Wan Tan Soup

Ingredients

• 300 g wan-tan dough (frozen, about 48 sheets)
• 1 piece ginger (walnut‑size)
• 0.5 bunch Chinese scallions
• 2 cloves garlic
• 400 g mixed ground meat
• Salt
• pepper (ground)
• 2 tbsp rice wine
• 1 tbsp Sesame oil
• 2 Eggs
• 1.5 l poultry broth
• 2 tsp light soy sauce
• 2 tsp rice vinegar
• 2 tsp Sichuan pepper (freshly ground)
• 0.5 bunch spring onions

Instructions

1. 1.

   Let the wan‑tan dough thaw, gently separate and lay on kitchen towels.

2. 2.

   Peel and finely chop ginger and garlic.

3. 3.

   Combine ground meat with ginger, salt, pepper, rice wine, sesame oil, and eggs; mix well.

4. 4.

   Place a portion of filling in the center of each dough sheet, brush edges with water, fold over the filling, and press firmly to seal. Form small pockets.

5. 5.

   Wash, trim, and slice spring onions into rings.

6. 6.

   Bring broth to a boil. Add the filled wan‑tans and cook uncovered until the dumplings rise and simmer with spring onions for an additional 2 minutes.

7. 7.

   Meanwhile prepare soup bowls. In each bowl add ½ tsp soy sauce, vinegar, ¼ of the garlic, and ½ tsp Sichuan pepper.

8. 8.

   Use a slotted spoon to transfer the wan‑tans to the bowls, ladle some broth over them, and serve immediately.