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Cantonese Wonton Soup

Recipe #: 154  |  Submitted By: unknown  |  Last Modified: 17 Jun 2009

Description: Wontons, or small dumplings, served in broth are a national Chinese snack. The main ingredient for wonton filling is pork, but in Kwangtung, shrimps and prawns are also used, because they are so easily available. This addition gives the wontons a much more interesting taste and texture.

Servings: 8 servings

Cantonese Wonton Soup
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Ingredients for Cantonese Wonton Soup

 350g pork, with about 50g fat

 100g raw shelled shrimps

 6 spring onions, cut into tiny rounds

 50-75g canned bamboo shoots, finely chopped

 1 egg yolk

 90 wonton wrappers, each about 7.5cm square

 1 egg white, lightly beaten


 6-8 leaves Cos lettuce or Chinese celery cabbage shredded crosswise into 2.5cm pieces

 1.4 litres prime and clear stocks, mixed together

 16 tsp groundnut or corn oil

For the marinade:

 1 tsp salt

 ½ tsp sugar

 1 tbsp tin soy sauce

 1 tsp thick soy sauce

 10 turns black pepper mill

 1½ tsp Shaohsing wine or medium dry sherry

 1 tsp potato flour

 3-4 tbsp water

 2 tsp sesame oil

To serve:

 ground pepper

 sesame oil

 thin soy sauce

Directions for Cantonese Wonton Soup

Cooking Tip

Wontons freeze well and can therefore be made in advance up to step 7 and frozen. Make sure, however, to cook the defrosted wontons a little longer in boiling water. Wonton soup can also be served with cooked egg noodles in the stock. Allow fewer wontons per bowl when served this way.

1. Chop the pork by hand or mince it. Put into a large bowl.

2. Pat dry the shrimps. Cut into the size of petits pois and add to the pork.

3. Prepare the marinade: add the salt, sugar, soy sauces, pepper, wine or sherry and potato flour to the pork. Stir in the water in the same direction, 1 tbsp at a time.

4. Pick up the pork mixture with one or both hands and throw it back into the bowl or on to a flat surface. Repeat this action about 100 times to achieve the desired light and yet firm texture.

5. Add half the spring onion and all the bamboo shoots to the pork mixture, mix well and leave to marinate for 20-30 minutes. Then blend in the sesame oil.

6. Just before ready to wrap the wontons, stir in the egg yolk which will bind the filling to the wrappers.

7. Wrap the wontons.

8. Bring a large saucepan of salted water to the boil. Blanch the lettuce or cabbage for about 1 minute, remove with a hand strainer or perforated spoon and transfer to bowl.

9. Put the stock in another saucepan and bring to simmering point.

10. Bring the water in the large saucepan to the boil again. Plunge in the wontons, no more than 20 at a time, and return to the boil, stirring gently to separate them. Continue to boil, uncovered, for about 3 minutes until the wontons are cooked and float to the surface.

11. Remove with a hand strainer to individual serving bowls, allowing about 10 wontons per bowl. To each bowl, add a pinch of the remaining spring onion, a few pieces of lettuce or cabbage and 2 tsp oil, and the pour over a ladleful of stock (about 175ml). Everyone can help themselves to ground pepper, sesame oil and soy sauce placed on the table.

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