Chinese Wonton Soup

Serves : 4
Preparation time 30 Minutes
Cooking time 5 Minutes

per serving

Cals

260.00

Protein (g)

13.00

Carbs (g)

43.80

Sugars (g)

4.60

Fat (g)

5.30

Sat Fat (g)

1.30

Fibre (g)

1.30

Sodium (mg)

1615.00

pork seafood

Source from

Ching He Huang Web Site

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About the recipe

soup

The best comforting soup in the world has to be Chinese wonton soup! The small juicy dumplings look like floating clouds in the wok as they float up to the surface. I love making pork and prawn wontons the flavour and texture of pork and prawn is just too good. You can make a large batch and then freeze them and raid the freezer for a quick after work meal that can be cooked up in less than 5 minutes by boiling them in stock and water with Chinese leaves and spring onions. Its easy to wrap them too, just bring four corners of the wonton wrapper to the centre, pinch and twist to secure. You can buy shop bought wonton skins from a Chinese grocer. Easy!

Ingredients

For the wontons

Prawn 75g / 0.17 lb minced
Minced pork 100g / 0.22 lb
Spring onion 1 large, finely chopped
Ginger 1.5 cm piece root, grated
Low sodium light soy sauce 1 tbsp
Rice wine 1 tbsp
Sesame oil 1 tsp
Cornflour 2 tsp
Ground white pepper 1 pinch
Wonton wrapper 16

For the soup

Chicken stock 500ml / 2.11 cups
Chinese leaf, lettuce ½, about 100g / 0.22 lb cut into 1 cm slices
Shiitake mushrooms 6 fresh, sliced
Low sodium light soy sauce 1-2 tbsp, or to taste
Rice vinegar 1-2 tbsp, or to taste
Sesame oil 1 tsp, or to taste
Spring onion 4, finely sliced
Fresh coriander leaves 2 tbsp, sliced if preferred

To serve

Chilli oil or chilli sauce on the side

Steps

For the wontons: mix all the ingredients except the wonton wrappers in a bowl. Put 1 teaspoon of filling in the centre of each wonton wrapper. Brush a little water along the edges of each wrapper, and then gather the corners into the centre and twist to form a small, sealed parcel dumpling.
For the soup: pour the stock into a large saucepan and add 500ml-boiling water from the kettle. Add the Chinese leaf, mushrooms and wontons to the broth. Season to taste using the light soy sauce, rice vinegar, toasted sesame oil and a pinch of ground white pepper. Allow to simmer for 5 minutes.
Divide the soup between 4 bowls. Scatter with spring onions and coriander and serve immediately with the chilli oil or chilli sauce on the side.

share this recipe

For the wontons

Prawn 75g / 0.17 lb minced
Minced pork 100g / 0.22 lb
Spring onion 1 large, finely chopped
Ginger 1.5 cm piece root, grated
Low sodium light soy sauce 1 tbsp
Rice wine 1 tbsp
Sesame oil 1 tsp
Cornflour 2 tsp
Ground white pepper 1 pinch
Wonton wrapper 16

For the soup

Chicken stock 500ml / 2.11 cups
Chinese leaf, lettuce ½, about 100g / 0.22 lb cut into 1 cm slices
Shiitake mushrooms 6 fresh, sliced
Low sodium light soy sauce 1-2 tbsp, or to taste
Rice vinegar 1-2 tbsp, or to taste
Sesame oil 1 tsp, or to taste
Spring onion 4, finely sliced
Fresh coriander leaves 2 tbsp, sliced if preferred

To serve

Chilli oil or chilli sauce on the side

Chinese Wonton Soup

per serving

Source from

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About the recipe

For the wontons

For the soup

To serve

Steps

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