© 2017 Ching He Huang. All rights reserved.

Chinese Wonton Soup

  1. Serves : 4
  2. Preparation time 30 Minutes
  3. 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

Source from

Ching He Huang Web Site

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!

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.
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