Wontons with homemade pork and prawn filling. Authentic tasting, delicious and very simple to make. The soup can be served with or without noodles.
You will be surprised at the simplicity of making this dish but, once you’ve mastered it, you can choose your own filling to make your personal stamp on this wonderful soup. Amaze everyone by being able to create this dish – it tastes better when freshly homemade.
INGREDIENTS
The Filling:
250 g minced lean pork
250 g peeled prawns / shrimps (finely chopped & de-veined)
Packet of wonton skins (bought frozen at any Chinese supermarket)
1 Tblsp. ginger (grated or powdered)
3 Shallot onions (finely chopped)
1 Tblsp. light sweet soya sauce
2 Tblsp. Chinese cooking wine (Shaoxing is preferable)
2 Pinches of salt
2 Tblsp. Sesame oil
The Soup:
750 ml. Chicken stock (or make your own from recipe HERE – and add the ingredients are below):
2 Garlic cloves (minced or Tblsp. of powdered)
Tblsp. ginger (minced or powdered)
2 Tblsp. light sweet soya sauce
2 Teasp. white sugar
1 Teasp. Sesame oil
2 Tblsp. Chinese cooking wine (Shaoxing is preferrable)
To Serve:
Bok choy
Spring onions (chopped for final garnish)
Egg / packet noodles (optional)
Your “Starter Chopping Board”
Place your minced pork in a bowl – ready to add your ingredients.
Add your chopped shallots, ginger, soya sauce. Chinese cooking wine, salt and sesame oil to the bowl.
With a fork, potato masher or even your hands – mix all the contents together until well mixed.
Then added your chopped prawns /shrimps to the bowl – ensure you have plenty of chunky prawn / shrimp bits.
With a spoon or by hand, gently mix together until well blended. This is your basis for a fresh wonton filling mix – you can choose whatever filling meat / seafood as filling as an alternative. Leave to the side.
Your wonton skins can be bought frozen from any Chinese supermarket (ensure they are not wonton skins for frying) – when thawed, the skins are usually separated by their own type of flour mix to ensure the skins don’t gel together and you get individual layers. Again, ensure you get the right wonton skins because there are packets only for frying ……
Place a couple of teaspoons of your filling mix in the middle of each layer.
Brush the edges of your skins with water. Folding in half diagonally and pinch the sides together to form a triangle.
Take the bottom ends of your triangle, brush one end and overlap the other end, pinch together, so it resembles a tortellini.
Repeat this process until you are satisfied with the number you’ve made – 4 or 5 wontons per serving should suffice. Your can pack any extra in a container and store in your fridge for a few days or so to use for fried wonton starters with chilli dip – but better to get the right wonton wrappers for frying if you have some filling left.
In the meantime, prepare your soup. Place your soup ingredients into a deep pan and boil quickly, then gently simmer while you prepare to cook your wontons and optional noodles.
Pre-heat separate pans of water – drop your wontons into the pan, simmer and wait until they float to the top. Meanwhile you deal with the optional noodles for your dish in your other pan.
WITH NOODLES – Optional:
Boil your noodles in the separate pan – no need to add packet sachet seasoning. Simmer until noodles are al-dente and drain off the water.
Start to blanche your bok choy in the boiling soup mix for a minute or 2.
Start to assemble your dish. when the noodles have dried in the seive, place in your dish (optional).
When your bok choy is sufficiently al-dente – with a big holed ladle / sieve (to drain the excess water) place aside to your noodles in the dish (optional).
When your wontons are ready when they start to rise to the top of the pan.
Drain off with your holed ladle / sieve and add to your dish. Garnish with some chopped spring onion.
Ladle your heated soup over to cover the contents of the dish, then it’s ready to serve.
WITHOUT NOODLES: Prepare your dish, same as above but without the noodles.
Pour your heated soup with a ladle over your dish – you are ready to go!
I hope will enjoy ….
I hope you will enjoy either version of my version of Chinese-style Wonton Soup.
FOR MORE RECIPES please click below:
Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
Desserts & Treats
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