Cantonese Wonton Soup

Ingredients

• ground pork250 g
• raw shrimp, peeled, deveined, and roughly chopped200 g
• light soy sauce1 tbsp
• Shaoxing wine1 tbsp
• sesame oil1 tsp
• white pepper1/2 tsp
• sugar1/2 tsp
• ginger, grated1 tsp
• egg white1
• thin (Hong Kong-style) wonton wrappers40
• chicken stock1.5 L
• pork bones (optional, for broth)300 g
• dried flounder or dried shrimp2 tbsp
• choy sum, cut into 8 cm lengths1 small bunch
• yellow or garlic chives, cut into 4 cm piecessmall handful
• saltto taste

Steps

1. 1

   Blanch and simmer pork bones.

   If using pork bones, blanch them 2 minutes in boiling water, drain, then simmer with the chicken stock and dried flounder for 30 minutes; strain.

2. 2

   Mix the wonton filling.

   Combine pork, shrimp, soy, Shaoxing, sesame oil, white pepper, sugar, ginger, and egg white; stir in one direction until tacky.

3. 3

   Shape the wontons.

   Place 1 tsp filling in the center of each wrapper, wet two edges, and crumple loosely into a nurse's-cap shape.

4. 4

   Bring water and broth to heat.

   Bring a wide pot of water to a rolling boil for cooking the wontons; bring the strained broth back to a simmer in another pot and season with salt.

5. 5

   Cook the wontons in boiling water.

   Drop wontons into the boiling water in batches; once they float, cook 60 seconds more.

6. 6

   Blanch the choy sum.

   Blanch the choy sum in the same water for 30 seconds.

7. 7

   Assemble the soup bowls.

   Divide wontons and greens between bowls, ladle hot broth over, and scatter yellow chives on top.