Wonton Soup Recipe
HK$98
Aberdeen Street Social's Wonton Soup is a testament to Cantonese culinary mastery. Each wonton is meticulously hand-wrapped with a delicate filling of fresh pork and shrimp, served in a crystal-clear broth that has been simmered for hours with pork bones, dried shrimp, and aromatic vegetables to achieve the perfect depth of flavor.
Aberdeen Street Social Recipe
Our wonton soup recipe has been refined over generations, creating the perfect balance of delicate wontons and rich, clear broth.
Ingredients
For the Wonton Filling:
- 200g ground pork
- 100g fresh shrimp, chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/2 tsp white pepper
- 1 tsp salt
- 1 green onion, minced
- 24 wonton wrappers
For the Broth:
- 1 kg pork bones
- 50g dried shrimp
- 2 pieces dried scallops
- 1 onion, quartered
- 3 slices ginger
- 2 tbsp light soy sauce
- Salt to taste
- Green onions for garnish
Cooking Instructions
- Make the Broth: Blanch pork bones in boiling water for 5 minutes. Rinse and place in fresh water with dried shrimp, scallops, onion, and ginger. Simmer for 3 hours.
- Prepare Filling: Mix ground pork, chopped shrimp, soy sauce, sesame oil, cornstarch, white pepper, salt, and green onion until well combined.
- Wrap Wontons: Place 1 teaspoon of filling in center of each wrapper. Wet edges and fold into traditional wonton shape, sealing tightly.
- Cook Wontons: Bring a pot of water to boil. Add wontons and cook for 5-6 minutes until they float to the surface.
- Assemble: Strain and season the broth. Place cooked wontons in bowls, ladle hot broth over, and garnish with chopped green onions.
Chef's Tips from Aberdeen Street Social
Clear Broth Secret
Skim the broth regularly during cooking and strain through fine mesh for crystal-clear results.
Wonton Wrapping
Don't overfill the wontons. The traditional shape should resemble a small purse with pleated edges.
Perfect Texture
The filling should have a bouncy texture. Mix in one direction to develop the protein structure.