Authentic Pork and Prawn Wonton Soup
A comforting and flavorful Chinese classic featuring handmade dumplings filled with juicy pork and succulent prawns. Served in a light, aromatic ginger broth with fresh greens and noodles, it's the perfect meal for any day of the week.
Servings4 Portions
Prep Time20 Mins
Cook Time10 Mins
Difficulty
Intermediate
Ingredients
4
- pork mince300 g
- raw prawns, shelled, deveined, and finely chopped150 g
- frozen wonton wrappers, defrosted200 g
- cooked egg noodles400 g
- baby pak choi, leaves separated400 g
- spring onions, finely sliced5 stalks
- garlic2 cloves
- fresh ginger, grated1 tbsp
- Shaoxing rice wine1 tbsp
- light soy sauce1 tbsp
- toasted sesame oil1 tsp
- vegetable bouillon powder2 tsp
- cornflour1 tsp
- ground white pepper1 pinch
- plain flour for dusting1 tbsp
- chilli oil1 tsp
Step-by-Step Instructions
01
Prepare the wonton filling by combining the grated garlic, ginger, minced pork, and chopped prawns in a large bowl. Add the Shaoxing rice wine, light soy sauce, toasted sesame oil, white pepper, and cornflour. Mix thoroughly until the mixture becomes slightly sticky and well-combined.
02
To assemble the wontons, place about 15g (roughly one heaped teaspoon) of filling in the center of a wonton wrapper. Lightly moisten the edges with water, bring the sides to the center, and pinch or twist the top firmly to secure. Repeat with the remaining filling and wrappers, placing them on a tray dusted with plain flour.
03
In a large saucepan, bring 1.4 liters of water to a boil. Stir in the vegetable bouillon powder, along with a little extra ginger, soy sauce, and sesame oil to season the broth.
04
Gently drop the wontons and baby pak choi into the boiling broth. Reduce the heat to a simmer and cook for 4-5 minutes, or until the wontons float to the surface and the pork is cooked through.
