Supă de Wonton

Mexican · Total: 35 min · Prep: 20 min · Cook: 15 min · 50 servings

By Chef Singapore (@chef_singapore)

Ingredients

50 - 60 wonton wrappers ((Note 1))
200 g / 7 oz lean pork mince ((ground pork))
200 g / 7 oz peeled prawns / shrimp (, roughly chopped)
1 tbsp ginger (, finely grated (1.5" / 3cm piece))
2 shallots / green onions (, finely chopped (5 tbsp))
1 tbsp light soy sauce ((Note 2))
2 tbsp Chinese cooking wine ((Shaoxing wine) (Note 3))
1/2 tsp salt
2 tbsp sesame oil, toasted ((Note 4))
3 cups / 750 ml chicken broth ((Note 5))
2 garlic cloves (, smashed (6))
⅓" / 1 cm piece of ginger (, sliced (optional, but highly recommended))
1½ tbsp light soy sauce ((Note 2))
2 tsp sugar ((any))
1½ tbsp chinese cooking wine ((Note 3))
¼ - ½ tsp sesame oil
Shallots / scallions (, finely chopped)
Bok choy (, quartered, or Chinese broccoli cut into 10cm /4" lengths (optional))
40 - 50 g / 1.5 - 1.75 oz dried egg noodles per person (, (optional) (8))

Directions

1Place Filling ingredients in a bowl. Use a potato masher to mash until fairly smooth - about 20 mashes. Don't turn the prawn into a complete paste, small chunks are good.
2Use My Way (better Wonton Soup experience!) or the Asian Grocery Store Way (easier to pack for freezing).
3Lay Wontons on work surface. Use 2 teaspoons to put the Filling on the wontons. Work in batches of 5 if starting out, up to 15 or 20 if confident. Brush 2 edges with water. Fold to seal, pressing out air. Brush water on one corner and bring corners together, pressing to seal.
4Place wrapped wontons into a container with a lid as you work (so they don't dry out).
5To cook: bring a large pot of water to boil. Place wontons in water and cook for 4 minutes or until they float. Remove with slotted spoon straight into serving bowls. Ladle over broth.
6To freeze: Freeze uncooked in airtight containers. Cook from frozen for 6 to 8 minutes. IMPORTANT: Do not freeze if you made this with defrosted frozen prawns. (Note 11)
7Place Broth ingredients in a saucepan over high heat. Add white ends of scallions/shallots if leftover from Wonton filling. 
8Place lid on, bring to simmer then reduce to medium high and simmer for 5 - 10 minutes to allow the flavours to infuse. Pick garlic and ginger out before using.
9If using vegetables, blanch in the soup broth and place in serving bowl.
10Prepare noodles according to packet directions (if using noodles). Place in serving bowl with cooked wontons and blanched vegetables.
11Ladle over soup. Serve!