Description
Homemade Wonton Soup is a comforting Asian dish featuring tender pork and prawn-filled wontons served in a flavorful chicken broth. This recipe combines fresh ingredients and delicate seasonings to create a heartwarming bowl perfect for chilly days or anytime you crave a satisfying, nutritious soup.
Ingredients
Scale
Wontons
- 1 pack Wonton Wrappers (Available in the refrigerated section of grocery store)
- 200 g Lean Pork Mince (Substitute with ground chicken or turkey for a lighter option)
- 200 g Prawns/Shrimp (Roughly chopped; can be omitted for vegetarian version)
- 1 tbsp Ginger (Finely grated; fresh is ideal)
- 2 Shallots/Green Onions (Finely chopped; regular onions can be used)
- 1 tbsp Light Soy Sauce (Swap with tamari for gluten-free)
- 2 tbsp Chinese Cooking Wine (Can be omitted or substituted with sherry)
- 1/2 tsp Salt (Adjust according to taste)
- 2 tbsp Toasted Sesame Oil (Avoid un-toasted for best results)
Broth and Garnishes
- 3 cups Chicken Broth (Asian chicken broth adds extra flavor)
- 2 cloves Garlic (Smashed; whole cloves give a milder taste)
- 1.5 cm Ginger (Sliced; optional but adds aroma)
- 1.5 tbsp Additional Light Soy Sauce (Adjust based on taste)
- 2 tsp Sugar (Any granulated sugar will work)
- 1/4 to 1/2 tsp Sesame Oil (A nice finishing touch of nuttiness)
- 1 Chopped Shallots/Scallions (For garnish)
- 1 Bok Choy or Chinese Broccoli (Optional, provides extra nutrition)
- 40-50 g Dried Egg Noodles (Optional, adds texture)
Instructions
- Preparation: Gather all ingredients and prepare the fillings and broth components as listed. Finely chop, grate, and measure out everything needed for the wontons and broth.
- Make Wonton Filling: In a large bowl, combine the pork mince, roughly chopped prawns, finely grated ginger, finely chopped shallots, light soy sauce, Chinese cooking wine, salt, and toasted sesame oil. Mix thoroughly until the mixture is fairly smooth but prawns remain chunky for texture.
- Assemble Wontons: Lay wonton wrappers flat on a clean surface. Using two teaspoons, place a small amount of filling in the center of each wrapper. Moisten the edges with water, fold the wrapper in half to form a triangle, and pinch the edges tightly to seal. Ensure there are no air pockets inside.
- Cook Wontons: Fill a large pot with water and bring it to a rolling boil. Gently add the prepared wontons to the boiling water. Cook them until they float to the surface, approximately 4 minutes. Carefully remove the wontons with a slotted spoon and set aside.
- Prepare Broth: In a saucepan, combine chicken broth, smashed garlic cloves, sliced ginger (if using), and additional light soy sauce. Bring the mixture to a boil, then reduce heat to let it simmer for 5 to 10 minutes. This allows the flavors to meld beautifully. Strain the broth to remove solids for a clear consommé.
- Cook Noodles and Vegetables (Optional): If using dried egg noodles, prepare them according to package instructions. Blanch bok choy or Chinese broccoli if adding vegetables, then drain well.
- Assemble Soup Bowls: Place a portion of cooked noodles (if using) in serving bowls. Add the cooked wontons on top, then add blanched vegetables if desired. Ladle the hot strained broth over the contents and garnish with chopped shallots or scallions.
Notes
- For a vegetarian version, omit prawns and substitute pork mince with finely chopped mushrooms or tofu.
- Chinese cooking wine can be substituted with dry sherry or omitted if preferred.
- Using toasted sesame oil adds a nutty depth to the wonton filling; avoid using plain sesame oil.
- To freeze wontons, assemble them, freeze on a tray until firm, then store in airtight containers for up to one month.
- Adjust salt and soy sauce quantities according to your taste preferences and dietary requirements.
- For a gluten-free option, use tamari soy sauce and wheat-free wonton wrappers if available.
