Pork And Shrimp Wonton Soup

Pork And Shrimp Wonton Soup


1 Packet Wonton Wrapper (40 pcs)
6 to 8 Cups Anchovy Stock/Broth
1 Bunch Choy Sum or Bok Choy, trimmed
2 Stalks Scallions, finely chopped
Sesame Oil, optional
Sea Salt to taste
Freshly Ground White Pepper

200 g Ground Pork
150 g Peeled Shrimps, chopped
1 tsp Minced Fresh Ginger
3 Water Chestnuts, peeled and chopped
1 Tbsp Corn Flour
¼ tsp White Pepper
¾ tsp Sea Salt
1 tsp Sesame Oil
1 Tbsp Soy Sauce

Anchovy Stock/Broth
100 grams Dried Anchovies, rinsed & drained well
½ tsp White Peppercorns
2 Chicken Legs, skinless
1 Yellow Onion, halved
1 Medium Size Spice Bag or Muslin Cloth
8 Cups of Water
Sea Salt, to taste


Wonton Filling: Combine the wonton filling ingredients, mix well, and using a pair of chopstick or your hand to stir the stuffing in one direction. Then let the wonton filling marinate in the fridge for at least 2 hours or overnight.

Make the anchovy stock/broth: Bring water to a boil. Place anchovies and white peppercorns in a spice bag and tie with a kitchen string. Then place spice bag, chicken legs, and onion in the boiling water. Closed with a lid, reduce the heat to low and simmer the stock for about 1 to 2 hours. Then season the stock with some sea salt.

Wonton Soup: Place a good teaspoon of the wonton filling in the center of the wrapper. Gather all the corners to the center and press firmly to seal. When ready to serve, bring a pot of water to a rolling boil and add about 1 tsp of sea salt. Blanch the vegetables, remove and set aside. Drop some wontons in the boiling water. When all the wontons have risen to the surfaces, cook for another minute. Then remove with a slotted spoon and place into a bowl with some vegetables. Ladle the stock/broth into the bowl. Drizzle some sesame oil, if using. Top with some scallions and a few dashes of white pepper.


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