Wonton soup

Step 1/6

• 150 g shrimp
• 10 g ginger
• 1 egg
• 250 g ground pork
• 1 tsp Shaoxing wine
• 1 tsp sugar
• salt
• pepper

• fine grater
• large bowl
• cutting board
• knife
• small bowl

Chop shrimp, grate ginger, and beat an egg into a small bowl. Mix ground pork and chopped shrimp in a large bowl and season with salt and pepper. Add Shaoxing wine, sugar, grated ginger, and beaten egg. Mix well using chopsticks or a spoon. Let the stuffing set for approx. 60 min.

Step 2/6

• 450 g dumpling wrappers

Put a dumpling wrapper on your dry hand. Add 1 teaspoon of the stuffing in the center. Wet the left, right and bottom sides of the wrapper with some water.

Step 3/6

Fold the bottom side of the wrapper over the stuffing, but leave at least 1 cm/0.5 in space from the top edge.

Step 4/6

Pull the lower corners towards each other.

Step 5/6

Use a drop of water to wet one corner to make it sticky. Fold to seal the two corners. Repeat until all the stuffing is used.

Step 6/6

• 500 ml chicken broth
• edible seaweed for serving

• 2 large pots

Add salted water to a large pot and bring to a boil. Add wontons and cook for approx. 6 min. In another large pot, heat chicken broth over medium heat until it’s hot. Serve wontons in a bowl and pour over hot chicken broth. Top with edible seaweed and enjoy!

Enjoy your meal!