Wonton Skin Soup

5 from 1 vote

You won't find this Wonton Skin Soup anywhere online but here. Slurp up silky wonton wrappers and enjoy this family recipe!

Prep Time30

Cook Time40

Stock Cooking Time3

Total Time4 10

Course: Breakfast, Dinner, Lunch, Main Course

Cuisine: Asian, Chinese

Servings:

Calories: 1034kcal

Bring the stock to a boil and add the dried shrimp into the broth. Let it simmer on a low-medium heat as you're cooking the stock.
When the stock has simmered for a least 2.5 hours, bring the stock back to a boil and add the pork spare ribs in to cook for 30 minutes or until just cooked. Make sure it cooks over a low-medium heat.
When cooked, take the ribs out and cut them into 2cm (0.8") chunks. Set them aside in a bowl to serve later.
Note: If you plan on adding blood jelly as a topping, you can start cooking it now. Once they're cooked, add them into the stock to absorb the stock's flavor.
Turn the heat up to high and season the broth with the fish sauce, rock sugar, salt and chicken bouillon powder. Let it simmer for 20 minutes.
Meanwhile, bring a large pot of water to a boil and add about 10 wonton wrappers in at a time. Let them cook for 3 minutes or until just cooked.
Pro Tip: Peel them apart as you drop them into the boiling water so they don't clump up as they cook. Also stir the base every 30 seconds so they don't stick to the bottom.
Scoop the skins out into a bowl of cool water.
Start cooking the next batch of skins, then scoop the cooled batch into a colander to drip dry.
To serve, put the cooked wrappers into a bowl. Then top it with the pork spare ribs and scoop the soup over the top along with the blood jelly.
Garnish with spring onions and coriander, pepper and a yaotiao!

Cook the skins as you go. Once the wrappers are cooked and cooled, they'll start to stick together and clump up. Ideally, cook a small batch as you serve so they're fresh.
Test the wrappers beforehand. Some brands have an eggier taste and some taste more like a dough. I find that Chinese branded ones are typically on the eggier side, which works well for this Wonton Skin Soup recipe.
Avoid leaving the pork spare ribs in the stock for too long. The longer it cooks, the softer it will become. If it's left in there for too long, the meat will fall apart.
We use dried shrimp, which you can find from Asian grocery stores. They come in bigger or smaller varieties and any will work.
Aside from the wrappers themselves, all of the other toppings can be added to preference or based on availability.