Kitchen to Kitchen: Recipe for Wonton Soup

Belmont resident Yuan Joy's recipe for Wonton Soup featured on Kitchen to Kitchen, Episode 4.

Ingredients*:

Wonton wrappers

For filling:

Ground pork (70%)

Ground chicken (30%)

2-4 teaspoons of soy sauce

1/2 cup water or 1/2 cup water mixed with scallion-ginger and Sichuan peppercorn

2-4 teaspoons of cooking wine (ShaoXing wine)

For soup:

Water for the broth

1 teaspoon soy sauce or a pinch of salt

A pinch of black papper

A pinch of garlic powder

A pinch of chopped scallions

Dried baby shrimp (optional)

Dried seaweed

Steps:

1. Mix ground pork and chicken in a large mixing bowl using chopsticks.

2. Add 1/2 cup of water or 1/2 cup scallion-ginger and Sichuan peppercorn water. Repeat 4 to 5 times, stirring constantly until it becomes jello-like and puffy.

3. Add cooking wine and soy sauce into the ground meat and mix with chopsticks.

4. Put 1 tablespoon of filling in the center of the Wonton skin.

5. Using your finger, put a drop of water on each of the four corners of the Wonton skin.

6. Fold the skin in half over the filling, pinching the edges to seal.

7. Using your finger, put a drop of water on the two top corners, then attach the two corners together to make the shape of the wonton.

8. Boil water. After it boils, add the wontons in gently. Stir to make sure they don't stick to the bottom of the pot.

9. Add a cup of cold water three more times after boiling to delay boiling time.

10. Add soup ingredients into a large bowl.

11. After wontons are done boiling, ladle the wontons into a larger bowl with the soup ingredients.

*There are no exact quantities in this recipe.