Homemade Wonton Soup
Serves 1
Directions
- 1Start by preparing the ingredients for the stock. Take 1 1/2 pounds of frozen large shrimp, peel and devein them, and keep the shells aside.
- 2Start by preparing the ingredients for the stock. Take 1 1/2 pounds of frozen large shrimp, peel and devein them, and keep the shells aside.
- 3Start by preparing the ingredients for the stock. Take 1 1/2 pounds of frozen large shrimp, peel and devein them, and keep the shells aside.
- 4Add roasted chicken carcasses and shrimp shells into the pressure cooker.
- 5Add roasted chicken carcasses and shrimp shells into the pressure cooker.
- 6Add roasted chicken carcasses and shrimp shells into the pressure cooker.
- 7Add parsley, onion, celery, ginger, and one garlic clove to the pressure cooker.
- 8Add parsley, onion, celery, ginger, and one garlic clove to the pressure cooker.
- 9Add parsley, onion, celery, ginger, and one garlic clove to the pressure cooker.
- 10Add black peppercorns and fill with cold water up to the two-thirds line.
- 11Add black peppercorns and fill with cold water up to the two-thirds line.
- 12Add black peppercorns and fill with cold water up to the two-thirds line.
- 13Pressure cook for one hour.
- 14Pressure cook for one hour.
- 15Pressure cook for one hour.
- 16Prepare the wonton filling: put 1 pound of ground pork into a bowl.
- 17Prepare the wonton filling: put 1 pound of ground pork into a bowl.
- 18Prepare the wonton filling: put 1 pound of ground pork into a bowl.
- 19Grate two cloves of garlic and about a tablespoon of ginger into the pork.
- 20Grate two cloves of garlic and about a tablespoon of ginger into the pork.
- 21Grate two cloves of garlic and about a tablespoon of ginger into the pork.
- 22Chop 4-5 green onions, separating the whites from the dark greens.
- 23Chop 4-5 green onions, separating the whites from the dark greens.
- 24Chop 4-5 green onions, separating the whites from the dark greens.
- 25Add the white parts of the green onions into the pork mixture.
- 26Add the white parts of the green onions into the pork mixture.
- 27Add the white parts of the green onions into the pork mixture.
- 28Add rice wine vinegar, soy sauce, Shaoxing wine, and one teaspoon of chicken bouillon to the pork.
- 29Add rice wine vinegar, soy sauce, Shaoxing wine, and one teaspoon of chicken bouillon to the pork.
- 30Add rice wine vinegar, soy sauce, Shaoxing wine, and one teaspoon of chicken bouillon to the pork.
- 31Crush Sichuan peppercorns with kosher salt.
- 32Crush Sichuan peppercorns with kosher salt.
- 33Crush Sichuan peppercorns with kosher salt.
- 34Add the crushed peppercorns and salt, two teaspoons of sesame oil, and one teaspoon of cornstarch to the pork mixture.
- 35Add the crushed peppercorns and salt, two teaspoons of sesame oil, and one teaspoon of cornstarch to the pork mixture.
- 36Add the crushed peppercorns and salt, two teaspoons of sesame oil, and one teaspoon of cornstarch to the pork mixture.
- 37Mix the pork filling thoroughly with your hands in a circular motion until it feels whipped.
- 38Mix the pork filling thoroughly with your hands in a circular motion until it feels whipped.
- 39Mix the pork filling thoroughly with your hands in a circular motion until it feels whipped.
- 40Take extra thin wonton skins and keep them covered to prevent drying.
- 41Take extra thin wonton skins and keep them covered to prevent drying.
- 42Take extra thin wonton skins and keep them covered to prevent drying.
- 43Moisten the perimeter of a wonton skin, add a little pork filling, and fold point to point, pushing out the air.
- 44Moisten the perimeter of a wonton skin, add a little pork filling, and fold point to point, pushing out the air.
- 45Moisten the perimeter of a wonton skin, add a little pork filling, and fold point to point, pushing out the air.
- 46Bend the bottom and moisten the tips, then bring them together to make them kiss.
- 47Bend the bottom and moisten the tips, then bring them together to make them kiss.
- 48Bend the bottom and moisten the tips, then bring them together to make them kiss.
- 49Repeat until you have 45-50 wontons, keeping them covered as you work.
- 50Repeat until you have 45-50 wontons, keeping them covered as you work.
- 51Repeat until you have 45-50 wontons, keeping them covered as you work.
- 52Strain the cooked stock, ensuring to remove all solids.
- 53Strain the cooked stock, ensuring to remove all solids.
- 54Strain the cooked stock, ensuring to remove all solids.
- 55Pour the strained stock through cheesecloth to further clarify it.
- 56Pour the strained stock through cheesecloth to further clarify it.
- 57Pour the strained stock through cheesecloth to further clarify it.
- 58Taste and season the stock as needed.
- 59Taste and season the stock as needed.
- 60Taste and season the stock as needed.
- 61Bring the stock to a boil, then reduce the heat to medium.
- 62Bring the stock to a boil, then reduce the heat to medium.
- 63Bring the stock to a boil, then reduce the heat to medium.
- 64Add baby bok choy to the stock and boil for 5 minutes.
- 65Add baby bok choy to the stock and boil for 5 minutes.
- 66Add baby bok choy to the stock and boil for 5 minutes.
- 67Turn off the heat and add the cooked shrimp to the soup to prevent overcooking.
- 68Turn off the heat and add the cooked shrimp to the soup to prevent overcooking.
- 69Turn off the heat and add the cooked shrimp to the soup to prevent overcooking.
- 70Let the shrimp sit in the hot soup for 4 minutes to warm through.
- 71Let the shrimp sit in the hot soup for 4 minutes to warm through.
- 72Let the shrimp sit in the hot soup for 4 minutes to warm through.
- 73In a separate pot, boil the wontons for 3-4 minutes. Boil them separately because of the cornstarch, which can thicken the stock.
- 74In a separate pot, boil the wontons for 3-4 minutes. Boil them separately because of the cornstarch, which can thicken the stock.
- 75In a separate pot, boil the wontons for 3-4 minutes. Boil them separately because of the cornstarch, which can thicken the stock.
- 76Serve the wontons in a bowl, add the dark green onions, shrimp, and bok choy.
- 77Serve the wontons in a bowl, add the dark green onions, shrimp, and bok choy.
- 78Serve the wontons in a bowl, add the dark green onions, shrimp, and bok choy.
- 79Pour the hot stock over the wontons and enjoy your homemade wonton soup.
- 80Pour the hot stock over the wontons and enjoy your homemade wonton soup.
- 81Pour the hot stock over the wontons and enjoy your homemade wonton soup.
Ingredients
- 1.5 pounds frozen large shrimp
- 1.5 pounds frozen large shrimp
- 1.5 pounds frozen large shrimp
- roasted chicken carcasses
- roasted chicken carcasses
- roasted chicken carcasses
- shrimp shells
- shrimp shells
- shrimp shells
- parsley
- parsley
- parsley
- onion
- onion
- onion
- celery
- celery
- celery
- ginger
- ginger
- ginger
- 1 garlic clove
- 1 garlic clove
- 1 garlic clove
- black peppercorns
- black peppercorns
- black peppercorns
- cold water
- cold water
- cold water
- 1 pound ground pork
- 1 pound ground pork
- 1 pound ground pork
- 2 cloves garlic
- 2 cloves garlic
- 2 cloves garlic
- 1 tablespoon ginger
- 1 tablespoon ginger
- 1 tablespoon ginger
- 4 green onions
- 4 green onions
- 4 green onions
- rice wine vinegar
- rice wine vinegar
- rice wine vinegar
- soy sauce
- soy sauce
- soy sauce
- Shaoxing wine
- Shaoxing wine
- Shaoxing wine
- 1 teaspoon chicken bouillon
- 1 teaspoon chicken bouillon
- 1 teaspoon chicken bouillon
- Sichuan peppercorns
- Sichuan peppercorns
- Sichuan peppercorns
- kosher salt
- kosher salt
- kosher salt
- 2 teaspoons sesame oil
- 2 teaspoons sesame oil
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch
- 1 teaspoon cornstarch
- 1 teaspoon cornstarch
- extra thin wonton skin
- extra thin wonton skin
- extra thin wonton skin
- baby bok choy
- baby bok choy
- baby bok choy
Equipment
pressure cookerbowlgratermortar and pestlepottongsstrainer
Tips
- Keep wonton skins covered to prevent drying.
- Do not overstuff the wontons.
- Boil wontons separately to avoid thickening the stock with cornstarch.