Resep Pangsit Kuah | Easy Chinese wonton soup Recipe

Ingredients:
3 oz raw shrimps
3 oz ground pork
4 water chestnuts, finely chopped
3 spring onions finely chopped
1 tsp cornstarch
1/2 tsp salt
1 tsp oyster sauce
1/4 tsp sesame oil
24 wonton wrapper
1 egg white, slightly beaten

Soup:
4 cup chicken broth
1 tsp salt
a dash of ground white pepper
2 tbsp chopped spring onions

Method:
Rinse, peel and devein shrimps. Chop finely the shrimp. In a bowl, mix chopped shrimp, ground pork, water chestnuts, spring onions, cornstarch, salt, sesame oil, oyster sauce and gound white pepper.

Take 1/2 tsp of filling mixtures in center of wonton wrapper.Fold and form a triangle shape of wonton. Brush one corner of triangle with white egg and bring corners together to seal. Repeat with the remaining wonton wrappers. Cover wonton filling and wrapper with plastic wrapper to keep them dried out.

On a saucepan, heat water to boiling and when it;s boiling, reduce the heat and add wonton. Simmer for about 2 minutes or until wonton is cooked through (floating), then drain and rinse it under cold water. Place in a bowl and add some cooking oil/sesame oil to keep them from sticking.

On a cooking pot, heat the chicken broth and salt. Add spring onions and wonton to the soup. Remove from the heat and serve hot.

Image credit: Avlxyz

• It's not clear when and how wonton was created.
• There are countless wonton variants in it's homeland. Some regions have specialty wonton such as Sichuan wonton, Shanghai wonton and Hongkong wonton.
• Wonton in Chinese dialects means: irregular shaped dumplings (Mandarin), crossed hands (Sichuan dialect), swallowing clouds (Cantonese dialect).
• Pangsit is Indonesian term for wonton. It's derived from Fujian Chinese dialect.
• Some similar dishes with wonton is gyoza (Japanese dumpling), jiozi (Chinese dumpling), mandu (Korean dumpling), ravioli (Italian dumpling), etc.
• In Southeast Asian countries, most common to serve wonton is as noddle dishes companion (see mie ayam) or wonton mee/noodle .