ground white pepper, and 3 tbsp chicken broth in a bowl, stirring until a sticky paste forms.
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Moisten the edge of a wonton wrapper with water, place a small amount of filling in the center, fold into a rectangle and seal, then moisten one corner and cover with another, sealing the corner. Repeat for all 40 wrappers.
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Bring 1 L of chicken broth to a boil in a pot and set aside.
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In a large pot of boiling water, drop the wonton wrappers, stirring so they don’t stick, and cook until they float.
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After they float, cook the wontons for another 1.5 minutes, then add the bok choy and cook for another 20 seconds.
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In each of the 4 serving bowls, add salt, ground white pepper, and sesame oil to taste, then pour in the hot broth.
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Divide the cooked wontons and bok choy among the bowls, garnish with sliced green onion and, if desired, chili oil.
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If desired, freeze any leftover wontons: spread them in a single layer on a tray, freeze, then transfer to airtight bags.