FOOD: Pork and prawn wonton soup


Whether it be breakfast, lunch or dinner, I’m always in heaven with this bowl of delicious wonton soup!  The aromatic broth, made with simple but great-quality ingredients and juicy dumplings, is a match made in heaven. If you don’t have time to make the wontons, you can buy some frozen. I use Auntie Dai’s if I’m short on time, however it’s worth making the effort with homemade wontons, as these can be a lot more tasty! To bulk this soup up, you can add in fresh vegetables such as bok choy, pak choi, Chinese broccoli and, of course, noodles. Enjoy this taste of Asia!




2L good-quality chicken stock
2 thumb-sized pieces of fresh ginger, sliced into cm pieces
4 cloves garlic, smashed
2 tablespoons soy sauce
1 tablespoon Chinese cooking wine
3 spring onions, chopped into 5cm pieces
1 teaspoon white pepper

250g pork mince
50g raw prawns, chopped finely
1 spring onion, thinly sliced
1 good handful chopped coriander
1 tablespoon soy sauce
tablespoon sesame oil
tablespoon Shaoxing cooking wine
1 teaspoon salt
1 tablespoon ginger, grated
1 clove garlic, crushed can water chestnuts chopped (New World has these in the international section)
1 pack pre-made dumpling or wonton wrappers (wonton wrappers are thinner, so nice in the soup)

2 bunches bok choy

GARNISH (optional)
1 handful chopped coriander
2 spring onions, sliced
Sesame oil
Chilli oil

1.  In a large pot, combine chicken stock, ginger, garlic cloves, soy sauce, spring onions, cooking wine and white pepper. Pop a lid on and simmer for about 20 mins while you make the wontons.

2.  Combine all the wonton filling ingredients with your hands.

3.  To fold the wontons, take one teaspoon of the mix and place in the middle of
one of the wrappers and dampen the edges of the wrapper.

4.  For the simplest technique, fold one side of the wrapper over to the other, ensuring to get all the air out of the dumpling when you push to seal it. If you leave too much air in it, it’ll burst when you boil it.

5.  You’ll have a triangle if you’re using wonton wrappers, or a half moon if you’re using dumpling wrappers. You can leave them like this, or bring the two bottom corners together and press them together at the overlap.

6.  Next, with a slotted spoon, remove all the ingredients from the broth and discard. Tip in your wontons, giving a gentle stir to ensure they don’t stick. Boil for about 4 mins, or until they float to the top.

7.  While these cook, blanch your bok choy in a pot of boiling water for about a minute and drain.

8.  To serve, evenly divide the wontons and bok choy between five bowls, pour over the soup, drizzle with the chilli oil and sesame oil and sprinkle garnish, if using.