Traditionally, wonton soup is served as a light lunch or between‑meal snack, never as the soup course in a meal. For this reason, the number of wontons per serving varies greatly, depending on diners’ appetites. When served as the soup course.
6 oz shrimp in their shells
2 oz ground pork or chicken
112 Tbs Shao‑sing wine, sake, or dry sherry
3/4 tsp salt
1 Tbs soy sauce
Dash white pepper
1/2 tsp minced ginger
3 Tbs chopped bamboo shoots or water chestnuts
30 wonton wrappers, commercial
4 cups stock
Dash black pepper
1 tsp sesame oil
1 Tbsp finely chopped scallion
Shell and clean shrimp. Cut into pea‑sized pieces.
To make filling, in a bowl combine shrimp, pork or chicken, wine, 1/4 tsp salt, 1/2 Tbsp soy sauce, white pepper, ginger, and bamboo shoots or water chestnuts; mix well.
The “ To” version:
Filling:
shrimp in their shells
Ground pork or chicken
Salt
Dash white pepper or black pepper
Minced ginger
Soup with some kind of broth, Chinese cabbage or leafy vegetable.
Cook wanton separately with water. Ladle in the soup above.