Sopa Wantan
Ingredients
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- 2 pounds chicken wings – rinsed (~15 medium chicken wings)
- 12 cups water
- 2 inches ginger – sliced
- 2 pieces scallions – smashed
- 1 tsp salt
- 2 1/2 tbsp soy sauce – divided
- 1/2 tsp MSG – optional
- 1/2 pounds ground pork
- 1/2 pounds shrimp – peeled, deveined, finely chopped (~25 medium shrimps)
- 2 pieces scallions – finely chopped
- 1 tbsp ginger – finely grated
- 1 clove garlic – finely minced
- 1 tbsp cornstarch
- 1/4 tsp white pepper – divided
- 2 tsp sesame oil – divided
- 30 wrappers wonton wrappers – kept covered with a damp towel
- scallions – thinly sliced (for serving)
Instructions
1. Combine the chicken wings, water, sliced ginger, smashed scallions, and salt in a large pot. Bring to a boil over high heat, skim foam, then add 1 tbsp of the soy sauce and the MSG (if using). Reduce to a gentle simmer and cook 45–60 minutes, until the broth is clear and full-flavored.
2. While the broth simmers, make the filling: In a bowl, mix the ground pork, chopped shrimp, finely chopped scallions, grated ginger, minced garlic, cornstarch, 1.5 tbsp of the soy sauce, 1 tsp sesame oil, and 1/8 tsp white pepper until the mixture turns sticky and cohesive, 1–2 minutes.
3. Set up a wrapping station with the wonton wrappers and a small bowl of water. Keep wrappers covered with a damp towel so they don’t dry out.
4. Form the wontons: Place 1 heaping tsp filling in the center of a wrapper. Moisten the edges with water, fold into a triangle, and press firmly to seal, pushing out air. Bring the two far corners together and pinch to secure. Repeat to make about 30 wontons.
5. Strain the broth through a fine sieve into a clean pot and discard the solids. Return the clear broth to a gentle simmer over medium heat.
6. Cook the wontons in batches: Slide in half the wontons and simmer 3–5 minutes, until they float and the filling is opaque and firm. Lift them into warmed bowls with a slotted spoon and repeat with the remaining wontons.
7. Finish the broth with the remaining 1 tsp sesame oil and the remaining 1/8 tsp white pepper. Taste and adjust seasoning as needed.
8. Ladle hot broth over the wontons and garnish with thinly sliced scallions. Serve immediately.
Sopa wantan is Peru’s chifa take on wonton soup: a clear, aromatic chicken broth perfumed with ginger and scallions, holding delicate pork-and-shrimp dumplings. The flavor is clean and savory with a gentle lift from white pepper, a hint of sesame, and a touch of soy for depth. Light yet satisfying, it’s a bowl that’s both comforting and lively, often finished with fresh scallion for brightness.
Born from Chinese Cantonese culinary traditions and adapted in Peru, sopa wantan reflects the long history of Chinese immigration that began in the 19th century. As Chinese cooks settled in Lima and beyond, chifa cuisine emerged, blending familiar techniques with local tastes and ingredients. Today, sopa wantan is a menu staple in chifas across the country, with everyday versions offering a simple broth and dumplings, and “especial” renditions adding extras like noodles, chicken, and roast pork.