Shanghai Wonton Soup

Method10 steps · about 4 hr 10 min

1. 1

   Step 1: Put the 1½ lb chicken bones, 1½ lb pork bones, 9 cups water and 2 ginger slices in a soup pot. Keep the separate ground pork and filling ingredients refrigerated until needed.

   Uses 1½ lb chicken bones · 1½ lb pork bones · 9 cups water, for stock · 2 slices ginger, for stock

2. 2

   Step 2: Bring the stock pot from step 1 to a boil, skimming off foam and impurities. Reduce to the lowest heat that maintains a gentle simmer. Start the clock now and simmer for at least 3 hours, using the source 3–4-hour guide; a slow simmer keeps the stock clear. Check the pot occasionally rather than leaving it unattended.

   First stock check · 180 minUses Bones, water and ginger in the stock pot

3. 3

   Step 3: When the stock has finished simmering, strain it through a fine-mesh strainer into a clean pot, removing the bones, ginger and any bone fragments. Season the strained stock with salt to taste. Keep it hot while making the wontons. If making it ahead, cool promptly in shallow containers and refrigerate within 2 hours; use within 3–4 days and reheat as in step 8.

   Uses Stock with bones and ginger, ready to strain · Salt, to taste after simmering the stock

4. 4

   Step 4: Finely mince the separate ginger (1 slice) slice for the filling. Put it and the ½ lb ground pork in a mixing bowl. Keep the filling cold while preparing it.

   Uses ½ lb ground pork · 1 slice ginger, finely minced for filling

5. 5

   Step 5: Add ¼ tsp salt, 2 tsp Shaoxing wine, 2 tsp light soy sauce, ¼ tsp ground white pepper, 1½ tbsp water, ¼ tsp sugar and 1 tsp sesame oil to the pork and minced ginger from step 4. Stir by hand in one direction for about 5–8 minutes, until the filling becomes a cohesive paste. Refrigerate it while setting out the wrappers.

   Uses Ground pork and minced filling ginger · 1/4 teaspoon salt · 2 teaspoons shaoxing wine · 2 teaspoons light soy sauce · 1/4 teaspoon ground white pepper · 1½ tablespoons water · 1/4 teaspoon sugar · 1 teaspoon sesame oil

   
6. 6

   Step 6: Set out the ½ package thin egg wonton wrappers and keep them covered so they do not dry out. Finely chop the serving scallion (About ½), using about ½ stem per bowl as a guide. Have four serving bowls ready.

   Uses ½ package thin egg wonton wrappers · About ½ scallion stem per bowl, finely chopped

   
7. 7

   Step 7: Place ½ tsp of the chilled pork filling from step 5 in the center of a wrapper from step 6. Fold the wrapper in half and gently squeeze around the top of the filling; keep the edges loose and do not overfill. Repeat with the remaining wrappers and filling, keeping finished wontons and any unused filling chilled. Stop when either supply runs out; the package does not establish an exact wonton count.

   Uses ½ tsp filling per wonton · One thin egg wrapper per wonton

   
8. 8

   Step 8: Heat the strained stock from step 3 until hot for serving; if it was refrigerated, reheat it to 74°C. In a separate pot, bring the wonton-cooking water to a boil. While waiting, put a few drops of the serving sesame oil and a pinch of the serving white pepper into each of the four bowls.

   Uses Strained stock only, excluding discarded bones and ginger · Water, enough to boil the wontons in a separate pot · A few drops of sesame oil per serving bowl · One pinch of the serving white pepper per bowl

9. 9

   Step 9: Once the separate water from step 8 boils, add the freshly formed or refrigerated wontons from step 7 and stir gently. Cook until they float, the skins are tender and the pork filling is fully cooked, reaching 71°C in the center of a representative wonton. Floating is a guide, so continue if the filling is not yet ready. Use batches if necessary to avoid overcrowding.

   Uses Separate boiling water only, excluding stock and serving bowls · Chosen freshly formed or refrigerated wontons, excluding unused filling and wrappers

10. 10

    Step 10: Lift the cooked wontons from step 9 with a slotted spoon, leaving their cooking water behind. Divide them among the seasoned bowls from step 8, ladle over the hot strained stock and finish with the chopped scallion from step 6. Serve immediately. Refrigerate any unused stock promptly in shallow containers.

    Uses Cooked wontons lifted from their water · The four bowls with their serving oil and white pepper · Hot stock ladled into the bowls; finished yield is unmeasured · Prepared scallion, about ½ stem per bowl