Wonton Soup

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Wonton SoupWonton Soup: Wonton soup is one of the most popular soups in street food stalls throughout southern China. A wonton is a type of dumpling commonly found in a number of Chinese cuisines. The name wonton means swallowing a cloud and the wonton floating in this popular soup are thought to resemble clouds.

Ingredients (serves 4-6):

  • 250 gms peeled uncooked prawns, de-veined and coarsely chopped
  • 250 gms minced pork
  • 1 tsp salt
  • 1/2 tsp freshly ground white pepper
  • 1 1/2 tsp light soy sauce
  • 2 tbsp finely chopped spring onions
  • 1 tbsp Shaoxing rice wine or dry sherry
  • 1 tsp sugar
  • 2 tsp sesame oil
  • 1 egg white, lightly beaten
  • 250 gms wonton skins
  • 1.2 liters chicken stock
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • Chopped spring onions, to garnish


  • Put the prawns and pork in a large bowl.
  • Add in the salt and freshly ground white pepper.
  • Knead well by hands.
  • Add in all the other filling ingredients.
  • Stir them well into the prawn and pork mixture.
  • Cover the bowl with cling film and chill for at least 20 minutes.
  • Put 1 tbsp of the filling in the center of the first wonton skin.
  • Dampen the edges of the wonton skin with a little water.
  • Bring up the sides of the wonton skin around the filling.
  • Pinch the edges together at the top to seal it, it should look like a small filled bag.
  • Fill the remaining wontons in the same way.
  • Bring the stock, soy sauce and sesame oil to a simmer in a large pan.
  • In another large pan, bring salted water to a boil.
  • Poach the wontons for 1 minute or until they float to the top.
  • Remove them immediately and transfer them to the pan with the stock.
  • Continue to simmer them in the stock for 2 minutes.
  • Ladle the wonton soup into a large soup tureen or individual bowls.
  • Garnish the wonton soup with the spring onions.
  • Serve at once.

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