Wonton soup is a traditional dish from Chinese cuisine that has transcended borders and been adapted in various countries in Latin America and the world. Its origin dates back to the Canton province, where wontons are small dumplings typically filled with meat or seafood, served in a clear and flavorful broth. In Mexico and other Latin American countries, this soup is also simply known as "dim sum soup" or "Chinese turnover soup." In countries like Colombia and Venezuela, it is common to call it "Chinese ravioli soup" due to the similar appearance of wontons to ravioli.
This dish is highly appreciated for its combination of textures and delicate flavors, the result of careful preparation of the filling and the broth that accompanies the dumplings. Throughout its history, the recipe has evolved by including local ingredients and adapting the level of spiciness or seasoning according to regional tastes.
How to Make Wonton Soup
Peel the shrimp.
Make a shallow cut along the back of each shrimp.
Wash the vein.
Finely chop the shrimp.
Mix shrimp, pork, water chestnuts, 2 green onions, 1 teaspoon of cornstarch, 1/2 teaspoon of salt, 1/4 teaspoon of sesame oil, and a pinch of white pepper.
Place 1/2 teaspoon of the shrimp mixture in the center of the wonton wrapper.
Fold the bottom corner of the wonton wrapper over the filling towards the opposite corner, forming a triangle.
Brush the right corner of the triangle with egg white.
Bring the corners together under the filling.
Pinch the left corner with the right one to seal.
Repeat with the remaining wonton wrappers.
Heat water until boiling in a Dutch oven.
Add the wontons.
Heat until boiling.
Reduce the heat.
Simmer uncovered for 2 minutes.
Drain.
Rinse the wontons with cold water.
Place in a container and cover with ice water to prevent sticking.
Remove bones and skin from the chicken breast.
Cut the chicken into thin slices.
Mix chicken, 1/2 teaspoon of cornstarch, 1/2 teaspoon of salt, and a pinch of white pepper in a medium bowl.
Cover and refrigerate for 20 minutes.
Remove the strings from the snow pea pods.
Place the snow pea pods in boiling water.
Cover and cook for 1 minute.
Drain.
Immediately rinse with cold water.
Drain.
Cut the snow pea pods lengthwise into halves.
Slice the mushrooms into 1/4-inch pieces.
Heat broth and mushrooms until boiling in a Dutch oven.
Add the chicken.
Heat until boiling.
Drain the wontons.
Mix wontons, bamboo shoots, 1 teaspoon of salt, and a pinch of white pepper into the broth.
Heat until boiling.
Reduce the heat.
Simmer uncovered for 2 minutes.
Add snow pea pods, 2 tablespoons of green onions, and 1/4 teaspoon of sesame oil.
