Easy wonton soup

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5 from 4 votes

Homemade pork and shrimp wontons in a tasty broth - comforting and delicious!

Prep Time20

Cook Time10

Total Time30

Course: Appetizer/Starter

Cuisine: Chinese

Servings:

Calories: 472kcal

Author: Caroline's Cooking

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Ingredients

For wontons

8 oz shrimp prawns (can use either raw or cooked) - peeled weight
8 oz ground pork pork mince
2 scallions spring onions, roughly chopped
1 tablespoon soy sauce
1 ½ tablespoon Shaoxing wine (or can use sherry)
1 teaspoon sesame oil
1 teaspoon ginger freshly grated, optional
1 packet wonton wrappers

For soup/broth

6 cups chicken stock homemade if possible
salt and pepper to taste
1 clove garlic large, sliced
3-4 slices fresh ginger
2 tablespoon soy sauce
1 tablespoon sesame oil
1 scallion green onion/spring onion

US Customary - Metric

Instructions

Roughly chop the shrimp and put them in a food processor along with the pork, scallions, soy sauce, Shaoxing wine, sesame oil, and ginger if using. Pulse until well combined but try not to over-puree.
Lay out a few wonton wrappers at a time and have a little dish with water ready beside you. Put a teaspoonful of filling mixture to one side of the wonton - I find easiest putting towards one corner. Put a little water around the edges then fold over the opposite corner from the filling and press together. Join the two sides together, moving from the middle to the edge so you press out any air as you join. Bring the two 'wings' together on one side of the dumpling, using a little water to join. Repeat until you use all the filling.
Season the stock with a little salt and pepper to taste. Slice the garlic and add it, along with the ginger slices, and optionally slices of the white part of the scallion. Add the soy sauce and sesame oil and warm for around 10 minutes or more.
Meanwhile, bring a pot of water to the boil and cook the wontons a few at a time, making sure there is plenty room in the pot. They are ready after around 2 minutes (or less if only a little filling) when the filling looks a little paler through the wrappers and they rise to the top. Remove with a slotted spoon and add a few to the bottom of each bowl. Repeat until you have enough in each bowl for the number you are serving.
Strain the stock of the pieces of ginger and garlic and pour over the wontons in the bowls. Top with a few slices of the green from the scallion/green onion.

Video

Notes

Note - if you want to freeze wontons you are not using, do so before cooking. Simply lay them out on a baking sheet lined with parchment then once frozen (after 1hr, approx), transfer to a freezer bag. Stock can also be frozen in a sealed container.

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