📝 About This Recipe
A cornerstone of Peru's beloved Chifa tradition, Sopa Wantan is a masterful fusion of Cantonese techniques and Andean freshness. This comforting elixir features a crystal-clear ginger-infused broth, delicate handmade pork and shrimp dumplings, and a vibrant array of meats and vegetables. It is the ultimate restorative dish that represents over a century of Chinese-Peruvian culinary heritage.
🥗 Ingredients
For the Wontons
- 24 pieces Wonton wrappers (square style, thawed if frozen)
- 250 grams Ground pork (finely minced)
- 100 grams Shrimp (peeled, deveined, and minced into a paste)
- 1 teaspoon Sesame oil (toasted)
- 1 tablespoon Soy sauce (Sillao) (light soy sauce preferred)
- 1 teaspoon Ginger (grated into a paste)
- 2 tablespoons Green onions (finely chopped white parts only)
The Broth and Proteins
- 2.5 liters Chicken stock (high quality, low sodium)
- 2 inch piece Ginger (smashed to release oils)
- 200 grams Chicken breast (thinly sliced into bite-sized pieces)
- 150 grams Char Siu (Chinese BBQ Pork) (sliced into thin medallions)
- 4 large leaves Napa Cabbage (Col China) (cut into 2-inch squares)
- 2 heads Bok Choy (quartered lengthwise)
- 100 grams Snow peas (Holantao) (ends trimmed)
Seasoning and Garnish
- to taste Salt and White Pepper (white pepper is essential for the authentic taste)
- 1/4 cup Green onions (green parts only, finely sliced)
- 1 tablespoon Sesame oil (for finishing the broth)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the ground pork, minced shrimp, 1 tsp sesame oil, 1 tbsp soy sauce, grated ginger, and chopped green onion whites. Mix vigorously in one direction until the filling becomes slightly tacky and cohesive.
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2
Prepare a small bowl of water. Place a wonton wrapper on your palm, add a teaspoon of filling to the center, moisten the edges with water, and fold into a triangle or your preferred wonton shape, pressing out any air bubbles.
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3
Repeat until all wontons are formed. Place them on a tray dusted with a little cornstarch to prevent sticking and cover with a damp cloth.
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4
In a large stockpot, bring the chicken stock and smashed ginger to a gentle boil. Let it simmer for 10 minutes to infuse the ginger flavor, then remove the ginger pieces.
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5
Season the broth with salt and a generous pinch of white pepper. The broth should be clear and fragrant.
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6
Add the sliced chicken breast to the simmering broth. Cook for about 3 minutes until the chicken is opaque and cooked through.
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7
In a separate pot of boiling water, cook the wontons for 3-4 minutes. They are ready when they float to the surface and the skins look translucent. Cooking them separately keeps the main broth clear.
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8
While the wontons cook, add the Napa cabbage, bok choy, and snow peas to the main broth pot. Simmer for only 2 minutes so they remain vibrant and slightly crunchy.
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9
Add the sliced Char Siu (BBQ pork) to the broth just to warm it through.
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10
Use a slotted spoon to carefully transfer the cooked wontons from the water pot into the main broth pot.
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11
Turn off the heat and stir in 1 tablespoon of sesame oil for a glossy finish and nutty aroma.
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12
Ladle the soup into deep bowls, ensuring each serving has 4-5 wontons, plenty of vegetables, and a mix of chicken and Char Siu. Garnish generously with the sliced green onion tops.
💡 Chef's Tips
Always cook your wontons in a separate pot of water; boiling them directly in the soup stock releases starch that makes the broth cloudy. For the best texture, use a mix of pork and shrimp; the shrimp provides a 'snap' that pork alone lacks. White pepper is the secret to that authentic Chifa heat; black pepper changes the flavor profile too much. Do not overcook the vegetables; they should provide a crisp textural contrast to the soft wontons. If you can't find Char Siu, you can substitute with roasted pork belly or ham, though the flavor will be less traditional.
🍽️ Serving Suggestions
Serve with a side of 'Salsa de Tamarindo' (sweet and sour sauce) for dipping the wontons. Pair with a cold glass of Inca Kola, the classic Peruvian bubblegum-flavored soda that perfectly cuts through the savory broth. Serve as a starter for a full Chifa feast alongside Arroz Chaufa (fried rice) and Lomo Saltado. Provide a small dish of soy sauce mixed with minced ginger and chili oil for those who want an extra kick. Accompany with 'Wantan Frito' (fried wontons) for a satisfying crunch.