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VIDEORECIPE The easiest wonton soup recipe
Chinese cuisine is one of the oldest, largest and most varied in the world. But if we have to choose its best-known soup, it is none other than wonton soup. As with everything else, there are many variations, but in all cases it is a tasty dish.
Ingredients
Ingredients
- 40 Pieces wonton pasta
- 1 stalk spring onions
- white pepper
- sesame oil
Filling
- 300 g pork
- 300 g shrimps
- 100 g spring onion stalks
- 1 tablespoon light soy sauce
- 1⁄2 tablespoon sugar
- 2 tablespoon maize starch
- 1 teaspoon salt
- white pepper
- 1 teaspoon sesame oil
Soup
- 1 kilo pork and chicken bones
- 2 onion
- 1 tablespoon light soy sauce
- 1 tablespoon salt
- water
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Directions
Cut the onion in half and the spring onions into very thin slices, separating the green part from the white.
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Put the chicken and pork bones in boiling water, cook for 5 minutes, take them out and wash them well.
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Put 2 litres of water, the cleaned bones and the onion in a saucepan over high heat.
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When it starts to boil, lower the heat and leave to cook for 30 minutes. Add the light soy sauce, salt and cook for another 30 minutes.
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In a large bowl put the pork, prawns, cornflour, light soy sauce, salt, white pepper, sesame oil and mix well until sticky.
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Add the whitest part of the spring onion and mix well.
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Cover with cling film and leave to rest in the fridge for at least 20 minutes.
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Take some of the filling, put it in the centre of the wonton pastry and, with the help of a mixture of water and a little flour, close it into a triangle.
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Add a little more water to one of the ends and close the triangle. Repeat until all the dough is filled.
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Cook the wontons in boiling water for 6 minutes, about 6 or 8 pieces per portion.
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Remove them to cold water.
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Cook again for another 1 minute to get the right texture.
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In the serving bowl, add a little sesame oil, white pepper and light soy sauce. Put the wonton in.
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Add some spring onion, the soup and it is ready to eat.
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