Shanghainese Wonton Soup

After reading Joy’s blog on My Mom’s Wonton Soup made me crave for my mom’s wonton. Honestly, I feel a little close to Joy since we are both Shanghainese, and love Shanghainese food. My favorite quote from her “I hope you guys enjoy this recipe as it holds a very special place in my heart and plus its a Shanghainese recipe so therefore you know it’s freakin bad ass.” Of course it is Joy!

I asked my mom several times for this recipe, but this is my first time making it on my own. I should have written it down then, but I guess it’s never too late, so I’m writing it down now and share it with the whole world. My mom said pretty much the same thing Joy's mom said to her, “you can make bunch of wontons one time, freeze them, and you can eat them whenever – breakfast, lunch, dinner and midnight snack.” And that’s what I’m going to do; it takes time to make the wontons but will last me for a while.

Ingredients: *Makes about 55 wontons

1lb ground pork (don’t get the lean pork)

1 egg

½ tablespoon sesame oil

1 tablespoon Chinese cooking wine (Shao Hsing Cooking Wine) or rice wine

½ tablespoon salt

¼ cup water

¼ cup finely chopped green onion

1 package wonton wrappers

½ package Chinese Leek

Soup base:

1 tablespoon light soy sauce

1/2 tablespoon sesame oil

1/2 teaspoon white pepper

Chopped green onions

Water

Directions: 

1.        Mix water and ground pork together, set aside for 30 minutes let the meet expand a little.

2.       Add egg, sesame oil, cooking wine, salt, green onion and Chinese leek with ground pork, mix well.

3.       Wrap ½ tablespoon mix in each wonton wrapper. Fold them like the picture Joy have shown on her blog.

4.      Bring 5 cups of water to boil. For the soup base, add soy sauce, sesame oil, white pepper and 2 ladles of boiling water in a bowl.

5.       Drop wontons in boiling water, until wontons rise add 2 cups of cold water, let wontons rise again.* Remove wonton from water; place them into already made soup base. Top with green onions and ready to enjoy.

*The reason I bring wontons to boil and rise twice because I want to make sure the ground pork is cooked completely. 

There are optional ingredients you can add into the wonton mix, such as; shiitake mushroom and shrimp. You can also deep fry and serve as appetizers. There you have it, my mom’s version of Shanghainese Wonton Soup. Hope you enjoy it, because I do, every single time. 

Hope you guys enjoy, talk to you next time...peace out!