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–+ servings
Wonton Soup

Wonton Soup

Delicious homemade wonton soup featuring lean pork and shrimp filled wontons, served in a savory broth.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner
Cuisine Chinese
Servings 50 wontons
Calories 234 kcal

Equipment

  • large pot
  • Saucepan
  • Slotted spoon
  • bowl

Ingredients
  

Wonton Wrappers

  • 50-60 pieces wonton wrappers Refer to Note 1

Wonton Filling

  • 200 g lean pork mince (ground pork)
  • 200 g peeled prawns roughly chopped
  • 1 tablespoon ginger finely grated (1.5” / 3cm piece)
  • 2 pieces shallots finely chopped (5 tbsp)
  • 1 tablespoon light soy sauce Refer to Note 2
  • 2 tablespoon Chinese cooking wine (Shaoxing wine, Refer to Note 3)
  • 0.5 teaspoon salt
  • 2 tablespoon sesame oil toasted (Refer to Note 4)

Broth (for 2 servings)

  • 3 cups chicken broth Refer to Note 5
  • 2 cloves garlic smashed (6)
  • ⅓ cm ginger sliced (optional, but highly recommended)
  • 1.5 tablespoon light soy sauce Refer to Note 2
  • 2 teaspoon sugar any
  • 1.5 tablespoon Chinese cooking wine Refer to Note 3
  • 0.25-0.5 teaspoon sesame oil

To Serve

  • Shallots finely chopped
  • Bok choy quartered, or Chinese broccoli cut into 10cm /4″ lengths (optional)
  • 40-50 g dried egg noodles per person (optional)

Instructions
 

Wontons

  • Place Filling ingredients in a bowl. Use a potato masher to mash until fairly smooth – about 20 mashes. Don’t turn the prawn into a complete paste, small chunks are good.

Wrapping

  • Lay Wontons on work surface. Use 2 teaspoons to put the Filling on the wontons. Work in batches of 5 if starting out, up to 15 or 20 if confident. Brush 2 edges with water. Fold to seal, pressing out air. Brush water on one corner and bring corners together, pressing to seal. Place wrapped wontons into a container with a lid as you work (so they don’t dry out).

Cooking/Freezing

  • To cook: bring a large pot of water to boil. Place wontons in water and cook for 4 minutes or until they float. Remove with slotted spoon straight into serving bowls. Ladle over broth.
  • To freeze: Freeze uncooked in airtight containers. Cook from frozen for 6 to 8 minutes. IMPORTANT: Do not freeze if you made this with defrosted frozen prawns.

Broth

  • Place Broth ingredients in a saucepan over high heat. Add white ends of scallions/shallots if leftover from Wonton filling. Place lid on, bring to simmer then reduce to medium high and simmer for 5 – 10 minutes to allow the flavours to infuse. Pick garlic and ginger out before using.
  • If using vegetables, blanch in the soup broth and place in serving bowl.

Assemble Soup

  • Prepare noodles according to packet directions (if using noodles). Place in serving bowl with cooked wontons and blanched vegetables. Ladle over soup. Serve!

Notes

Refer to the recipe notes for additional information on ingredients and tips.

Nutrition

Serving: 280gCalories: 234kcalCarbohydrates: 25gProtein: 17.5gFat: 6.4gSaturated Fat: 1.3gPolyunsaturated Fat: 5.1gCholesterol: 80mgSodium: 932mgFiber: 1.2gSugar: 1.8g
Keyword Homemade, Noodles, soup, Wonton Soup, wontons
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