Wonton soup is a traditional Chinese dish that is both comforting and flavourful. It is a type of clear soup that features delicate dumplings called wontons, which are filled with a savoury mixture of minced meat and seasonings. The soup itself is typically light, aromatic and can be made from a variety of broths.
Wonton soup is cherished for its balance of delicate flavours and textures. The tender dumplings filled with savoury goodness, combined with the aromatic and comforting broth, create a satisfying and enjoyable culinary experience. It is a popular choice in Chinese cuisine and is widely enjoyed both in restaurants and as a home-made dish.
Whether enjoyed as a starter to a larger meal or as a light meal on its own, Wonton soup is a classic dish that showcases the art of dumpling-making and the subtle flavours of Chinese cuisine.
Wonton wrap
Ingredient:
- All-purpose flour – 1 cup
- Water – ¼ cup
- Salt – TT
- Shrimps [chopped] – 100g
- Beef [minced] – 100g
- Ginger [chopped] – ½ tsp
- Garlic [chopped] – ½ tsp
- Brown sugar – ½ tsp
- Chives [spring onion] – 1 tbsp.
Method:
- In a large bowl, combine the flour and salt. Create a well in the centre of the mixture and
slowly pour in the water. Mix well. If the mixture is too dry, increase the amount of water, one teaspoon at a time until a pliable dough has formed. - On a lightly floured surface, knead the dough until elastic. Cut dough into two separate
balls. Cover the balls with a damp cloth for a minimum of 10 minutes. - Cut each ball into four equal pieces. Roll the pieces to form a bar and cut them evenly,
approximately 2 centimetres each. Use this method in any recipe that calls for Wonton wrappers. - Press the cut dough into a disk and roll over it with a rolling pin to make a flat disk. Cut
with a round cutter if necessary. - In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
- Place about one teaspoon of the filling at the centre of each Wonton skin. Moisten all 4 edges of Wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
Wonton soup
Ingredient:
- Leek – 50 g
- Ginger – 1 tsp
- Garlic – 1 tsp
- Chicken stock [onion, carrot, chicken thigh] – 1 litre
- Pak choi – 4 leaves
- Light soya sauce – 200 ml
- Salt – TT
- Chives [spring onion] garnish
- Rice noodles – 100g
Broth:
Method
- Place broth ingredients in a saucepan over high heat. Add white ends of shallots if left
over from Wonton filling. - Place lid on, bring to simmer, then reduce to medium high and simmer for 5-10 minutes
to allow the flavours to infuse. Pick garlic and ginger out before using. - Blanch the vegetables in the soup broth and place in serving bowl.
Assemble soup:
- Prepare noodles according to packet directions (if using noodles). Place in serving bowl with cooked Wontons and blanched vegetables.
- Ladle over soup. Serve together!
