Recipes with Dainess Chef’s School: Wonton soup


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 


  • 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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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


  • 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



  1. Place broth ingredients in a saucepan over high heat. Add white ends of shallots if left
    over from Wonton filling.
  2. 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.
  3. 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!

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