Description
This classic Chinese Wonton Soup features delicate pork and prawn-filled wontons served in a fragrant, savory chicken broth seasoned with ginger, garlic, and soy sauce. Perfect as a comforting appetizer or light meal, this recipe yields 50 to 60 delicious wontons with an optional addition of egg noodles and vegetables like bok choy.
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″ / 3cm 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
Soup 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
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 Filling: In a mixing bowl, combine the lean pork mince, roughly chopped prawns, finely grated ginger, chopped shallots, light soy sauce, Chinese cooking wine, salt, and toasted sesame oil. Mix thoroughly until all ingredients are well incorporated to create a flavorful wonton filling.
- Assemble the Wontons: Place a wonton wrapper on a clean surface. Spoon a small amount of the filling (approximately 1 teaspoon) into the center of each wrapper. Moisten the edges with water, then fold and seal the wontons by pressing the edges firmly together, forming traditional shapes such as a triangle or pouch.
- Prepare the Broth: In a pot, bring the chicken broth to a gentle boil. Add the smashed garlic cloves and sliced ginger to infuse the broth with aromatic flavors. Stir in the light soy sauce, sugar, Chinese cooking wine, and sesame oil. Simmer gently for 5 minutes to allow the flavors to meld.
- Cook the Wontons: Carefully drop the prepared wontons into the simmering broth. Cook the wontons for about 5 to 7 minutes, or until they float to the surface and the filling is thoroughly cooked.
- Optional Additions and Serving: If using, add bok choy or Chinese broccoli to the broth a few minutes before removing from heat to soften slightly. For a heartier soup, cook egg noodles separately according to package instructions and add them to serving bowls. Ladle the wonton soup into bowls, garnish with chopped shallots or scallions, and serve hot.
Notes
- Note 1: Use fresh or frozen wonton wrappers found in most Asian grocery stores.
- Note 2: Light soy sauce provides a milder saltiness and color compared to dark soy sauce.
- Note 3: Shaoxing wine adds depth and authenticity; substitute dry sherry if unavailable.
- Note 4: Toasted sesame oil imparts a rich nutty aroma—do not substitute with plain sesame oil for the same effect.
- Note 5: Homemade or store-bought chicken broth can be used based on preference.
- Note 6: For a more delicate texture, finely chop the prawns to blend well with the pork filling.
- Note 7: To freeze, uncooked wontons can be placed on a baking tray lined with parchment, frozen until solid, then transferred to a freezer bag.
- Note 8: Adding egg noodles makes the soup more filling and can be adjusted based on appetite.
