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Tender pork-and-shrimp wontons simmered in a clear, ginger-scented broth with bok choy, scallions, and a touch of sesame. This comforting Chinese classic is bright, savory, and ready in under an hour.
Image générée par IA
Image générée par IA
A small amount of sesame oil and white pepper gives the pork-and-shrimp filling depth without masking its delicate flavor, while ginger, scallion, and bok choy keep the broth fresh and balanced.
Refrigerate broth and cooked wontons separately in airtight containers for up to 3 days. Uncooked assembled wontons can be refrigerated, covered, for up to 8 hours or frozen on a tray and transferred to a freezer bag for up to 1 month.
Bring the broth to a simmer in a saucepan, add refrigerated wontons, and cook until piping hot and the filling reaches 74°C, about 5 to 7 minutes. Reheat frozen wontons directly in simmering broth for 8 to 10 minutes.
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