Pork-and-shrimp wonton soup

Method

1. 01

   Make the pork-and-shrimp filling

   Mix 225 g ground pork, 225 g finely chopped shrimp, 15 g minced ginger, 30 g chopped scallion, 15 ml light soy sauce, 30 ml Shaoxing wine, 30 ml sesame oil, and 3 g salt in one direction for 3 minutes. Stop when sticky and cohesive, then refrigerate 15 minutes.

   

2. 02

   Fill and seal 48 wontons

   Divide all filling into 48 equal portions, about 12 g each, and place one in every square wrapper. Moisten the edges with the listed 30 ml sealing water, fold into a triangle, press out all air, and bring the lower corners together. Keep finished wontons covered.

   

3. 03

   Warm the clear broth

   Warm 1.5 L chicken stock, 40 ml broth soy sauce, 15 g broth ginger, 20 ml broth sesame oil, and 1 g white pepper in a saucepan over medium heat to 85–90°C. Hold it at a bare simmer, never a rolling boil.

   

4. 04

   Boil the wonton water

   Bring the separate 2 L wonton-boiling water to a full boil over high heat. Keep the seasoned broth at its 85–90°C bare simmer while this pot comes to temperature.

   

5. 05

   Cook three batches

   Cook 16 wontons per batch, three batches for all 48, at a gentle boil for 3–5 minutes. Move them gently so they do not stick; keep the water from becoming a violent boil.

   

6. 06

   Check doneness and lift promptly

   Lift a batch as soon as the wontons float, the wrappers look semi-translucent, and the pork-and-shrimp centre reaches 74°C. Do not leave cooked wontons in the boiling water, or the skins become soft.

   

7. 07

   Divide the bowls

   Place 12 wontons in each of four bowls. Pour the 85–90°C broth over them and scatter the listed 20 g scallion garnish evenly.

   

8. 08

   Serve within five minutes

   Serve the four bowls within 5 minutes of assembly. The finished broth should remain clear and hot while the wrappers stay silky rather than swollen.