Wonton Soup

• Prep40 min
• Cook30 min
• Total1 h 10 min
• Serves4

Ingredients

For the wontons

• 2 scallions (30 g), in pieces
• 1 garlic clove
• 10 g fresh ginger, peeled (a 3/4 in piece)
• 300 g ground pork (2/3 lb)
• 15 g soy sauce (1 tbsp)
• 5 g toasted sesame oil (1 tsp)
• 1/2 tsp sugar
• 1/4 tsp salt
• 1/4 tsp ground white pepper
• 1 tsp cornstarch
• 15 g water (1 tbsp)
• 30 square wonton wrappers

For the broth

• 1200 g low-sodium chicken broth (5 cups)
• 15 g fresh ginger, in thin slices (a 1 in piece)
• 2 scallions, white parts only, halved (save the greens to serve)
• 1 garlic clove, smashed
• 20 g soy sauce (1 tbsp + 1 tsp)
• 1 tsp toasted sesame oil
• 1/4 tsp ground white pepper
• 4 baby bok choy, halved lengthwise

To serve

• Sliced green onions
• Chili oil, optional

Instructions

1. Place the scallions, garlic and ginger in the mixing bowl and chop 5 sec/speed 7. Scrape down the sides with the spatula.
2. Add the pork, soy sauce, sesame oil, sugar, salt, white pepper, cornstarch and water and mix 20 sec/reverse/speed 3. Transfer to a bowl.
3. Place 1 teaspoon of filling (about 10 g) in the center of a wrapper and wet the edges with water. Fold it into a triangle, pressing out the air, then bring the two side corners together, overlap them and press to seal. Keep the wontons under a damp towel.
4. Rinse the mixing bowl. Place the broth, ginger slices, scallion whites, garlic, soy sauce, sesame oil and white pepper in it and cook 15 min/100°C (212°F)/reverse/speed soft.
5. Place the bok choy in the Varoma dish, set the Varoma in position and steam 8 min/Varoma/reverse/speed soft, until the bok choy is tender but still bright green.
6. Meanwhile, bring a large pot of water to a boil on the stove. Cook the wontons in 2 batches for 4 to 5 minutes, until they float and the filling reaches 71°C (160°F). Lift them out with a slotted spoon.
7. Remove the ginger, scallion whites and garlic from the broth with a slotted spoon. Divide the wontons and bok choy among bowls, ladle the hot broth over them and top with green onions and chili oil, if you like.

Tips

• Wontons freeze very well. Set the uncooked wontons apart on a tray in the freezer, then bag them for up to 3 months and boil them from frozen for 6 to 7 minutes.
• For pork and shrimp wontons, replace 100 g of the pork with peeled raw shrimp and chop them together with the scallions in step 1.
• Look for the square wonton wrappers in the refrigerated produce section near the tofu, and keep them covered while you work so they don't dry out.