Won Ton Soup

Ingredients:

For the soup:

• 1 green onion/scallion

• 6 cups chicken stock/broth

• 1 tsp kosher salt

• ¼ tsp white pepper 

For the Won Tons:

• 2 green onions/scallions

• ½ lb shrimp (about 8 pieces; shelled and deveined)

• ½ lb ground pork

• 1 knob ginger (1 inch, 2.5 cm per knob)

• 1 package wonton wrappers (12 oz, 340 g; roughly 46 wrappers)

For the filling seasoning:

• 2 tsp soy sauce

• 1 tsp roasted sesame oil

• 1 Tbsp sake

• ½ tsp sugar

• 1 Tbsp potato starch or cornstarch 

• ¼ tsp white pepper powder

Instructions:

To make the soup:

1. To make the soup, cut 1 green onion/scallion into 2-inch pieces. Add 6 cups chicken stock/broth and the green onion to a large pot and bring to a boil

2. Once boiling, season with 1 tsp roasted sesame oil, 1 tsp kosher salt, and ¼ tsp white pepper. Turn off the heat and set aside

To make the filling:

1. To make the wonton filling, chop 2 green onions/scallions into small rounds. Save some chopped green onion to garnish the soup.

2. Chop some cilantro (coriander) and set aside to garnish the soup.

3. Cut ½ lb shrimp into smaller pieces, and then chop them into even smaller pieces (almost like a paste).

4. In a large bowl, combine ½ lb ground pork, the shrimp, and the chopped green onion. Grate 1 knob ginger and add to the mixture.

5. Add all the wonton seasoning ingredients to the mixture: 2 tsp soy sauce, 1 tsp roasted sesame oil, 1 Tbsp sake, ½ tsp sugar, 1 Tbsp potato starch or cornstarch, and ¼ tsp white pepper powder. Mix well.

To fold the won tons: (See pictures below)

1. While you wrap your wontons, bring a large pot of water to boil. Open 1 package wonton wrappers and prepare a small bowl of water (for moistening the wrapper edges). Place a wonton wrapper on your hand. Place a teaspoon of the filling in the center of the wrapper. Start with a small amount so it’s easier to work with. Use your finger to moisten the edges of the wrapper with water.

2. When the edges are moist, fold the wrapper in half to create a rectangular shape, pressing any air that might be trapped around the filling. Fold the sides inward so that they overlap.

3. Wet the portion where the sides meet. Pinch to close and seal

4. Place the finished wontons on a baking sheet lined with parchment paper. Cover with plastic to keep them moist as you continue with the remaining fillings and wrappers.

To cook the won tons:

Put 5 to 10 wontons into a boiling water in a large pot. Depending on how big your pot is, you can add more/less wontons. Do not overcrowd the pot. Cook for 5 minutes, or until wontons float on the surface of the water and are tender and translucent. I boil wontons separately from the soup so it stays clear and clean.

To serve:

Transfer the wontons to serving bowls. Continue with the rest of the wontons. When you are done with cooking, pour some hot soup over wontons and garnish with chopped green onions and cilantro. Sprinkle with some white pepper powder. You can also serve with soy sauce, chili sauce, etc.

To freeze:

Flash freeze for 1 hour (place them on a parchment-lined baking sheet covered with plastic wrap) and transfer them to a freezer bag. Keep in the freezer for up to 1–2 months. When you‘re ready to cook, do not defrost and cook frozen dumplings in boiling water for 12 minutes.