Learn how to make your very own fresh Wonton Soup. This is my Chinese New Year recipe for the year of the Dragon 2012!
Serving: 4 servings of wonton soup / approx 30 wontons
- 100g ¾ cup prawns
- 125g 3/4 cup minced pork
- 2 tsp corn flour
- 1 tbsp light soy sauce
- 1 /12 tbsp sherry or rice wine
- Pinch salt
- 1 tsp sesame oil
- 1 tsp finely grated ginger
- 1 finely chopped spring onion
- 30 wonton sheets
- 2 chicken legs
- 2 large pork ribs on the bone
- 1 onion
- 2 thick slices ginger
- 2 litres water
- 1 chicken stock cube
- pinch white pepper
- 1tsp sesame oil
- 1 tbsp soy sauce
- 1 spring onion to sprinkle on
Note- you don’t have to make your own fresh stock. If you are in a rush you can use some good quality shop bought ready made stock, chicken or vegetable. Just add some more water to it to make into a soup and then season with sesame oil, soy sauce, spring onion and a dash of rice vinegar is optional.
Start by making the stock. Put the chicken legs, pork, onion, ginger and water into a large pan and bring to the boil. Cover and leave to simmer for 2 hours. Skim off any scum on surface then pour through a sieve and save meat and bones for something else. Pour just the liquid stock back into the pan. Add the remaining stock ingredients and let it simmer for another 5 minutes.
Whilst the stock is cooking you can get on and make the wontons.
Simply mix all ingredients for the filling apart from the pastry in a bowl.
Place a wonton wrapper on your palm and put about a small teaspoon of the mixture in the centre of the wonton wrapper. Dampen half of the edges with a bit of water, fold in half pushing all the air out, then fold in half again and twist. (Easier to watch the video to see how to do this – click link at bottom of recipe) Keep going until you have used up all your filling and pastries.
Heat up another big saucepan with water. As soon as it boils, drop the wontons into the water, be careful not to overcrowd them. Cook a few at a time depending on how big your saucepan is. They will take 5-8 minutes to cook.
Once cooked you can spoon them into a serving bowl and ladle your stock soup on top. Add a few more fresh spring onions. For a bit of extra flavour I like to add a drop of rice vinegar and soy sauce, plus extra white pepper. Adjust those to your taste.
Click here to watch full video