Any craving for Chinese food is delicious with Wonton Soup at home. In a transparent soup scented with ginger, soy, sesame, and garlic, plump wontons stuffed with seasoned pork float.
If there was one dish that told the whole story of how our family ate, this would be it.
Dad worked at a wonton bar in Sha-Tau-Kok, which is in the New Territories of Hong Kong and borders China when he was a teenager. This is where my dad learned his trade and skill, which he then taught to me. Wonton means “swallow cloud” in Chinese because after you cooked them, the dumplings float in the soup and look like little clouds.
This recipe calls for ground pork as the foundation for the filling because it has great flavor and a meaty texture. Other meats or proteins are substituted, such as shrimp, ground chicken or turkey, or even ground beef.
What is wonton soup?
Wonton soup is a classic Chinese dish that is made with chicken broth and wontons that are filled. When wontons are wrapped around a spiced meat mixture, they are like ravioli or tortellini in Italy.
The required Ingredients:
For the wontons
- 100g (3½oz) minced pork
- ½ tbsp light soy sauce
- 1½ tsp rice vinegar
- ¼ tsp salt
- ¼ tsp white pepper
- 1 tsp sesame oil
- 1–2 tsp cornflour (cornstarch), only if the mixture is too wet
- 100g (3½oz) raw king prawns (tiger shrimp), peeled, deveined, and finely chopped
- 1cm (½in) piece of fresh ginger, finely chopped
- 1 egg
- 24 wonton wrappers
For the soup
- 3cm (1¼in) piece of fresh ginger, peeled and thinly sliced
- ½ tsp white pepper
- 1 tsp salt
- 1 tbsp soy sauce
- 800ml (3⅓ cups) chicken stock
- 1 spring onion (scallion), finely sliced
- 1 tsp sesame oil
How to make a WONTON SOUP?
- Firstly, make the wontons first. Mix the minced pork, chopped prawns, ginger, soy sauce, vinegar, salt, pepper, and sesame oil together in a large bowl until everything is well. The filling should be slightly sticky, but if it seems too wet, mix in 1–2 teaspoons of cornstarch to thicken it.
- Break the egg into a bowl and use a fork to beat it.
- Put a wonton wrapper on a chopping board and turn it so that it looks like a diamond when you look at it. Spread a thin layer of the egg wash along the top two edges of the wrapper with your fingers or a spoon. Put a quarter teaspoon of filling in the middle of the wrapper, fold the bottom tip to the top tip to make a triangle, and pinch along the edge of the filling to seal the wonton and squeeze out the air. Wet the end of one of the triangle’s long sides and fold it into the middle. Do the same with the other long side and join the two together. Repeat until all the wrappers are full and the filling is gone.
- Make the soup now. Put all the soup ingredients into a large pot and bring to a boil. Then turn down the heat and let the soup simmer for 5 to 8 minutes.
- Fill another big pot with water and heat it until it boils. Drop the wontons carefully into the boiling water and let them cook for 3–4 minutes. Once the wontons float to the top but make sure before you eat them. Pink meat shouldn’t exist.
- Finally, put some chopped spring onions and a drizzle of sesame oil on top of the wontons in each of the four soup bowls. Pour it on top of the soup, and serve.
Wrapping Wontons :
Maggie and I don’t agree on this point. Maggie’s recipe employs trapezium-shaped wonton wrappers (I had to Google it!). Because they’re commonly accessible at stores in Australia, I stick with basic square ones (Woolies, Coles). When they’re done, they look a lot alike.
So this is how I make wontons. This is a time-saving method of wrapping wontons since you may lay out tens or even twenty at a time and wrap them all at once rather than one at a time.
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