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Scallop Wonton Soup with Garlic Chive Blossoms

Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Ingredients Method

Ingredients
  

  • 400 g 14 oz scallops, minced
  • 455 g 1 lb lean ground pork
  • 1 227 mL, 7.5 fl oz can of water chestnuts, drained and minced
  • 1 1-inch knob fresh ginger, minced
  • 3 scallions thinly sliced
  • 1/2 cup garlic chive blossoms tightly packed
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine
  • 2 teaspoons Chinese five spice powder
  • 1/2 teaspoon white pepper
  • 1 teaspoon cornstrach
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 400 g, 14 oz packaged of wonton wrappers
  • 1 batch Wonton Soup Base see below
Wonton Soup Base
  • 1 1-inch knob fresh ginger, cut into matchsticks
  • 4 cloves of garlic thinly sliced
  • 1 1/2 tablespoons Shaoxing wine
  • 4 cups chicken broth
  • 2 cups water
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1/2 teaspoon sesame oil
  • 1 scallion thinly slice for sprinkling
  • Additional garlic chive blossoms for sprinkling

Method
 

For the Wontons
  1. Place all ingredients with the exception of the wonton skins in a large bowl. Using a clean hand, toss the ingredients until combined. Set aside.
  2. Pour a small amount of water in a little bowl and take a wonton skin. Wet all the edges of the wonton skin using your finger. Place 1 heaping teaspoon of the filling in the center of the wonton skin and fold the skin in half to form a triangle. Wet the bottom two points with some water and bring them to meet in the center. Fold one point underneath the other and press to form a seal. Transfer the finished wonton to a baking sheet dusted with cornstarch. Repeat until you run out of filling or skins or both.
  3. At this point, you can either cook your wontons right away or freeze them. If you choose to freeze them, simply place the baking sheet in your freezer for 1 hour. Once the hour has passed, remove the wontons from the sheet and place them in a large resealable freezer bag. The wontons will keep in the freezer for up to 1 month.
For the Soup
  1. In a large saucepan, heat a quarter-sized amount of sunflower or canola oil. Add the garlic and ginger and saute until fragrant, about 2 minutes.
  2. Pour in the Shaoxing wine and deglaze the pan. Add the water and chicken stock to the pan and bring to a boil. Reduce the soup to a simmer and stir in the soy sauce and sugar. Leave the soup to simmer for 20 minutes.
  3. Now, add half of the wontons (freeze the rest) to the soup. Cook for 7-10 minutes or until the wontons are tender.
  4. Remove the soup from the heat and divide amongst 4-6 bowls. Sprinkle each bowl with scallions and garlic chive blossoms. Serve immediately.