Wan Tan Soup à la Dewi Desi

Ingredients for 2 servings:

• 400 g soup meat with bones
• 1 m.-sized onion(s)
• 20 g ginger, sliced, fresh or frozen
• 2 cloves
• 1 bay leaf, dried
• 1 spring onion(s), green part only
• 1 small carrot(s)
• 2 leaves of white cabbage
• 5 peppercorns, black
• 600 g water
• 10 g beef broth powder
• 4 shiitake mushrooms, dried
• 4 small pak choi
• g mung bean sprouts
• 20 g carrot(s)
• 25 wonton wrappers
• 60 g shrimp
• 100 g minced poultry, finely, freshly chopped
• 1 tsp rice vinegar, black
• 1 tsp soy sauce, sweet
• 1 tsp rice wine (Arak Masak)
• 2 g chicken broth powder
• 1 small chili pepper(s), green
• 1 spring onion(s), white part only
• 2 small garlic cloves
• 1 tsp sesame oil
• 1 m.-sized egg(s)
• n. B. flowers and leaves

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 3 hours 10 minutes; Total time approx. 4 hours 20 minutes

a mild Cantonese wonton soup

Add the broth meat and bones to 2 liters of boiling water. Simmer for 6 minutes, strain, and rinse. Discard the cooking water. Trim both ends of the onion, peel, cut crosswise at the ends, and stud each with a clove. Trim both ends of the garlic cloves, peel, and press through a garlic press. Thinly slice the fresh, peeled ginger crosswise. Weigh the frozen goods and thaw. Wash the spring onion, carrot, and white cabbage, peel the carrot, and chop everything. Place all the broth ingredients in a 2-liter pot. Cover and simmer for 3 hours. Thaw the wonton wrappers in their packaging. Pour 100 ml of boiling water over the mushrooms and let them soak for 30 minutes. Squeeze out the soaking water and add it to the broth. Cut the mushroom caps into strips, discarding the tough stems. Separate the leaves from the pak choi, wash them, separate the white leaf stalks from the leaves, and cut them lengthwise into strips. Halve the leaves lengthwise, then cut them into thirds crosswise, and set aside with the stalks. Rinse and sort the mung bean sprouts. Wash the carrot, trim both ends, and peel them. Using a julienne slicer, slice the carrot into silky threads. For the wontons, finely chop or slice the shrimp. Mix the minced chicken with the shrimp and the ingredients up to the chicken stock. Wash and deseed the chili, and finely chop or slice it with the white part of the spring onion. Crush the garlic. Mix it evenly with the chicken mixture and let it mature in the refrigerator for 30 minutes. Separate the egg, add the egg yolk, sesame oil, and the minced meat mixture to the wonton filling, and mix well. Mix one tablespoon of egg white with two tablespoons of water to make the glue. Place a wonton wrapper diagonally in front of you. Place a slightly heaped teaspoon of the filling just below the center. Brush the slanted, upward-facing edges of the wonton wrapper with a little glue, fold the bottom corner up over the filling, and press firmly into place. Flatten the filling slightly. Brush the right and left corners with the glue and fold them in parallel to the bottom edge to form a pentagon. Continue in this way until all the filling is used up. Cook the wontons in batches in boiling salted water for about four minutes, until they float to the top and are cooked through. Remove with a slotted spoon and drain. Defatt the broth and strain it into another pot. Add the prepared fillings and simmer the finished soup for two minutes. Season with salt and pepper, add the wontons, and serve immediately.