Wonton Soup

Delicate wonton parcels filled with a savory blend of pork and shrimp create little pockets of umami in a light, aromatic broth. Ginger and Shaoxing wine infuse the filling with warmth and depth, while fresh green onions add a bright finishing touch. Perfect for a comforting weeknight dinner or a crowd-pleasing starter that feels elegantly homemade.

Ingredients

50-60 wonton wrappers

200 g lean ground pork

200 g peeled prawns/shrimp, roughly chopped

1 tbsp ginger, finely grated

2 shallots/green onions, finely chopped

1 tbsp light soy sauce

2 tbsp Chinese cooking wine (Shaoxing wine)

1/2 tsp salt

2 tbsp toasted sesame oil

3 cups chicken broth

2 garlic cloves, smashed

1/3 inch piece of ginger, sliced

1 1/2 tbsp light soy sauce

2 tsp sugar

1 1/2 tbsp Chinese cooking wine

1/4 - 1/2 tsp sesame oil

Shallots/scallions, finely chopped, for serving

Bok choy, quartered, or Chinese broccoli (optional)

40-50 g dried egg noodles per person (optional)

Instructions

Place all wonton filling ingredients in a bowl. Use a potato masher to mash until fairly smooth, about 20 mashes. Don't turn the prawns into a complete paste; small chunks are good.

Lay wontons on work surface. Use 2 teaspoons to place filling on the wrappers. Work in batches of 5 if starting out, up to 15-20 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.

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.

To freeze: Freeze uncooked in airtight containers. Cook from frozen for 6-8 minutes. Do not freeze if made with defrosted frozen prawns.

For the 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 a simmer, then reduce to medium-high and simmer for 5-10 minutes to allow flavors to infuse. Remove garlic and ginger before using.

If using vegetables, blanch in the soup broth and place in serving bowl.

Prepare noodles according to packet directions if using. Place in serving bowl with cooked wontons and blanched vegetables.

Ladle over soup and serve!