P
Chinese · Guangzhou
Wonton Soup
Cantonese wonton soup: silky wontons filled with whole shrimp and seasoned pork, floating in a clear, sweet-savoury broth made from dried shrimp, fish, and dried flounder. The broth is the craft — it takes hours and produces a clean, pale golden liquid with a sweetness unlike chicken or beef broth. The wontons should be thin-wrapped and generously filled.
‹Swipe for the next dish›
I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
200g
ground pork
Your own market
40g
shrimp
finely chopped
Your own market
2
scallions
minced
Not yet stocked in British Columbia
10g
2 cloves
garlic
minced
Your own market
15ml
soy sauce
5ml
sesame oil
Your own market
24
round wonton wrappers
Not yet stocked in British Columbia
1.2L
chicken stock
Your own market
50g
bok choy
halved lengthwise
Not yet stocked in British Columbia
1
scallion
sliced thin
Not yet stocked in British Columbia
Each tap is counted, so the stockist sees the demand Provenance sends them.
II
The Method
1
Combine ground pork, chopped shrimp, minced scallion, ginger, garlic, soy sauce, and sesame oil in a bowl; mix gently until just combined.
From the canon — Spring onion is the most ubiquitous aromatic in Chinese cooking and its function is more complex than its common use as a garnish suggests. SCALLION (SPRING ONION) TECHNIQUE →
2
Place 1 teaspoon filling in the centre of each wonton wrapper; wet edges with water, fold into a triangle, then bring two opposite corners together and press to seal.
3
Bring a pot of water to a rolling boil; working in batches, drop wontons in and cook until they float plus 1 additional minute; remove with a slotted spoon and divide among serving bowls.
4
Bring chicken stock to a boil in a separate pot; season lightly with salt.
5
Blanch bok choy in boiling stock for 2 minutes; divide among bowls with wontons.
6
Ladle hot stock over wontons and vegetables.
7
Garnish each bowl with sliced scallion and serve immediately.
IV
Sensory Tests
◇Where it lives or dies. The moment where wonton soup lives or dies is the broth seasoning — the final adjustment of the broth with soy sauce, sugar, and salt should produce a liquid that is balanced and slightly sweet. It should not taste aggressively saline or strongly of pork — the shrimp sweetness should be the dominant note. Taste with a clean spoon and adjust; the broth is the entire platform for the dish.
Pillar V
Cross-cuisine parallels are part of membership.
The dishes this one teaches you, across the cuisines — on every recipe.
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VI
What to Pour
The pairing
Fortified wine
From British Columbia
Wine
Without alcohol
No pour without alcohol holds against this yet.
Why each one works is part of membership — Enter · from $49 a year →
The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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Sourced through Provenance