Filling

Method

After quite a few requests from my kids, I finally got around to make some Wonton soup and deep-fried Wonton for them recently. Actually they are quite easy to prepare and yet so tasty, as many of you will know. So, today I’m posting a Wonton soup recipe with a simple picture guide on how to wrap the Wonton. I hope you will have fun making them. Do watch out for the deep-fried version’s post here within the next couple of days.Wonton SoupIngredients1 Packet Wonton Wrapper (40 pcs)8 Cups Chicken Stock2 tsp Sesame Oil1 Tbsp Soy Sauce1 Bunch Choy Sum or Bok Choy, trimmed2 Stalks Scallions, finely choppedSea Salt to tasteFreshly Ground White Pepper200 g Ground Pork150 g Peeled Shrimps, finely chopped or minced2 Stalk Scallions, finely chopped1 tsp Minced Fresh Ginger1 Tbsp Corn Flour1/4 tsp White Pepper¾ tsp Sea Salt1 tsp Sesame Oil1 Tbsp Soy SauceCombine the wonton filling ingredients and mix well.Place about 1 to 1 ½ tsp of filling in the center of the wrapper. Seal the edges of the wrapper with water and wrap the wonton.Blanch the vegetables in a saucepan with boiling water and ½ tsp of salt. Cook for about a minute, drain and set aside.Bring a saucepan of water to a boil with a few drizzle of cooking oil. Cook the wontons for about 4 minutes. Remove the wontons with a slotted spoon and divide the portions into each bowls.Bring the chicken stock to a boil. Add the sesame oil, soy sauce and sea salt to taste.Ladle the chicken stock into the bowls of wontons. Top with vegetables, chopped scallions and some freshly ground white pepper. Serve immediately.Here is a simple guide on how to wrap the wonton. Place 1 portion of the filling in the center of the wonton wrapper.Seal all the edges with a little water and fold in half.Fold the top corner backward.Fold the two corners together and press firmly.