Authentic Huai Yang Style Wonton Soup Recipes

AUTHENTIC HUAI YANG STYLE WONTON SOUP RECIPE

Steps:

• If you have a stand mixer or manual pasta machine, you can make wonton wrappers at home easily. Read here for a detailed recipe and tutorial.
• Gather ingredients.
• Fill a stockpot with water and bring it to a boil. While waiting for the water to boil, do the following preparations.
• Cut green onions and ginger into small pieces and then use a mini food processor to finely mince into a paste.
• Place the ground pork into a mixing bowl, add everything under "For Wonton Fillings" except for the bok choy, along with the freshly minced green onion & ginger paste.
• Use a wooden spatula to gently breakdown the ground pork, and start to mix everything together. Once everything is somewhat mixed, use a swift motion to turn the spatula in the same direction, either clockwise or counterclockwise to bind pork with seasonings into a seasoned pork paste.
• When the water in the stockpot is boiling, put the washed & cleaned baby bok choy into the boiling water for 30 seconds and immediately take it out using a skimmer.
• Rinse the blanched baby Bok Choy quickly under the cold water, and then give it a firm squeeze using two hands to get rid of the extra water.
• Cut the baby Bok Choy into very small pieces and fold into the marinated ground pork.
• Crack two eggs into a bowl, whisk very well using a mini whisk.
• Turn the heat to medium-high, heat a 12-inch hard-anodized fry-pan for 1 minute, Spray two squirts of canola oil in the middle of the pan, use a mini rubber spatula to spread the oil evenly across the bottom of the pan
• Pour about half of the whisked egg into the pan, hold the panhandle and move the pan in a rotational mode so that the egg liquid will roll and spread an even thin layer across the bottom of the pan.
• Let it cook for about 1 minute, and then use a wide slotted turner to flip the egg crepe and cook the other side for about 30 seconds.
• Remove the cooked egg crepe from the pan, and then repeat the steps to cook the remaining whisked egg. Turn off the heat and remove the egg crepe from the pan. Cut the egg crepe using julienne cut and set aside.
• Use a kitchen scissor to cut the roasted seaweed sheet into julienne and set aside.
• Read "How To Wrap Wontons in a classic way" for a detailed easy to follow tutorial.
• Fill a large stockpot (8 Qt.) 75% with water and bring it to a boil
• Add about a dozen wontons into the boiling water at a time, gently stir and make sure they are separated and are not sticking to the bottom of the pot.
• Close the lid and bring it to a boil again. As the boiling water rises and is about to reach the top edge of the pot, pour in a cup of tap water, and then close the lid again and wait for it to be back to a boil.
• Repeat this for another two times.
• As soon as it reaches a boil again, turn off the heat. By now, all the wontons should be floating at the top of the pot. Use a stainless skimmer to remove the cooked wontons from the pot.
• Turn on the heat back to medium-high, and repeat the above steps to cook the next batch of wontons.
• Add the chicken broth into a saucepan, bring it to a boil and turn off the heat.
• Add the salt and freshly ground white pepper, mix well, and to the taste.
• Prepare 4 bowls. For each bowl of wonton soup, add about 1/4 cup of egg crepe julienne, 1/4 cup of seaweed julienne, 6 wontons, and 1 1/2 cup steaming chicken broth.
• Serve hot and enjoy a yummy bowl of authentic Huai Yang Style Wonton Soup!