Kantonesische Wantan-Suppe (Húntun)
馄饨 húntunAussprache: hwoon-tuhn
Ein einziger Löffel dieses kantonesischen Favoriten liefert zarte Päckchen, die mit saftigem Schweinefleisch und Garnelen gefüllt sind, zusammen mit knackigem Baby-Pak-Choi in einer leichten, ingwergeküssten Hühnerbrühe, die jeden delikaten Bissen hervorhebt, ohne ihn zu überwältigen.
Kantonesische Wantan-Suppe (Húntun)
馄饨, húntun
Aussprache hwoon-tuhn
- Für
- 6
- Vorbereitung
- 50 Min.
- Zubereitung
- 20 Min.
- Gesamt
- 1 Std. 10 Min.
- Schwierigkeitsgrad
- Mittel
Auch nussfrei.
Allergene: enthält gluten, soja, sesam, schalentiere, ei. Etiketten verpackter Zutaten prüfen.
Zutaten
Mengen wurden angepasst. Garzeiten und Pfannengrößen bleiben gleich.
For the filling
To assemble and cook
For the broth and bowls
Zubereitung
Prepare the filling mixture. Combine the ground pork, finely chopped raw shrimp, two chopped green onions, minced fresh ginger, light soy sauce, Shaoxing wine, toasted sesame oil, sea salt, ground white pepper, and egg white inside a spacious mixing bowl. Use chopsticks or a sturdy spatula to stir everything steadily in a single direction for 2-3 minutes until the texture turns sticky and cohesive.
Prepare the wrapping area. Shield the square wonton wrappers beneath a moistened paper towel to stop them from drying. Prepare a small dish filled with water to use for sealing edges.
Form the wontons. Lay a single wrapper flat on your hand with one point facing your body. Moisten every edge using a fingertip dipped in water, spoon 1 to 2 teaspoons of filling into the middle, then lift the nearest corner to join the opposite one, creating a triangle shape. Squeeze tightly around the filling to push out any trapped air and secure the seam. Dampen the left and right corners, pull them inward until they cross, and pinch firmly to close. Arrange finished pieces on a parchment-covered baking sheet and keep covered while continuing with the rest.
Blanch the bok choy. Heat a large saucepan of water until it reaches a rolling boil. Drop in the halved or quartered baby bok choy and blanch for roughly 1 minute until crisp-tender. Lift out using a slotted spoon, drain thoroughly, and reserve. Maintain the boiling water for the next step.
Create the soup base. Pour the chicken stock into another pot along with the ginger slices. Raise to a boil, lower the heat, and allow it to simmer gently for 10 minutes so flavors develop. Remove and discard the ginger slices, then hold the liquid at a low temperature to stay warm.
Boil the wontons. Drop batches of the prepared wontons into the pot of boiling water, giving a gentle stir to avoid clumping. Simmer at medium heat until the skins appear see-through and the parcels rise to the surface, then cook an additional 2-3 minutes to ensure the interior reaches doneness. Scoop out carefully with a slotted spoon.
Season individual servings. Into each of six bowls, place 1/2 tablespoon light soy sauce from the remainder, about 1/3 teaspoon toasted sesame oil from the remainder, a dash of ground white pepper, and a portion of the thinly sliced green onions. Pour roughly 1 1/3 cups (320 ml) of the hot broth into every bowl and mix well.
Complete the dish. Distribute the boiled wontons and blanched baby bok choy evenly across the bowls. Finish by scattering the rest of the sliced green onions on top. Sample the broth and add fine sea salt only if required. Present immediately while piping hot.
Regionale Variante: Sichuan Red Oil Wontons (Hong You Chao Shou)
Boil the same pork-and-shrimp wontons as above, then drain well. For each serving, mix 2 tablespoons chili oil, 1 tablespoon light soy sauce, 1/2 tablespoon black vinegar, 1 minced garlic clove, 1/2 teaspoon sugar, and 1-2 tablespoons of the hot cooking water in a bowl. Toss the cooked wontons in the sauce and top with sliced green onions and toasted sesame seeds. Serve without broth.
Tipps des Kochs
- Always keep unused wonton wrappers protected under a damp paper towel during assembly because exposure to air causes them to become brittle and difficult to fold properly.
- Ensure a tight seal around the filling when shaping the triangular wonton to eliminate air pockets that might expand during boiling and rupture the wrapper.
- Cook the wontons separately in plain boiling water instead of directly in the broth so the soup remains clear and free of starch that would otherwise turn it cloudy.
Dazu servieren
Serve with chili oil or black vinegar on the side; jasmine tea or oolong tea is a traditional accompaniment.
Vorbereiten und Aufbewahren
Freeze uncooked wontons in a single layer on a tray, then transfer to an airtight bag for up to 3 months. Cook directly from frozen, adding 1-2 minutes to the boiling time.
