SIMPLE WONTON SOUP

I always feel content after having a bowl of homemade wonton soup for breakfast, lunch, or dinner.

A lot of us seem to be familiar with wonton soup. Grab the wonton soup from your neighbourhood eatery. The Chinese buffet queue with the most dipped-into pot. Those enormous, rubbery, yellow dumplings that require three bites to consume.

This is a really quick and delicious dish for wonton soup. Any time of day, wonton soup can be made by boiling, freezing, and adding the wontons to stock.

SERVES EIGHT
PREP: One hour and forty minutes
COOK TIME: 20 minutes
A total of two hours

INGREDIENTS FOR SIMPLE WONTON SOUP
10 ounces (280 g) of baby bok choy or a comparable
green vegetable
8 ounces (225 g) of ground Beef
2 1/2 tablespoons (plus extra for the stock) of sesame oil
Eighteen white peppercorns
One tablespoon soy sauce
One-half teaspoon salt
Two teaspoons Shaoxing wine
One package wonton wrappers
six cups (about 1.5 litres) of chicken stock
One chopped scallion
INSTRUCTIONS FOR SIMPLE WONTON SOUP
Washing the vegetables well should be the first step. Bring a large saucepan of water to a boil and blanch the vegetables just until wilted, about 60-90 seconds. Use cold water to rinse and drain.
Squeeze as much water out of a large bunch of vegetables as you can. Chop the vegetables very finely (you can even use a food processor to expedite this step). Continue until every veggie has been chopped.
Add the ground Beef finely chopped veggies, 1/2 teaspoon salt, 1 tablespoon soy sauce, 2 1/2 tablespoons sesame oil, pinch of white pepper, and 1-2 tablespoons Shaoxing wine to a medium-sized bowl. Blend the mixture until it becomes completely emulsified, nearly paste-like.
It’s time to be organised now! Weigh out a small bowl of water. Snatch up a wrapper, then moisten the edges with your finger. Spoon a little more than one teaspoon of filling into the centre. To create a tight seal, fold the wrapper in half and press the two sides together.
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