Easy Pork Wonton Soup
Nothing beats the goodness of a warm serving of pork wonton soup on those cold rainy nights. Check out my go-to recipe you can try.
Equipment
Large saucepan or stockpot (for the broth)
Medium saucepan (for boiling wontons separately)
Small heatproof bowl (for rehydrating dried mushrooms)
Mixing bowl (for combining the pork filling)
Slotted spoon (for lifting wontons out of the water without breaking them)
Cutting board and sharp knife
Ingredients
- 1 bunch gai choy - roughly chopped into about 5ths
1 bunch cilantro (coriander) - chopped
4 cups chicken stock - 960ml, chicken broth or chicken bouillon — plus extra dried stock powder for the wonton filling
6-8 pieces shiitake mushrooms - dried ; about 15g / 0.5 oz- ½ cup seaweed - dried ; sliced, about 10g / 0.35 oz
- 12 small square wonton wrappers - about 3 inches / 7.5cm across
5.3 oz ground pork - minced pork, about 150g- 1 teaspoon dried chillies - chopped
- 2 tablespoons dried shrimp - about 10g
½ teaspoon salt - for the wonton filling
2 tablespoons sesame oil - 30ml, divided — 1 tablespoon for the broth, 1 tablespoon for the filling
2 tablespoons soy sauce - light
2 tablespoons fish sauce- 1 teaspoon chicken stock powder - for the wonton filling
Instructions
Soup Instructions
- Bring the chicken stock and the dried shrimp to a boil.4 cups chicken stock, 2 tablespoons dried shrimp
- Put the mushrooms in a small heatproof bowl and pour enough hot stock over to just cover. When they are soft, remove from bowl and add remaining stock back to the pot.6-8 pieces shiitake mushrooms
- Slice the mushrooms thinly. Add the stalk ends of the gai choy to the boiling stock first. After 2-3 minutes, add the softer leaves — the stalks need more time to become tender.6-8 pieces shiitake mushrooms, 1 bunch gai choy
- Add 1 tablespoon each of fish sauce, soy sauce, and sesame oil (reserving the rest for the wonton filling or adjusting to taste). Add 1/2 teaspoon of the chopped chillies. Decrease the heat to a simmer and cook for 15-20 minutes to let the flavours meld.2 tablespoons fish sauce, 2 tablespoons soy sauce, 2 tablespoons sesame oil, 1 teaspoon dried chillies
Wonton Instructions
- Boil a pot of water. In a mixing bowl, combine the ground pork with 1/2 teaspoon of salt, 1 teaspoon of chicken stock powder, the remaining 1/2 teaspoon of chopped chillies, 1 tablespoon of sesame oil, and most of the chopped coriander (reserve a small handful of leaves for garnish). Mix until evenly combined.5.3 oz ground pork, 1/2 teaspoon salt, 1 teaspoon chicken stock powder, 1 teaspoon dried chillies, 2 tablespoons sesame oil, 1 bunch cilantro (coriander)
- Place about 1 heaped teaspoon of filling in the centre of each wonton wrapper. Wet the edges with a fingertip of water, fold the wrapper corner-to-corner into a triangle, and press the edges firmly to seal, pushing out any trapped air. For a classic shape, bring the two bottom corners of the triangle together and press to stick.12 small square wonton wrappers
- Carefully place each wonton in the pot of boiling water, making sure they do not stick to the bottom or sides.
- When the wontons float, they are ready. If you find they float straight away, cook for about 3 minutes.
- Ladle hot broth into bowls. Add the cooked wontons, sliced mushrooms, and rehydrated seaweed (soak the dried seaweed in warm water for 5 minutes and drain before adding). Garnish with reserved coriander leaves and a sprinkle of dried chilli if desired.6-8 pieces shiitake mushrooms, 1/2 cup seaweed, 1 bunch cilantro (coriander), 1 teaspoon dried chillies
Notes
Storage: Store cooked wontons and broth separately in airtight containers in the fridge for up to 3 days — wontons stored in broth will turn soggy and bloated.
Freezing: Freeze uncooked wontons in a single layer on a lined tray until solid, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding 2 extra minutes to the boiling time.
Make-ahead: The broth can be made and frozen separately for up to 3 months. Reheat on the stovetop and add cooked or frozen wontons for the last 2-3 minutes.
Substitutions: Swap gai choy for baby bok choy or choy sum — both wilt quickly and work well in the broth. Use ground chicken or turkey in place of pork if preferred.
Pro tip: Cook the wontons in a separate pot of boiling water rather than directly in the broth — this keeps the soup clear and prevents it from becoming starchy.
Nutrition
Serving: 1servingCalories: 711kcalCarbohydrates: 49gProtein: 44gFat: 37gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 16gCholesterol: 241mgSodium: 4752mgPotassium: 966mgFiber: 2gSugar: 10gVitamin A: 967IUVitamin C: 4mgCalcium: 126mgIron: 5mg
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