Description
A delightful and comforting Chinese Wonton Soup featuring tender pork and shrimp wontons in a flavorful, aromatic chicken broth, enhanced with ginger, garlic, and scallions. This recipe includes detailed instructions for making the filling, wrapping wontons, cooking, and preparing the broth for a warming and satisfying meal.
Ingredients
Scale
Wonton Filling
- 50 – 60 wonton wrappers
- 200 g / 7 oz lean pork mince (ground pork)
- 200 g / 7 oz peeled prawns/shrimp, roughly chopped
- 1 tbsp ginger, finely grated (1.5″ / 3 cm piece)
- 2 shallots/green onions, finely chopped (about 5 tbsp)
- 1 tbsp light soy sauce
- 2 tbsp Chinese cooking wine (Shaoxing wine)
- 1/2 tsp salt
- 2 tbsp toasted sesame oil
Broth
- 3 cups / 750 ml chicken broth
- 2 garlic cloves, smashed
- â…“” / 1 cm piece of ginger, sliced (optional but highly recommended)
- 1½ tbsp light soy sauce
- 2 tsp sugar
- 1½ tbsp Chinese cooking wine
- ¼ – ½ tsp sesame oil
- White ends of scallions/shallots (optional, leftover from filling)
Additional Ingredients
- Shallots/scallions, finely chopped (for garnish)
- Bok choy, quartered or Chinese broccoli cut into 10cm / 4″ lengths (optional)
- 40 – 50 g / 1.5 – 1.75 oz dried egg noodles per person (optional)
Instructions
- Prepare the Wonton Filling: Place the pork mince, chopped prawns, grated ginger, finely chopped shallots, light soy sauce, Chinese cooking wine, salt, and toasted sesame oil in a bowl. Use a potato masher to mash the mixture until fairly smooth, about 20 mashes, ensuring the prawns remain slightly chunky for texture.
- Wrap the Wontons: Lay the wonton wrappers flat on a clean surface. Place 2 teaspoons of the filling onto each wrapper. Brush two edges with water, fold to seal, pressing out air. Then brush water on one corner and bring the corners together, pressing firmly to seal. Work in small batches to prevent drying out, placing wrapped wontons into covered containers as you go.
- Cook the Wontons: Bring a large pot of water to a rolling boil. Gently add the wontons and cook for about 4 minutes or until they float to the surface. Remove with a slotted spoon directly into serving bowls.
- Freeze (Optional): To freeze, place uncooked wontons in airtight containers. Cook from frozen for 6 to 8 minutes. Note: Do not freeze if using thawed frozen prawns.
- Prepare the Broth: In a saucepan over high heat, combine chicken broth, smashed garlic cloves, sliced ginger, light soy sauce, sugar, Chinese cooking wine, sesame oil, and optional white scallion ends. Cover and bring to a simmer, then reduce heat to medium-high and simmer gently for 5 to 10 minutes to infuse flavors. Remove garlic and ginger slices before serving.
- Prepare Vegetables (Optional): If using bok choy or Chinese broccoli, blanch them in the simmering broth until tender but crisp. Remove and place in serving bowls.
- Prepare Noodles (Optional): Cook dried egg noodles according to package instructions, drain, and add to serving bowls.
- Assemble the Soup: Place cooked wontons, blanched vegetables, and noodles (if using) in serving bowls. Ladle hot broth over all. Garnish with finely chopped scallions or shallots. Serve immediately.
Notes
- Use fresh wonton wrappers for best texture and flavor.
- Light soy sauce is preferred for seasoning as it lends saltiness without overpowering the broth.
- Chinese cooking wine (Shaoxing wine) adds depth to both filling and broth.
- Toasted sesame oil enhances aroma—add it just before serving for best results.
- If freezing wontons, never freeze those made with thawed frozen prawns for safety and quality.
- Blanching vegetables in broth helps maintain flavor consistency in the soup.
- Adding noodles makes the soup more filling and hearty.
