Homemade wonton soup

Name: Homemade wonton soup
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 6
Cuisine: Québécoise
Ingredients: ½ lb (250 g) lean ground pork; 7 oz (200 g) raw 21-30 shrimp, peeled and finely chopped; 1 green onion, finely chopped; ¼ cup (60 ml) water chestnuts, finely chopped; 2 tbsp (30 ml) soy sauce; 1 tbsp (15 ml) rice vinegar (or Shaoxing rice wine if available); 2 tsp (10 ml) toasted sesame oil; 1 tsp (5 ml) freshly grated ginger; 1 egg white; 1 package square wonton wrappers (about 50 wrappers); 12 cups (3 liters) chicken broth, homemade if you can; 1 green onion, thinly sliced; 3 tbsp (45 ml) soy sauce; 2 tsp (10 ml) toasted sesame oil; 3 Nantes carrots, cut into julienne; Leaves of 5 baby bok choys; Fresh cilantro, chopped; Green onions, thinly sliced

Preparation 45 min
Cooking 15 min
Servings 6
Freezing Absolutely

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Wonton filling

½ lb (250 g) lean ground pork
7 oz (200 g) raw 21-30 shrimp, peeled and finely chopped
1 green onion, finely chopped
¼ cup (60 ml) water chestnuts, finely chopped
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) rice vinegar (or Shaoxing rice wine if available)
2 tsp (10 ml) toasted sesame oil
1 tsp (5 ml) freshly grated ginger
1 egg white
1 package square wonton wrappers (about 50 wrappers)

Broth

12 cups (3 liters) chicken broth, homemade if you can
1 green onion, thinly sliced
3 tbsp (45 ml) soy sauce
2 tsp (10 ml) toasted sesame oil
3 Nantes carrots, cut into julienne
Leaves of 5 baby bok choys

To serve

Fresh cilantro, chopped
Green onions, thinly sliced

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Preparation

Prepare the filling: in a large bowl, put all the filling ingredients (except the wonton wrappers). Salt and pepper generously. Mix like a ninja with your hands or a sturdy spoon until you get a smooth, firm and sticky texture. This is what makes wontons that hold together during cooking.
Fold the wontons into pouches: place about 1 tsp (5 ml) of filling in the center of a square wonton wrapper. With your finger, lightly moisten the 4 edges of the square with a bit of water. Lift the 4 corners of the wrapper up, above the filling, and pinch firmly together to form a little pouch. Seal the sides well all around so there’s no air inside. Repeat until the filling is used up. Refrigerate, uncovered, while you prepare the broth.
Prepare the broth: in a large pot over medium-high heat, put the chicken broth, green onion, soy sauce and sesame oil. Salt and pepper. Bring to a boil then reduce heat to keep the broth hot without boiling.
Cook the wontons separately: in another large pot, bring water to a low boil (NOT a rolling boil, otherwise the wontons burst). Add about half the wontons and cook 3 to 4 minutes or until they float to the surface and the filling is cooked. Remove gently with a slotted spoon and set aside. Cook the remaining wontons.
During the last minutes of wonton cooking, add the julienned carrots to the hot broth to soften them 2-3 minutes. Add the baby bok choy leaves last so they stay crisp.
Divide the cooked wontons among 6 large serving bowls. Ladle hot broth with vegetables over them. Garnish with finely sliced green onion and chopped fresh cilantro. Serve immediately.