Wantan Soup

This soup is a typical leftover soup. Arne Schönrock cooked it from the leftovers from our second online cooking class. You can also make it from the frozen leftovers that came up on other occasions.

You put the bone and meat scraps and the scampi shells on low heat with the ginger and lemongrass and simmer them gently on the lowest heat for about 45 min. Remove the foam continuously with a skimmer. Pour the soup through a sieve into another pot.

Cut the carrot into thin strips and the onion into slices. Form the dim sum filling on the center of the Wantan sheets and then fold them into triangles like ravioli. Press the edges of the dough firmly together. Then cook them with the genoise in the hot soup on the lowest heat for about 5 minutes.

Season with pepper, salt, soy sauce and oyster sauce. Finally, add sesame oil and finely chopped basil leaves.

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