Wonton Soup
User Reviews
5
Wonton Soup
Description
Wonton Soup combines handmade dumplings filled with pork and prawn, wrapped in thin wonton skins, and cooked until tender in a fragrant broth. The filling is carefully prepared by mashing ground pork with chopped prawn, ginger, green onion, soy sauce, cooking wine, salt, and toasted sesame oil, preserving some prawn chunks for texture. Once sealed, the wontons are boiled until they rise to the surface, indicating doneness. They are served in a broth made from chicken stock seasoned with smashed garlic, sliced ginger, soy sauce, sugar, cooking wine, and sesame oil, which infuses the soup with depth and subtle sweetness.
The texture of the wontons is delicate yet slightly firm, contrasted by the rich umami broth. Often, bok choy or Chinese broccoli and optional egg noodles are added, boosting the heartiness and freshness of the soup. Shallots or scallions garnish the dish for brightness.
Practical notes include using toasted sesame oil for flavor, and fresh garlic crushed to infuse the broth without leaving bits behind. The recipe advises not to refreeze wontons made with previously frozen prawn due to seafood safety and suggests cooking fresh prawns lightly before mixing if freezing is necessary. Homemade or quality Asian chicken broth enhances the clean taste. This classic dish balances nuanced layers of seasoning, texture, and aromatic components.
Ingredients
- 50 - 60 wonton wrappers (Note 1)
Wonton Filling
- 200 g / 7 oz pork mince ground pork, lean
- 200 g / 7 oz prawn roughly chopped, peeled, or shrimp
- 1 tbsp ginger , finely grated (1.5" / 3cm piece)
- 2 green onion finely chopped (5 tbsp, or shallots
- 1 tbsp soy sauce Note 2, light
- 2 tbsp Chinese cooking wine (Shaoxing wine) (Note 3)
- 1/2 tsp salt
- 2 tbsp sesame oil Note 4, toasted
Broth (for 2 servings)
- 3 cups / 750 ml chicken broth (Note 5)
- 2 garlic smashed (6, cloves
- ⅓" / 1 cm ginger sliced (optional, but highly recommended, piece
- 1½ tbsp soy sauce Note 2, light
- 2 tsp sugar (any)
- 1½ tbsp Chinese cooking wine (Note 3)
- ¼ - ½ tsp sesame oil
To Serve
- shallot finely chopped, or scallions
- bok choy , quartered, or Chinese broccoli cut into 10cm /4" lengths (optional)
- 40 - 50 g / 1.5 - 1.75 oz egg noodles optional) (8, dried, per person
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 (See photos and video):
- Use My Way (better Wonton Soup experience!) or the Asian Grocery Store Way (easier to pack for freezing).
- 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. (Note 11)
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
- Use toasted sesame oil to enrich the flavor of the filling and broth.
- Freshly crush garlic cloves before adding to broth for gentle infusion without bits.
- Do not freeze wontons containing previously frozen prawn; if needed, lightly cook fresh prawn first before mixing.
- Use cooked egg noodles if adding to soup; raw rice is not suitable.
- Store uncooked wontons in a sealed container to prevent drying before cooking or freezing.
- For a cleaner broth, remove garlic pieces before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50wontons
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 280g | |
| Calories | 234cal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 17.5g | 35% |
| Fat | 6.4g | 10% |
| Saturated Fat | 1.3g | 7% |
| Polyunsaturated Fat | 5.1g | 30% |
| Cholesterol | 80mg | 27% |
| Sodium | 932mg | 39% |
| Fiber | 1.2g | 5% |
| Sugar | 1.8g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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