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Oxtail Wonton Soup

Course Dinner, Main Course, Soup
Total Time 4 hours 30 minutes
Servings 6

Ingredients

Soup

  • 2 pounds oxtails
  • 3 carrots rough chopped
  • 3 ribs celery rough chopped
  • 2 inch ginger peeled and sliced
  • 2 green onions rough chopped
  • 1/2 tsp peppercorn
  • 1/4 tsp coriander whole
  • 1/2 stick cinnamon
  • 1/4 tsp chili flake
  • 1/2 cup sherry
  • 1/3 cup soy sauce
  • 14 cups water
  • 3 each bok choy rough chopped
  • 1 each green onion sliced thin
  • 1 each carrot julienne or shredded

Oxtail Filling

  • All oxtail meat shredded
  • 2 tbsp green onion thin sliced
  • 1 tbsp oyster sauce
  • salt and pepper to taste

Wonton Wrappers

  • 1 1/2 cup bread flour
  • 2 eggs
  • 1/4 tsp salt
  • 2 tbsp water
  • cornstarch as needed

Instructions

Soup

  • Season oxtails with salt and pepper. Heat a large pot with 1 tbsp oil. Sear the oxtails on all sides. Remove from the pan and add the onion, celery, and carrot. Cook until the onions start to get soft and brown. Add sherry, soy sauce, water and spices. Add the oxtails back to the pot. Bring to a boil and reduce to a low simmer. Cook for 3 hours or until the oxtails are tender. Make the wonton wrappers.
  • Remove the oxtails from the broth. Allow to cool slightly. Shred the meat, removing the bone, fat, and cartilage. Strain the broth and return to the pot.
  • After the wontons have been made, bring the broth to a boil. Add the wontons, cook for one minute. Add the bok choy and carrots. Cook until the wonton and vegetables are tender. Season to taste. Garnish with green onions and serve.

Oxtail Filling

  • Mix the cooled shredded oxtail with the green onions and oyster sauce. Season to taste.

Wonton Wrappers

  • Combine flour and salt. Whisk eggs and water together and combine with the flour mixture. Knead the dough for 3-5 minutes. Divide, wrap, and rest for at least one hour.
  • Roll out the dough using cornstarch. Cut the dough into 3 inch squares. Spoon 1 1/2 teaspoons of filling onto each wrapper. Brush the edges with water. Bring 2 edges together to form a triangle. Press and seal the edges. Dab water on the back side of a bottom corner. Press your thumb into the center to form a crease, while bringing the two corners together. Press the corners together to seal. The wet corner should be on top. Repeat until all of the wontons have been filled.