How to make the best wonton soup
1. Different textures
To avoid a dense, flat stuffing, we opted for different textures of meat. We preferred to chop some of the shrimp and mince the rest by hand rather than using a food processor. Adding ground pork resulted in a much more interesting texture.
2. Magic Powder
Among the ingredients that allow us to obtain a contrast in texture is baking soda, which we coat the pieces of shrimp with and leave to marinate for 15 minutes. This makes them meatier in the mouth and distinguishes them from the rest of the stuffing.
3. Easy folding
To make wontons, we opt for commercially available frozen wonton wrappers, which prove to be a good option in terms of efficiency and the desired thickness. Neither too thin nor too thick, they allow for folding just like tortellini. This results in more even cooking and a compact filling, while still producing an elegant finish.
4. Light broth
Because wontons are so flavorful, they require a light broth. This one is made with chicken drumsticks and shrimp shells, which have a delicate taste. The broth is started in cold water and gradually heated to prevent caramelization and an overly strong flavor. The addition of ginger and brown sugar contributes to the mild aroma.
5. Traditional herbs
Among the essential seasonings in Chinese cuisine is white pepper, which adds a floral flavor and a touch of spice. Here, a small amount is sufficient. Monosodium glutamate (MSG), a flavor enhancer, is often found in Asian dishes. Fish sauce, which provides the desired saltiness, was chosen instead.
6. Clear soup
In wontons, the goal is to keep the broth as clear as possible, not milky. This is why it's suggested to cook the dumplings separately. After releasing their starch into the cooking water, they will appear perfectly translucent once added to the broth. The broth will remain unaltered, and its appearance will be all the more appetizing.
