Wonton Soup Food Network Jet

• servings: 4 servings
• total time: 1 hour 20 minutes

Ingredients

1 1/2 pounds (680 grams) coarsely ground pork

1/2 pound (225 grams) peeled and deveined shrimp, coarsely chopped

2 tablespoons (30 milliliters) premium soy sauce

2 tablespoons (30 milliliters) oyster sauce

1 scallion, thinly sliced

1/2 teaspoon grated ginger

1 teaspoon sugar

1 teaspoon cornstarch

1/2 teaspoon mushroom powder

Few drops sesame oil

Pinch kosher salt

2 dashes ground white pepper

24 yellow wonton wrappers

1 bok choy, quartered (about 4 ounces/115 grams)

5 cups (1.2 liters) Quick Chinese Chicken Broth, recipe follows

1 scallion, thinly sliced

Ground white pepper

6 cups (1.4 liters) water

3 scallions, halved

One 3-inch piece ginger

4 tablespoons (40 grams) chicken powder

1/2 teaspoon (3 grams) sesame oil

2 teaspoons (12 grams) oyster sauce

Directions

For the pork and shrimp wontons: Combine the pork, shrimp, soy sauce, oyster sauce, scallion, ginger, sugar, cornstarch, sesame oil, salt and white pepper in a bowl and knead for 1 to 2 minutes until the mixture turns sticky. Refrigerate at least 30 minutes so it firms slightly for easier wrapping. Keep the wrappers covered with a damp towel.

To make the wontons, moisten the edges of a wrapper, place a heaping teaspoon of filling in the center, and shape the wonton purse-style by bringing the edges of the wrapper up over the filling and pressing and sealing them together at the top. Repeat with the remaining wrappers and filling.

For the soup: Bring about 2 quarts of water in a medium saucepan to a rolling boil. Boil the wontons in the water for about 2 minutes or until they float to the surface. Remove the wontons with a sieve, drain for a moment and divide them between 4 bowls.

While the water is still boiling, blanch the bok choy for about 1 minute in the water until bright green and tender-crisp. Remove with a sieve, drain for a moment and divide between the bowls. Ladle the Quick Chinese Chicken Broth between the bowls. Hit each bowl with some scallion and a pinch of white pepper and serve.

Add the water, scallions and ginger to a small saucepan and bring to a gentle simmer over medium heat — look for small, steady bubbles around the edges (not a rolling boil) to keep the broth clear. Whisk in the chicken powder, sesame oil and oyster sauce and simmer for 10 minutes, until the broth smells aromatic and turns a golden color. Strain if you want a clearer broth. Taste and adjust the seasoning — if it’s too salty add a splash of water. Remove the ginger and scallion when ready to use the broth in soup.

Nutrition

• Calories: 1139
• Total Fat: 42g
• Saturated Fat: 15g
• Cholesterol: 239mg
• Sodium: 2063mg
• Total Carbohydrate: 124g
• Dietary Fiber: 7g
• Total Sugars: 2g
• Protein: 63g