Wonton Soup
Silky pork and prawn wontons in a clear, flavourful chicken broth. A comforting Chinese classic.
Prep: 30 minutes. Cook: 10 minutes. Difficulty: Medium. Serves 4.
Ingredients
- 200g minced pork
- 100g prawns, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 1 spring onion, finely chopped
- 1 pack wonton wrappers (about 40 pieces)
- 6 cups chicken stock
- 2 stalks bok choy, halved
- White pepper to taste
- Extra spring onions and sesame oil for garnish
Instructions
- Mix minced pork, chopped prawns, soy sauce, sesame oil, ginger, and spring onion in a bowl.
- Place 1 teaspoon of filling in the centre of a wonton wrapper.
- Wet the edges with water. Fold into a triangle and press edges to seal.
- Bring chicken stock to a boil in a large pot.
- Add bok choy and cook for 1 minute.
- Drop wontons into the boiling stock. Cook for 4–5 minutes until they float.
- Season with white pepper.
- Serve in bowls with broth, garnished with spring onions and a drizzle of sesame oil.
Tips for Helpers
- Make wontons in batches — do all the wrapping first, then cook.
- Wontons float when they are cooked.
- Extra uncooked wontons can be frozen on a tray, then stored in a bag for later.
Ingredient Substitutions
- Use all pork if prawns are unavailable.
- Store-bought frozen wontons save time on busy days.