Wonton Soup

Where This Goes Wrong

Press all the air out as you seal, or the wontons will burst in the water.

A good stock is the whole soup here. Use homemade if you possibly can.

Wontons freeze superbly — cook from frozen, adding 2 minutes.

Making Wonton Soup

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1. Mix the pork with the soy sauce, Shaoxing wine, ginger, white pepper, salt and cornflour, stirring in one direction for 2 minutes until sticky.

   Mark done Start 2 min timer

2. Fold in the chopped prawns, spring onions and sesame oil. Chill 20 minutes.

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3. Simmer the stock with the sliced ginger and whole spring onions for 15 minutes, then strain and season with soy sauce and sesame oil. Keep hot.

   Mark done Start 15 min timer

4. To wrap, put a teaspoon of filling in the centre of a wrapper, wet the edges, and fold into a triangle, pressing out all the air.

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5. Bring the two long corners together around your finger and pinch to seal, so it sits like a little bundle.

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6. Bring a separate large pan of water to a gentle boil and cook the wontons in two batches for 3 to 4 minutes, until the wrappers turn translucent and they float.

   Mark done Start 3 min timer

7. Blanch the pak choi in the same water for 60 seconds.

   Mark done Start 60 sec timer

8. Divide the wontons and greens between warmed bowls and ladle the hot broth over.

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9. Scatter with spring onion and serve immediately.

   Mark done

Related guide: Prep, cook and total time.

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Why It Works

Wontons are cooked in a separate pan of water rather than in the soup, because the starch they shed would cloud a broth that should be crystal clear. Whole prawns chopped by hand rather than minced keep bouncy pieces in the filling, giving texture against the soft pork.

Storage and Reheating

Uncooked wontons freeze 2 months. Store leftover broth and wontons separately; wontons left in liquid turn to paste.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

Serving Wonton Soup

• Jasmine tea or a light lager
• Serve as a starter, or with noodles added for a full meal
• Follow with orange segments

Sides from the same cuisine on this site: Stir-Fried Water Spinach, Vegan Fried Rice.

Still Wondering?

Wonton Soup Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

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