Szechuan Pork Wonton Soup
This wonton soup is peppery, spicy and so appetizing.
The wonton skins are very delicate while the filling and soup are super flavorful.
- 2 lbs Ground Pork
- 1 tbsp Cooking Wine
- 2 tbsp Dried Shrimp
- 1 tbsp Light Soy Sauce
- 1/2 tsp Peppercorn Powder
- 1/2 tsp White Pepper
- 1/2 tsp White Sugar
- 2 Green OnionChopped
- 1 pkg Wonton WrappersFor the soup sauce
- 1 tbsp Light Soy SauceFor the soup sauce
- 1/4 tsp White PepperFor the soup sauce
- A pinch SaltFor the soup sauce
- 3 tbsp Chili OilFor the soup sauce (optional)
- A small handful Spinach
Make Pork Mixture
Add every sauce and spice to the pork, which includes:
- 1 tbsp. of cooking wine
- 2 tbsp. of dried shrimp (or you could use 1/2 tsp. of salt and 1 tbsp. of oyster sauce too instead)
- 1 tbsp. of light soy sauce
- 1/2 tsp. of peppercorn powder
- 1/2 tsp. of white pepper
- 1/2 tsp. of white sugar
- 2 chopped green onions
Using 4 chopsticks to mix. Stir around in one direction at the same time and occasionally turn the bowl around. Keep stirring for 5 minutes until you can feel resistance from the pork which means the pork is getting sticky.
To wrap a wonton, place a wonton wrapper in one hand, scoop about 3/4 tbsp. of pork mixture in the middle of the wrapper.
Dip finger into the water and wet the edge of the wrap.
Fold the wrap into a rectangular shape, like an envelope but leave a little bit space at the top.
Press firmly along the edge to make sure the filling won’t come out.
Fold the top of the wrapper towards to yourself, while folding the “envelope” down into a U shape.
Put some water on the bottom right corner, fold and press the right and left corner firmly. The dough should stick together because of the water.
Store in the freezer
Once you’re done, place the wontons you do not plan to eat right away in the freezer.
Initially, we will keep them in the freezer for about 2-3 hours to make sure that they do not stick together when we place them in a ziplock bag for longer term storage.
For longer term storage, we can keep them for about 3 to 4 months.
On the stove, the water is boiling now. Add some salt before throwing the wontons into it. I do this because the salt can help cook wontons faster. Drop the wontons one by one.
Then add one cup of water, bring it to boil over high heat. Next add another cup of water and bring it to boil again. This way the wonton can cook thoroughly until they all float up to the top.
Right before taking the wonton out, I’d like to add some fresh spinach to serve with wontons. Count for 10 seconds then take them out.
Go back to the serving bowl and add the water from the pot as the broth, then add our cooked wontons, spinach and some bright green onions on the top.
Enjoy Your Dish!
Having a bowl of wonton soup is such an enjoyable thing. The wonton skins are very delicate while the filling and soup are super flavorful. You might sweat a little from the spiciness while eating them, but it’s just so refreshing to me.
I take it out from the freezer every now and then when a craving hits or when I’m too lazy to make anything else.
|2 lbs Ground Pork|
|1 tbsp Cooking Wine|
|2 tbsp Dried Shrimp|
|1 tbsp Light Soy Sauce|
|1/2 tsp Peppercorn Powder|
|1/2 tsp White Pepper|
|1/2 tsp White Sugar|
|2 Green Onion|
|1 pkg Wonton Wrappers|
|1 tbsp Light Soy Sauce|
|1/4 tsp White Pepper|
|A pinch Salt|
|3 tbsp Chili Oil|
|A small handful Spinach|