Homemade Wonton Soup
By Liam Carter
Wonton soup is a beloved winter dish that combines homemade wonton wrappers filled with a flavorful shrimp mixture and served in a delicious stock. The dish features tender wontons with a satisfying bite, complemented by the warmth of a ginger-infused broth and the freshness of bok choy. It's perfect for cozy nights and can be made with various proteins. This hearty soup warms the soul and is sure to become a favorite.
Ingredients
- •300 g all-purpose flour
- •2 eggs
- •1 tsp salt
- •90 ml water
- •cornstarch (to roll out)
- •500 g raw shrimp (peeled and deveined)
- •1 tbsp sesame oil
- •salt (to taste)
- •pepper (to taste)
- •3 chicken wings or chicken bones
- •120 g carrots (chopped in medium pieces)
- •120 g celery (chopped in medium pieces)
- •120 g leeks (chopped in medium pieces)
- •30 g ginger (sliced, does not need to be peeled)
- •200 g bok choy
- •green part of a spring onion (sliced)
- •soy sauce (to serve)
Instructions
- 1
Mix the flour with the salt in a bowl.
- 2
Form a hole at the center of the flour and add the eggs and water.
- 3
Mix from the inside, slowly incorporating the dry ingredients from the sides.
- 4
When the spatula or fork doesn't help you anymore, use your hands to finish mixing.
- 5
Knead the dough for 10 minutes or until it turns elastic.
- 6
If the dough is too dry, dampen your hands and continue kneading.
- 7
If the dough is too sticky, dust the flour on your surface.
- 8
Let the dough rest, covered, for 1 hour.
- 9
Dust your surface with cornstarch and roll out the dough.
- 10
Cut the dough into 10cm/4in squares and stack them with plenty of cornstarch between.
- 11
Knead scraps of dough together and let rest for one hour again before rolling out.
- 12
Place all stock ingredients in a large pot and bring to a boil over medium-high heat.
- 13
Reduce the heat, cover, and let it simmer for 2 hours.
- 14
Pass the stock through a sieve and discard the veggies and chicken wings/bones.
- 15
Crush the shrimp against a chopping board, then roughly chop them.
- 16
Add sesame oil, salt, and pepper to the shrimp and mix.
- 17
Place about a tablespoon of the filling at the center of a wonton wrapper.
- 18
With a wet finger, dampen the edges and fold to form a triangle.
- 19
Remove as much air as possible and press on the edges to seal the wontons.
- 20
Fold the edges toward the center and stick them together using a bit of water.
- 21
Place the stock in a large pot and adjust the salt level.
- 22
Add the wontons and bok choy, cooking over medium-low heat for about 15 minutes.
- 23
Serve immediately with sliced spring onion greens and soy sauce to taste.
