Wonton soup

My Totally Fabulous (if I do say so myself) Wonton Soup

Wonton soup
Wonton soup

Ingredients for about 30 wontons

Packet of circular wonton wrappers (square will do)
100g pork fillet very finely chopped
6 king prawns very finely chopped – keep the shell heads for the stock (see later)
2 more prawns per serve of soup, peeled and left whole
dash of Tamari soy sauce
“ “ rice vinegar
“ “ sake
“ “ chilli oil
“ “ sesame oil
generous pinch caster sugar
crushed/very finely chopped ginger
2 spring onion whites very finely chopped
a little cornflour

Options: coriander, waterchestnuts, dried soaked shitake mushrooms

Wonton soup ingredients
Wonton soup ingredients


The idea is to make this a very fine, but not minced mixture. I guess if you are the sort of person who’d rather whack it all in a food processor and hope for the best, so be it. Mix all the above ingredients thoroughly.

I trim the wonton wrappers so they are somewhat smaller than the original size. You want them to be one-mouthful size. Place one small teaspoon of mixture in the middle of the wrapper. Wet the inside edges with water and twist shut. Place on greaseproof paper on a flat oven tray. Freeze flat on tray before storing in a bag – they won’t stick once frozen. Don’t forget to move them from the tray, they don’t take long to freeze enough to move. Of course, you may wish to use some or all of them fresh. I like to make a lot and freeze them as the basis of a number of great soups where the lion’s share of the work is already done.


To chicken stock, either your own or good shop bought, add the prawn heads, boil for a few minutes, strain, put the strained stock back in the pot and add some tamari, sesame oil, a couple of slices of ginger and some bruised lemon grass. Simmer for a while and then strain.

Elegant soup, or do as I say, not as I do:

About 6 wontons, 6 baby bok choy leaves left whole, a small quantity of udon noodles. Garnish with the whole prawns. In Japanese fashion, make the soup bowls look neat. Having brought the stock to a simmer, add the noodles and they really need only to be heated through. Take out, place on the bottom of each bowl. Now add the wontons to the stock, which will take maybe a couple of minutes to cook if fresh, longer if frozen. Like dumplings, when they rise to the surface they are cooked. Place neatly on top of the noodles, quickly blanch the green leaves, neatly place on one side of the wontons, and then a couple of minutes for the prawns. Place them, perhaps as the centre piece, and gently add stock to each bowl taking care to keep everything neat.

This is a lovely soup, an every day soup – hard to tire of. And, once the wontons are made, which takes an hour or more, the rewards pay off over a number of meals. It’s a no-brainer. It’s fun making your own and MUCH nicer than shop bought, even hand-made shop bought.

I serve this in large Chinese/Japanese bowls with chopsticks and ceramic spoons.


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