Classic Wonton Soup
40 large wonton wrappers
For the wonton filling – shrimp:
20 medium-sized shrimp, peeled and deveined, cut into half lengthwise
1/2 teaspoon kosher salt
1/2 teaspoon cornstarch
1 teaspoon extra-virgin olive oil
For the wonton filling – pork:
1 pound 80% lean ground pork
1 ½ tablespoons fresh ginger, minced
1 tablespoon Shaoxing rice wine
2 tablespoons light soy sauce
2 teaspoons cornstarch
1 teaspoon brown sugar
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt, divided
6 ounces watercress, chopped (about 4 cups)
For the wonton soup base:
8 cups (4 cartons) Kettle & Fire Chicken Bone Broth or homemade chicken bone broth
2 cups of watercress or other desired green vegetables (optional)
Salt and pepper to taste
Chopped green onion for garnishing
Hot chili oil or sesame oil for drizzling (optional)
Combine the shrimp filling ingredients in a small bowl and mix well. Set aside.
Combine pork, ginger, Shaoxing wine, light soy sauce, cornstarch, and sugar in a big mixing bowl. Stir well.
Add olive oil, salt, watercress in the pork mixture. Use both of your hands to mix all ingredients together.
Prepare a flat work surface by dusting with a little flour. Spread it out with your hand. Prepare a small bowl of water on the side.
Now wrap the wontons. Lay one wrapper flat on your palm of one hand, the narrow side facing you. Scoop up about 1 tablespoon pork filling and place in the center of the wonton wrapper. Add a piece of shrimp on top.
Lift the narrow side of the wrapper and fold towards the wide side of the wrapper, covering the filling completely. The narrow side should go up to the point where there’s about half-inch room left to the wide side.
Slightly dip your thumb into the water. Use your fingers to pinch the narrow- and wide-side edges of the wrappers together around the filling, then bend the wonton into the shape of a nurse’s hat, using your wet thumb to press the two ends together.
Repeat with the rest of the wrappers and place the wontons on the working surface in one single layer with a little distance between each one.
Bring a large pot of water to a boil, add the number of wontons that you want to cook. Let them boil for about 5 minutes until they float. Taste one to see if the filling is cooked through.
At the same time, bring chicken bone broth (2 cups for 10-12 wontons) to a boil in another pot. Add some watercress or your desired green vegetables, like baby bok choy. Cook until the vegetables are wilted, about 1-2 minutes. Season with salt and pepper to taste.
Transfer the soup base to a serving bowl, and drop the cooked wontons into the bowl using a slotted spoon. Garnish with chopped green onions and drizzle with hot chili oil or sesame oil if desired. Enjoy!