Two bowls of wonton soup

Wonton soup

Name: Wonton soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4 with leftover wontons for another day
Cuisine: Chinese
Ingredients: 200g pack frozen wonton wrappers defrosted; plain flour for dusting; 2 garlic cloves grated; 1 tbsp ginger grated; 300g pork mince; 150g raw prawns shelled, deveined, roughly chopped to 0.5cm dice; 1 spring onion finely chopped; 1 tbsp Shaoxing rice wine; 1 tbsp light soy sauce; 1 tsp toasted sesame oil; 1 pinch of ground white pepper; 1 tsp cornflour; 2 tsp vegetable bouillon powder; 2 tbsp ginger grated; 2 tbsp light soy sauce; 2 tsp toasted sesame oil; 400g baby pak choi leaves separated; 400g cooked egg noodles (optional); 4 spring onions finely sliced; chilli oil (optional)

Ching-He Huang

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Serves 4 with leftover wontons for another day

Easy

Prep: 20 mins

Cook: 10 mins

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Make a big batch of wontons and freeze them for busy days – you can cook them from frozen. They're perfect for a last-minute dinner with noodles

Freezable (wontons only)

High-protein

Low calorie

Low fat

Low sugar

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'Yun-tun’ in Cantonese means ‘swallowing clouds’, used to describe wontons which, once cooked, look like clouds. ‘Hun tun’ is the Mandarin version. You can make a big batch and freeze them, and cook from frozen – perfect for an emergency lunch or dinner, with or without noodles.

Ingredients

Nutrition

Units:

MetricUS

200g pack frozen wonton wrappers

defrosted
plain flour

for dusting

For the wonton filling

2 garlic cloves

grated
1 tbsp ginger

grated
300g pork mince
150g raw prawns

shelled, deveined, roughly chopped to 0.5cm dice
1 spring onion

finely chopped
1 tbsp Shaoxing rice wine
1 tbsp light soy sauce
1 tsp toasted sesame oil
1 pinch of ground white pepper
1 tsp cornflour

For the soup broth

2 tsp vegetable bouillon powder
2 tbsp ginger

grated
2 tbsp light soy sauce
2 tsp toasted sesame oil
400g baby pak choi

leaves separated
400g cooked egg noodles

(optional)

To serve

4 spring onions

finely sliced
chilli oil

(optional)

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Nutrition: Per serving

kcal248
fat8g
saturates2g
carbs23g
sugars3g
fibre3g
protein20g
salt2.78g

Method

step 1

For the wonton filling, mix the garlic, ginger, minced pork, diced prawns, spring onions and seasoning in a bowl, then add the Shaoxing rice wine, soy sauce, sesame oil, ground white pepper and cornflour. Mix well again, then take around 15g of the filling and add it in the centre of a wonton wrapper and bring all the sides to the centre, pinching and twisting the top to secure. Repeat with the rest of the dumplings. Set half of the dumplings aside on a lightly floured tray. The remaining wontons can be frozen (see tip, below).
step 2

To cook, put 1.4 litres water in a pan then add the bouillon powder and bring to the boil. Add the ginger, soy and sesame oil to the stock. Gently drop in the wontons and baby pak choi and reduce the heat to simmer until the wontons float to the surface, 4-5 mins. If serving with noodles, drop in the cooked egg noodles for the final minute to warm through. Serve the wontons in the broth, with spring onions sprinkled over and a drizzle of chilli oil, if you like.

Recipe tip

To save space after 12 hours of freezing, you can transfer the wontons into freezable bags. To cook, just boil in soup stock from frozen until cooked through and floating on the surface.

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