Homemade Wonton Soup

Directions

1. Prepare the Wonton Filling: In a bowl, combine pork, prawns, ginger, shallots, soy sauce, cooking wine, salt, and sesame oil. Mash with a potato masher until mostly smooth, leaving small prawn chunks for texture.
2. Wrap the Wontons: Place a teaspoon of filling in the center of each wrapper. Brush two edges with water, fold to seal, pressing out air. Bring corners together and seal. Place finished wontons in a container to prevent drying.
3. Cook the Wontons: Bring a large pot of water to boil. Cook wontons in batches for 4 minutes, or until they float. Remove with a slotted spoon and place in serving bowls. For frozen wontons, cook 6–8 minutes.
4. Prepare the Broth: In a saucepan, combine chicken broth, smashed garlic, sliced ginger, soy sauce, sugar, cooking wine, and sesame oil. Bring to a simmer, reduce to medium-high, and simmer 5–10 minutes to infuse flavors. Remove garlic and ginger before serving.
5. Optional Vegetables: Blanch bok choy or Chinese broccoli in the broth and add to serving bowls.
6. Assemble Soup: Prepare noodles if using. Place cooked wontons and blanched vegetables in bowls, add noodles if desired, and ladle the hot broth over everything. Garnish with finely chopped scallions or shallots.

Recipe Details

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2–4
Difficulty: Medium

Variations & Substitutions

• Swap prawns with additional pork if avoiding seafood.
• Use chicken or turkey mince instead of pork for a leaner option.
• Add mushrooms or baby spinach for extra vegetables.
• Substitute Shaoxing wine with dry sherry, Mirin, or omit if alcohol is avoided.

Serving Suggestions