Chinese cuisine

Easy

Easy Wonton Soup

Name: Easy Wonton Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 7 oz. Bok Choy; 7 oz. Frozen Shepherd's Purse, Finely Chopped; 7 oz. Ground Pork; 1/2 tsp. Salt; 1/2 tsp. Sugar; 1/2 tsp. White Pepper; 2 Eggs; 1 Pack Of Wonton Wrappers; 1/4 cup Dried Seaweed; 1 tbsp. Soy Sauce; 8 cup Chicken Broth; 1 tsp. Dried Shrimp Skin; 1 tbsp. Chopped Green Onion; 1 tsp. Preserved Dried Cabbage; 1 tsp. White Pepper; 1 tsp. Salt; 1 tsp. Sesame Oil; 2 tbsp. Cooking oil

Chef John Zhang

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With a savory meat filling and veggies, this Wonton Soup is super comforting and delicious. Chef John shares tips on making authentic wonton and be ready on table in less than 30 minutes.

Recipe

PRE TIME: 10 min

COOKING TIME: 15 min

TOTAL TIME: 25 min

4 SERVING

Ingredients:

7 oz. Bok Choy
7 oz. Frozen Shepherd's Purse, Finely Chopped
7 oz. Ground Pork
1/2 tsp. Salt
1/2 tsp. Sugar
1/2 tsp. White Pepper
2 Eggs
1 Pack Of Wonton Wrappers
1/4 cup Dried Seaweed
1 tbsp. Soy Sauce
8 cup Chicken Broth
1 tsp. Dried Shrimp Skin
1 tbsp. Chopped Green Onion
1 tsp. Preserved Dried Cabbage
1 tsp. White Pepper
1 tsp. Salt
1 tsp. Sesame Oil
2 tbsp. Cooking oil

Directions:

Step 1

Put 2 cups of water and bring to boil. Blanch the bok choy for 45 seconds. Transfer to the ice water. Finely chop the bok choy and squeeze the excess water from the leaves.

Step 2

Defrost the frozen Shepherd's purse in the water.

Step 3

Finely chop them and squeeze the excess water.

Step 4

In a large bowl, add the chopped bok choy, Shepherd's purse, ground pork, salt, sugar, soy sauce, white pepper, and mix all the ingredients together.

Step 5

Take a wonton skin and place 1 tsp of meat mixture in the middle, fold and seal with a little water to make the wonton whichever shapes you prefer.

Step 6

In a frying pan over medium heat, add 2 tbsp vegetable oil and pour the beaten eggs in the pan. Cook both sides until golden brown. Let cool.

Step 7

Finely slice the eggs.

Step 8

Place eggs in a serving bowl, add dried seaweed, dried shrimp skin, chopped green onion, preserved dried cabbage, white pepper, salt, and sesame oil. Pour the boiling chicken broth in the bowl.

Step 9

Bring half a pot of water to boil, add the wonton and cook for 3 minutes, add ½ cup of water to calm the boiling when the water is boiling again for 3 to 4 times.

Step 10

Add the cooked wonton to the chicken soup in the bowl. Enjoy!

Final Notes

Shepherd's purse is a popular filling ingredient for wonton in Shanghai, China. You can get it in the frozen section in the Chinese supermarkets. If you can't find it near you, you can substitute with equal amount of bok choy.