Wonton soup

Prepared 0 of 6 steps

1. 01

   Prepare the filling

   Finely chop the shrimp. Shred the cabbage and squeeze out its excess moisture by hand. Mince the garlic, ginger and half the spring onions. Keep the wonton wrappers under a slightly damp towel so that the edges do not dry out as you work.

2. 02

   Mix the mince

   Combine the pork, shrimp, cabbage, garlic, ginger and prepared spring onions. Add half the soy sauce, sesame oil, salt, pepper and 30 ml water. Mix for 2–3 minutes until cohesive and slightly sticky.

3. 03

   Shape the wontons

   Place a teaspoon of filling in the center of a wrapper. Moisten the edges with water, fold into a triangle and press to seal, expelling air. Join the two lower corners and press again tightly.

4. 04

   Prepare the broth

   Heat the stock with the remaining soy sauce in a separate saucepan. Keep it hot without reducing it. Slice the remaining half of the spring onions very finely and reserve for serving.

5. 05

   Cook the wontons

   In a wide pot, bring water to a boil for cooking. Gently lower batches of wontons, separating them from the bottom, and cook for 5-7 minutes after regaining gentle boiling. Check the filling of one wonton: it should be 74 °C inside.

6. 06

   Divide between bowls

   Remove the wontons with a slotted spoon, drain off excess water and arrange in deep bowls. Pour over hot broth and add the remaining green onion. Do not keep cooked wontons long in the broth: the thin wrapper will become soggy.