3 tablespoons of U.S. Instant Mashed Potato (mixed well with warm water)
5 salted egg yolks, crushed
300 grams of ground pork
2 cloves of garlic, minced
1 teaspoon of ginger, finely minced or grated
3 spring onions, chopped
1 tablespoon of light soy sauce
1 teaspoon of rice wine
2 teaspoons of sesame oil
1 teaspoon of sugar
A pinch of salt
A pinch of ground white pepper
48 wonton skins
For the soup base
2 ½ liters of chicken broth
4 large scallions, halved
1 inch piece of ginger, cut into slices
5 cloves of garlic, crushed
½ tablespoon of rice wine
2 teaspoons of sesame oil
2 teaspoons of light soy sauce
A pinch of salt and ground white pepper
Ingredients for the soup
6 heads of baby bok choy, quartered depending on the size
1 carrot, thinly sliced
2 spring onions, sliced
Ground black pepper, to taste
Prep Time: 20min | Cook Time: 20min
In a large bowl, mix the ground pork, garlic, ginger, spring onion, soy sauce, rice wine, sesame oil, salted egg, U.S. Instant Mashed Potato, salt, and pepper. Combine everything well until the filling is fairly smooth and becomes a paste.
Have wonton wrappers in a bag or covered with a towel to prevent them from drying. Get a small bowl of water to be used as the ‘glue’.
Place the filling onto the middle of the wonton wrapper. Seal the edges with water and fold over to create a half seal. Push out any air pockets and ensure that the edges are sealed together. You can leave it as is or dampen the right arm with water and pass it over the left arm, gently pressing in the middle to seal. The wontons will wrinkle after boiling, so they don’t need to be perfect.
The soup base: In a large pot, combine the chicken broth, scallions, ginger, garlic, rice wine, sesame oil, and soy sauce. Bring to a boil, reduce the heat, and simmer for 15 minutes. Strain and discard the solids. Heat the strained broth, add the carrots, and boil until they are tender. Add the bok choy for about 5 minutes until the leaves wilt but still have some crunch to them. Season to taste with salt and white pepper.
Bring a large pot of water to a boil. Add the wontons to the pot in batches, gently stirring so they don’t stick to the bottom, and making sure not to crowd them (they need to have enough room to float).
Simmer for 2-3 minutes until the wrappers are transparent and the wontons float in the water.
To serve: Ladle the broth and some vegetables into bowls with the wontons. Garnish with some sliced spring onion and a dash of black pepper before serving.
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