This is a very simple dish, but don’t worry – the umami game is strong! Plump, silky smooth wontons in a rich Chinese broth make this a superb, soul-warming soup. And you’ll have lots of leftover dumplings too, ready to pop into the freezer… winning!
WATCH THIS RECIPE
Wonton Soup
PREP TIME
10 minutes
COOK TIME
40 minutes
SERVES
4
Ingredients
8 cups chicken stock
2 garlic cloves, crushed
2 spring onions (scallions), plus extra finely sliced spring onions to serve
4cm (1.57 inch) piece ginger, sliced
1 tbsp dried shrimp (optional)
1 tbsp light soy sauce
Pork & prawn wontons:
150g (5.3 oz)pork mince
150g (5.3 oz) minced prawns
1 tbsp finely grated ginger
a pinch of ground white pepper
½ tsp sesame oil
¼ cup chicken stock
2 tsp cornflour (cornstarch)
1 egg
40 wonton wrappers
Steps
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Place the chicken stock, garlic, spring onions, ginger, dried shrimp and soy sauce in a large pot. Place over high heat and bring to a boil. Then reduce the heat to medium and simmer for 20-30 minutes.
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In the meantime, make your wontons. In a large bowl add the pork, prawns, ginger, pepper, sesame oil, chicken stock, cornflour and egg. Use chopsticks or a spoon to vigorously mix the ingredients together until well combined and sticky. Place a heaped teaspoon of mixture into the centre of a wonton wrapper. Moisten the edges with water. Fold the wrapper over the filling to form a triangle. Moisten the 2 side points of the triangle and then bring them together and press firmly. Place the wonton onto a large tray and repeat the process with the remaining filling and wrappers.
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You’ll have far more wontons than you need for 4 serves. If you’re not using all the wontons immediately, freeze them on the tray. Then when they’re firm, transfer them to smaller bags/containers. You can cook them from frozen.
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Strain the stock through a fine mesh sieve and pour it back into a clean saucepan. Season with salt to taste. Keep warm.
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Bring a separate pot of water to the boil and cook the wontons in the boiling water for 3-4 minutes or until the filling is cooked. Use a slotted spoon to drain the wontons and divide among serving bowls. Ladle over the warm broth and sprinkle with finely sliced spring onions.
The best
One of my favorites!
I love the simplicity of this broth! Everything is in our pantry and fridge. I made the wonton’s previously and pulled them out of the freezer. They did freeze well! Although it’s a warm day today, I was in the mood for comforting soup and this always hits the spot. The aromatics fill our home and make our mouths water! Thank you Marion 🙂
Fantastic recipes
We have tried lots of your recipes and have had great success – our friends have raved about them. So simple to make, wonderful instructions in a warm and engaging way – and lots of great tips – fantastic !!!