📝 About This Recipe
Sopa Wantán is the quintessential comfort dish of Peruvian Chifa cuisine, a beautiful marriage of Cantonese techniques and local Peruvian soul. This aromatic soup features delicate, hand-folded wontons swimming in a golden, ginger-infused broth enriched with roasted meats and fresh vegetables. It is a savory, soul-warming experience that represents the vibrant fusion culture found in the heart of Lima's Calle Capón.
🥗 Ingredients
For the Wonton Filling
- 250 grams Ground pork (finely minced)
- 100 grams Shrimp (peeled, deveined, and minced)
- 1 teaspoon Ginger (Kion) (grated into a paste)
- 1 teaspoon Sesame oil (toasted)
- 1 tablespoon Soy sauce (Sillao) (light soy sauce preferred)
- 20-24 pieces Wonton wrappers (fresh or thawed)
For the Broth and Main Soup
- 2 liters Chicken stock (high quality, low sodium)
- 3 slices Ginger (Kion) (thickly sliced and smashed)
- 200 grams Chicken breast (thinly sliced)
- 150 grams Char Siu (Roasted Pork) (sliced into bite-sized pieces)
- 2 heads Bok Choy (Col China) (leaves separated and washed)
- 2 cups Napa Cabbage (roughly chopped)
- 8 pieces Quail eggs (hard-boiled and peeled)
For Garnish and Seasoning
- 1/2 cup Green onions (finely chopped)
- to taste Salt and White Pepper
- 1 dash Sesame oil (for finishing)
👨🍳 Instructions
-
1
In a medium bowl, combine the ground pork, minced shrimp, grated ginger, 1 teaspoon of sesame oil, and 1 tablespoon of soy sauce. Mix vigorously in one direction until the mixture becomes slightly tacky and well combined.
-
2
To assemble the wontons, place a small teaspoon of filling in the center of a wrapper. Moisten the edges with a little water, fold into a triangle, and then bring the two bottom corners together, overlapping them slightly and pressing to seal.
-
3
Repeat the process until all filling is used. Keep the prepared wontons under a damp paper towel to prevent them from drying out while you work.
-
4
In a large pot, bring the chicken stock and the smashed ginger slices to a gentle boil. Let it simmer for 10 minutes to infuse the broth with the ginger aroma.
-
5
Remove the ginger slices from the broth and discard them. Season the broth with salt and a pinch of white pepper to your liking.
-
6
Add the thinly sliced chicken breast to the simmering broth. Cook for about 2-3 minutes until the chicken is opaque and just cooked through.
-
7
Gently drop the wontons into the simmering broth. Cook for 4-5 minutes. You will know they are ready when they float to the surface and the wrapper looks translucent.
-
8
Add the Napa cabbage and bok choy to the pot. These only need about 1-2 minutes to wilt slightly while remaining vibrant and crisp.
-
9
Stir in the sliced Char Siu (roasted pork) and the boiled quail eggs, allowing them to heat through for 1 minute.
-
10
Turn off the heat and add a final dash of sesame oil for a glossy finish and nutty aroma.
-
11
Ladle the soup into deep bowls, ensuring each serving gets an even distribution of wontons, various meats, vegetables, and two quail eggs.
-
12
Garnish generously with chopped green onions and serve immediately while steaming hot.
💡 Chef's Tips
For the best texture, don't overstuff the wontons or they might burst during cooking. If you can't find Char Siu, you can use roasted chicken or ham as a substitute, though the flavor profile will shift. Always cook the wontons in the broth just before serving; if left too long in the liquid, the wrappers will become mushy. Use white pepper instead of black pepper to maintain the clarity and traditional flavor profile of the broth. A teaspoon of 'Sillao' (soy sauce) added to the broth at the end can add a lovely golden depth if the stock is too pale.
🍽️ Serving Suggestions
Serve with a side of 'Wantán Frito' (fried wontons) and tamarind sauce for a crunchy contrast. Pair with a cold glass of Inca Kola, the classic Peruvian bubblegum-flavored soda that cuts through the savory broth. Provide a small dish of spicy chili oil or 'Rocoto' paste on the side for those who enjoy a Peruvian heat kick. This soup is traditionally followed by a main course of Arroz Chaufa (Peruvian Fried Rice). Offer extra soy sauce and lime wedges on the table for guests to customize their broth's acidity and saltiness.