Home > Pangsit Rebus Kuah (Wonton Soup)

Pangsit Rebus Kuah (Wonton Soup)

Posting Date: 02/11/16

Pangsit Rebus Kuah (Wonton Soup) is very popular in Indonesia. You can find it in any restaurants that sell Mie Ayam (Indonesian Chicken Noodle Soup). It originated from China and was brought by Chinese immigrants. You can order it by itself in some of the noodle restaurants in Indonesia; however, it is mostly sold with Mie Ayam and thus, this makes a full meal since the noodles will fill your tummy.

Wonton is one of my favorite food because it is so versatile. I normally make them in big batches and freeze them. During winter, I will take some of them from the freezer and make myself wonton soup. If I want to make a full meal, I will cook some noodles, stir fry the chicken, and make the wonton soup to go with the noodles and chicken. You can also fry the wonton to go with the noodles and chicken instead of cooking it in the soup broth. Fried Wonton (Pangsit Goreng) can also be served as an appetizer. It is served with sweet and sour dipping sauce on the side. So, now you understand why I make them in big batches. Another reason why it is so versatile is you can use any meat you want for the filling. In Indonesia, people always use either ground chicken or shrimp. However, in US, most restaurants use ground pork. You can also use ground beef or turkey. You can also use 2 different types of meat, such as chicken and shrimp, pork and shrimp, etc. In this recipe, I use cooked shrimp salad but as mentioned before, you can use any ground meat you like.

If you make them in big batches (the wonton filling for this recipe makes about 50 wontons, so you will have plenty of uncooked leftover wontons), place the leftover in a single layer on a baking sheet, wrap the baking sheet completely with plastic wrap to make sure they will not get dry, and freeze them for several hours. Once they have frozen, you can put them in a ziploc bag before putting them back in the freezer. By freezing them in a single layer, it prevents them from sticking to each other once you put them in the bag.

Ingredients:

For wonton filling: 2 cup cooked shrimp salad. You can use other ground meat you prefer.
For wonton filling: 1" ginger
For wonton filling: 1 tablespoon fresh chopped cilantro
For wonton filling: 2 teaspoon cooking wine
For wonton filling: 1/2 teaspoon sugar
For wonton filling: 1 teaspoon corn starch
For wonton filling: 1 teaspoon salt
For wonton filling: 1 teaspoon sesame oil
Wonton wrappers (as many as needed). The wonton filling recipe makes about 50 wontons.
To seal wonton wrapper: 1/2 cup water
For soup broth: 4 cups of chicken broth. This will make about 4 servings. Instead of chicken broth, you can use chicken bouillon and mix it with 4 cups of water. Follow the direction on the chicken bouillon package for the amount to use with 4 cups of water. I prefer chicken bouillon since it is tastier.
1 green onion, chopped
1 cup of chopped baby bok choy
salt to taste
pepper to taste

Methods:

Grind shrimp and ginger in food processor. You don't need to grind it until smooth. I like to be able to still feel the shrimp meat when I eat it.
Put ground shrimp and ginger in a bowl and combine it with the other wonton filling ingredients (cilantro, cooking wine, sugar, corn starch, salt, and sesame oil). Mix it well so that the meat is well combined with the seasoning.
Lay 1 wonton wrapper on a kitchen counter and place 1/2 cup of water near the wrapper. Place a teaspoon of wonton filling in the center of the wonton wrapper. Wet your fingers in the 1/2 cup of water and using your wet fingers, wet the edges of wrapper. Fold 1 corner of the wrapper over the filling so that it meets the opposite corner of the wrapper. Press the area around the filling toward the direction of the edges of the wrapper to make sure there will not be air pocket. Press the edges firmly to seal it so that filling will not get out when it is cooked. At this point, the wonton is shaped like a triangle. I normally use triangle shaped wonton for fried wonton since it will give me larger surface of fried wonton which makes it larger crispy surface for me to bite. For wonton soup, I continue shaping the wonton by bringing the left and right corners of the triangle so that they meet with each other, moistening them, and sealing them on top of the filling. If you prefer, you can use triangle shaped wonton for wonton soup. Place finished wonton in a single layer on a baking sheet.
Repeat previous step until the filling is gone. Do not stack finished wonton on top of each other since they will stick.
Put chicken broth in a pot and let it boil. If you use chicken bouillon, mix it with 4 cups of water in a pot and let it boil. During boiling, make sure you stir the bouillon so that it can get dissolved.
Once the liquid boil, drop 20 wontons (5 wontons per serving or you can put more wontons per serving), baby bok choy, and green onion to the pot. Let them cook for 5 min and the wontons should float to the top by then. During that time, make sure you stir the liquid so that the wonton will not stick to the bottom of the pot or to the other wontons. Add salt and pepper if needed and stir it.
Divide it into 4 bowls and serve immediately while it is still hot.
Since the filling makes for 50 wontons, you will have extra uncooked wontons you can use in the future. To store them, place the extras in a single layer on a baking sheet, wrap the baking sheet completely with plastic wrap to make sure they will not get dry, and freeze them for several hours. Once they have frozen, you can put them in a ziploc bag before putting them back in the freezer. By freezing them in a single layer, it prevents them from sticking to each other once you put them in the bag.

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