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.
- 2Add roasted chicken carcasses and shrimp shells into the pressure cooker.
- 3Add parsley, onion, celery, ginger, and one garlic clove to the pressure cooker.
- 4Add black peppercorns and fill with cold water up to the two-thirds line.
- 5Pressure cook for one hour.
- 6Prepare the wonton filling: put 1 pound of ground pork into a bowl.
- 7Grate two cloves of garlic and about a tablespoon of ginger into the pork.
- 8Chop 4-5 green onions, separating the whites from the dark greens.
- 9Add the white parts of the green onions into the pork mixture.
- 10Add rice wine vinegar, soy sauce, Shaoxing wine, and one teaspoon of chicken bouillon to the pork.
- 11Crush Sichuan peppercorns with kosher salt.
- 12Add the crushed peppercorns and salt, two teaspoons of sesame oil, and one teaspoon of cornstarch to the pork mixture.
- 13Mix the pork filling thoroughly with your hands in a circular motion until it feels whipped.
- 14Take extra thin wonton skins and keep them covered to prevent drying.
- 15Moisten the perimeter of a wonton skin, add a little pork filling, and fold point to point, pushing out the air.
- 16Bend the bottom and moisten the tips, then bring them together to make them kiss.
- 17Repeat until you have 45-50 wontons, keeping them covered as you work.
- 18Strain the cooked stock, ensuring to remove all solids.
- 19Pour the strained stock through cheesecloth to further clarify it.
- 20Taste and season the stock as needed.
- 21Bring the stock to a boil, then reduce the heat to medium.
- 22Add baby bok choy to the stock and boil for 5 minutes.
- 23Turn off the heat and add the cooked shrimp to the soup to prevent overcooking.
- 24Let the shrimp sit in the hot soup for 4 minutes to warm through.
- 25In a separate pot, boil the wontons for 3-4 minutes. Boil them separately because of the cornstarch, which can thicken the stock.
- 26Serve the wontons in a bowl, add the dark green onions, shrimp, and bok choy.
- 27Pour the hot stock over the wontons and enjoy your homemade wonton soup.
Ingredients
- 1.5 pounds frozen large shrimp
- roasted chicken carcasses
- shrimp shells
- parsley
- onion
- celery
- ginger
- 1 garlic clove
- black peppercorns
- cold water
- 1 pound ground pork
- 2 cloves garlic
- 1 tablespoon ginger
- 4 green onions
- rice wine vinegar
- soy sauce
- Shaoxing wine
- 1 teaspoon chicken bouillon
- Sichuan peppercorns
- kosher salt
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch
- extra thin wonton skin
- 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.
Related recipes
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup
Mongolian Beef Noodles
Chinese · Soup
High Protein Crispy Garlic Chicken Fried Rice
Chinese · Soup
Waterless Chicken Soup
Chinese · Soup30m
Crispy Pork Chili Garlic Noodles
Chinese · Soup20m
Sundubu-jjigae
Chinese · Soup15m
Beef Noodles (New Nan)
Chinese · Soup
Spicy Garlic Chili Oil
Chinese · Soup5m
Mie Gacoan
Chinese · Soup
Bang Bang Chicken Dinner
Chinese · Soup10m
Sundubu jjigae
Chinese · Soup15m