Classic Wonton Soup Recipe - How to make the authentic Cantonese way
Here is most authentic (in my opinion) Hong Kong wonton soup recipe, after making a trip to Hong Kong last week, visiting some Michelin star wonton restaurants and getting some exotic ingredients at places only the locals know how to get around. Nowadays there are many factories produce frozen wonton, but the quality is never come close to freshly made one. Making wonton is easy. All you need is ground pork, shrimps, ground pepper, eggs, and salt. If you are serious about the quality, go ahead to add the flounder powder, dry shrimp powder, and scallion. Here is my wonton recipe after rounds of testing, and it is very close to the wontons available at Ho Hung Kee. The filling of wonton can be either pork, shrimp or both. I prefer my ‘golden formula’ with 40% lean pork, 10% pork fat and 50% fresh shrimps. The filling with a small portion of pork fat has a softer texture. "Errata: At 3.53 minutes, it should be baking soda, not baking soda or baking powder." Complete recipes and the extensive list of tips at; https://tasteasianfood.com/wonton-soup-recipe/ https://www.facebook.com/TasteOfAsianFood/ https://twitter.com/KwanKaPang https://plus.google.com/u/0/115952786059763150760/posts https://www.instagram.com/kwankapang/