Whenever it is cold and rainy, I will always think of having a bowl of Chinese pork wonton soup. It is one of my favourite comfort foods. What is yours? Well, the ingredients for this recipe should be pretty easy to find.
You can get wonton skin wrappers at most Asian supermarkets. I usually get the square ones. Buy freshly made ones if possible. If you can only find frozen types, remember to thaw the number you need and room temperature before making the wontons.
When thawing, it’s best to place them on a bowl or plate and cover them with a damp towel. This prevents the wonton skin wrappers from drying up when exposed to air. You will find it very complicated to wrap the wontons as the wrappers crack easily. Enjoy making this Chinese pork wonton soup!
Homemade Chinese Pork Wonton SoupPrint Recipe
- 200 grams of minced pork
- 1 tablespoon of carrot, finely minced
- 2 tablespoons of scallion (spring onion), finely chopped
- 1/3 teaspoon of salt
- 1/4 teaspoon of sugar
- 1 teaspoon of light soy sauce
- 1 teaspoon of sesame oil
- 1/2 teaspoon of ground pepper
- 1 tablespoon of cornflour
- 4 tablespoons of water to make the cornflour sealant
- 200 grams of wonton skin wrappers
- 10 grams of chicken stock cube
- 4 cups of water (for chicken broth)
- Water for cooking wontons
- Pork roast slices (for toppings)
- To make the wonton filling, combine the minced pork with salt, sugar, light soy sauce, ground pepper and sesame oil in a mixing bowl. Add in 1 tablespoon of chopped scallions and carrots and mix well. Allow half an hour to marinate.
- Put a small amount of this minced pork filling in the middle of a wonton skin wrapper. Then, dab a bit of the cornflour sealant along the edges with your fingertips and bring all the edges together upwards. It should stick and end up looking like a little draw-string pouch.
- If you are lazy, you can fold the opposite ends into a triangle, as long as the filling is wrapped inside.
- Repeat Step 2 until all the minced pork filling is used up. Remember to place the wontons in a single layer on a plate covered in plastic wrap (to avoid drying). If you think you cannot finish all the wontons for this meal, store the remaining in a container and put them in the refrigerator for another day.
- Bring a pot of water to a boil. Put the wontons individually into the water. When the wontons float to the surface of the water, they are cooked. Take the wontons out and set them aside. We don’t cook the wontons in the chicken broth because wonton wrappers are covered with flour, and if they are cooked directly in the broth, it will affect the soup’s flavour.
- To cook the broth, add the cups of water to another pot and bring the water to a boil. Put in the chicken stock cube and make sure it dissolves well after some stirring. Add in the remaining scallions.
- Return the cooked wontons gently into the boiling broth, but don’t cook them too long. Add a dash of pepper before serving.
- You can also add in some bok choy while cooking the broth. I didn’t add them in this batch of wonton soup as we had the vegetables separately with oyster sauce.
- Before serving, top with pork belly slices.