These ultra-thin wontons, filled with ginger-scented ground pork, swim in a clear broth garnished with dried shrimp, omelet strips, and fresh cilantro. An everyday Wenzhou classic, comforting and delicate.
Ingredients
- 40 pieces Wonton wrappers
- 250 g Ground pork
- 1 l Chicken broth
- 2 pieces Eggs
- 15 g Dried shrimp
- 20 g Fresh ginger
- 2 bunches Scallion
- 1 bunch Fresh cilantro
- 2 sheets Dried nori seaweed
- 2 tbsp Fried shallots
- 3 tbsp Soy sauce
- 2 tbsp Sesame oil
- 2 pinches White pepper
- to taste Salt
- 1 pinch Sugar
- 1 tbsp Neutral oil
Method
- Very finely chop a piece of peeled fresh ginger. In a bowl, mix the ground pork with the ginger, soy sauce, sesame oil, white pepper, salt, and sugar. Mix the filling vigorously in one direction with your hands until it becomes sticky and homogeneous. Cover and refrigerate.
- Soak the dried shrimp in warm water for a few minutes to rehydrate. Drain and set aside.
- Beat the eggs. Heat a lightly oiled nonstick skillet over low heat. Pour in a thin layer of beaten egg and cook until just set without browning. Carefully flip and cook for a few more seconds. Remove to a plate, let cool, then cut into thin strips. Set aside.
- Prepare the garnish: cut the scallion into thin rings, chop the cilantro, and crumble the nori into small pieces. Place each element in small bowls.
- Bring the chicken broth to a boil in a pot with the rehydrated dried shrimp and a slice of fresh ginger. Simmer over low heat. Taste and adjust the seasoning with soy sauce and salt. Strain while keeping the shrimp, and keep the broth warm.
- Take a wonton wrapper and place a small dollop of filling in the center. Lightly moisten the edges with a wet finger. Fold into a triangle, pressing out the air, then bring the two side corners down together to form the characteristic ingot shape. Repeat until all the filling is used.
- Bring a large pot of water to a boil. Gently drop in the wontons. Stir the bottom gently with a spoon to prevent them from sticking. Cook until the wontons float to the surface and the dough becomes translucent.
- Divide a dash of soy sauce and sesame oil into each bowl, along with a pinch of white pepper. Add the drained wontons and pour the hot broth over them. Garnish with omelet strips, dried shrimp, scallion, cilantro, nori, and fried shallots. Serve immediately.
Nutrition
Per serving
- Energy
- 382.1 kcal
- Protein
- 21.52 g
- Carbohydrate
- 19.06 g
- Fat
- 24.25 g
- Fibre
- 1.84 g
- Calcium
- 32.55 mg
- Iron
- 0.72 mg
- Magnesium
- 21.85 mg
