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Wonton Soup

Ingredients

  • 50 – 60 wonton wrappers (Note 1)

WONTON FILLING

  • 200 g / 7 oz lean pork mince (ground)
  • 200 g / 7 oz peeled prawns / shrimp , roughly chopped
  • 1 tbsp ginger , finely grated (1.5″ / 3cm piece)
  • 2 shallots / green onions , finely chopped (5 tbsp)
  • 1 tbsp light soy sauce (Note 2)
  • 2 tbsp Chinese cooking wine (Shaoxing wine) (Note 3)
  • 1/2 tsp salt
  • 2 tbsp sesame oil, toasted (Note 4)

BROTH (FOR 2 SERVINGS)

  • 3 cups / 750 ml chicken broth (Note 5)
  • 2 garlic cloves , smashed (6)
  • ⅓” / 1 cm piece of ginger , sliced (optional, but highly recommended)
  • 1½ tbsp light soy sauce (Note 2)
  • 2 tsp sugar (any)
  • 1½ tbsp chinese cooking wine (Note 3)
  • ¼ – ½ tsp sesame oil

TO SERVE

    • Shallots / scallions , finely chopped
    • 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) (8)

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!