Making this classic Chinese soup is a lot of fun and easier than you might think — it’s the perfect snow-day activity
- For the Wontons
- 225 g (1/2 lb) medium ground pork
- 115 g (1/4 lb) peeled shrimp, chopped
- 60 mL (1/4 cup) canned water chestnuts, finely chopped
- 3 green onions, the white parts finely chopped and the green tops reserved
- 10 mL (2 teaspoons) soy sauce
- Salt and pepper
- 30 wonton wrappers
For the Soup
- 1 ½ L litres (6 cups) chicken broth
- 250 mL (1 cup) water
- 30 mL (2 tablespoons) fish sauce (nuoc mam)
- 2 carrots, thinly sliced on the diagonal
- 250 mL (1 cup) thinly sliced mushrooms
For the Wontons
- In a bowl, combine all the ingredients except the wrappers. Season with salt and pepper.
- Place 10 ml (2 teaspoons) of the meat and shrimp mixture in the centre of a wrapper. Moisten the outside border with water. Seal by lifting up the wrapper and squeezing the edges together. Transfer to a baking sheet. Stuff the remaining wrappers.
For the Soup
- In a large saucepan, bring the broth, water and fish sauce to a boil. Add the wontons, carrots and mushrooms. Return to a boil, reduce the heat and simmer until the wontons are cooked through, about 6 minutes. Adjust the seasoning.
- Meanwhile, thinly slice the green onion tops on the diagonal. Garnish the soup with the sliced onion tops and serve.
- If you serve the soup the next day, add chicken broth as necessary.
- Sometimes called “skins,” wonton wrappers are often available in the produce aisle of supermarkets. Look for them next to egg-roll wrappers and tofu.