Wan-Tan Soup

Ingredients

• 350 g frozen wan-tan wrapper sheets
• 20 g dried mu-err mushroom
• 1 handful herbs (5 g; Thai basil, coriander)
• 4 Spring Onions
• 4 Garlic cloves
• 10 g ginger root
• 1 red chili pepper
• 200 g shrimp (pre‑cooked; peeled, deveined)
• 200 g Ground beef
• 3 tbsp Soy sauce
• 4 tbsp mirin (rice wine)
• 1 tsp fish sauce
• 3.5 tsp toasted sesame oil
• 0.5 tsp five-spice powder
• 1.5 l Chicken broth
• 1 tsp raw cane sugar
• 2 kaffir lime leaves
• 200 g Swiss chard
• Salt
• Pepper

Instructions

1. 1.

   Let the wan‑tan wrappers thaw. Soak mu‑err mushrooms in lukewarm water. Wash herbs, pat dry and finely chop leaves. Trim spring onions, wash and slice into thin rings. Peel garlic cloves and ginger; set aside half of each, finely mince the rest. Halve the chili lengthwise, de‑seed, wash and finely chop.

2. 2.

   Dice shrimp finely. Drain soaked mushrooms, finely chop and combine with shrimp, ground beef, herbs, half the spring onions, minced garlic and ginger in a bowl. Add chili, 1 tbsp soy sauce, 2 tbsp mirin, fish sauce, 3 tsp sesame oil and five‑spice powder. Mix well.

3. 3.

   Brush all four edges of each wan‑tan wrapper with water, place 1 tsp filling in the center, fold corners diagonally to form triangles and press edges firmly. Moisten left and right tips with water, bring them together toward the center and seal the tips tightly.

4. 4.

   For the soup, combine chicken broth with remaining soy sauce and mirin in a pot. Press the leftover garlic, slice remaining ginger into thick rounds and add both to the pot. Add sugar, remaining sesame oil and kaffir lime leaves; bring to a boil and simmer 5–10 minutes over medium heat.

5. 5.

   Meanwhile clean Swiss chard, wash, cut stems into thin strips and finely chop leaves. Add the wan‑tans to the soup and let everything cook gently for 4–5 minutes on low heat.

6. 6.

   Remove garlic, ginger and lime leaves; season the soup with salt and pepper. Distribute wan‑tans and vegetables onto bowls, pour hot broth over them and sprinkle with remaining spring onions.