Seafood Wonton Soup

Wednesday, September 1, 2010

The best soup are the one that are home made and from the heart, but with so many things to do and catch up, who has time for home made right? That is the sad part of today busy mom world. Having a meal on the table at all is a task to itself. Although I find that this to be true for me before in a bigger city and more demanding job, but now in a lazy slower pace town, I find time to make what is good for my family. It is not always completely from scratch, but always from the heart and it home cooked.
In Chinese culture, the most meaningful food to make for someone is soup. For soup is believed to be essential to balance energy and bring them back to health from sickness.
Beside from that fact it also time consuming to make soup, for you have to cook it at a medium to low heat to get the best flavor and benefit out of it.


1 Package of dumping wrapper
12 Shrimps
6 Scallops
1 Tsp of minced ginger
1 Tbsp of minced scallion
1 Tsp of sesame oil
½ Salt
A couple of dash of white pepper
1 Tbsp of soy sauce
1 Tsp of rice wine
1 Tbsp of baking soda
1 Egg white
1 Package of fish balls or shrimp balls
5 Pieces of bak choy cut in halves


1 Package chicken bone
1 Package pork neck bone
1 Dried turnip
6 dried shrimps
2 Inches ginger
1 Onion
1 Tsp of kosher salt
2 Tbsp of fish sauce
2 Tbsp of chicken soup base

Or use the ready made wonton powder soup base to taste.


1. Make the soup by using ready made wonton soup base or boiling some pork neck bone and chicken bone for 2 hours with some ginger, onion, dried turnip and dried shrimp. Add kosher salt and fish sauce to taste.
2. Clean the shrimps and scallops and chop them into small desire size.
3. In a bowl add the baking soda and enough water to cover the shrimp and scallop and let sit for 30 minutes.
4. When it done rinse the baking soda out completely. Then mix the egg white and a couple dash of salt and message into the shrimps and scallops. Let it sit for another 15 minutes.
5. After the 15 minutes up, add the sesame oil, rice wine, salt, soy sauce, ginger, scallion, white pepper and mix well.
6. In a small pot pour enough water and bring to boil.
7. Placing the dumpling wrapper in your palm, scope a teaspoon size filling and place it in the middle. Now wrap it up by simply twisting into a small pouch with wet water finger or using some oil.
8. When all the wonton is ready, slowly lower into the boiling water and cook for a good 8 minutes. You can also blanch the bak choy at this time too.
9. Remove and place in the serving bowl adding the soup and some scallion.
10. Serve hot and enjoy!


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