Main Dishes

Wonton Soup

Name: Wonton Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 50 servings
Ingredients: 50 - 60 wonton wrappers (Note 1); 200 g / 7 oz lean pork mince (ground pork); 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); 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; 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)

50 servings

servings

20 minutes

active time

35 minutes

total time

Start Cooking

Ingredients

50 - 60 wonton wrappers (Note 1)

200 g / 7 oz lean pork mince (ground pork)

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)

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

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)

Directions

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!

Nutrition

Serving Size

280 g

Calories

234 kcal

Total Fat

6.4 g

Saturated Fat

1.3 g

Unsaturated Fat

5.1 g

Trans Fat

Cholesterol

80 mg

Sodium

932 mg

Total Carbohydrate

25 g

Dietary Fiber

1.2 g

Total Sugars

1.8 g

Protein

17.5 g