Thursday 3 January 2013

Wonton Soup Recipe

Happy New Year to all. After the Christmas revelries, it's time for something just a little lighter, so I have a truly classic Chinese soup, Wonton Soup for you all today. Here I am presenting the classic original version, with minced pork and prawns (shrimp) as the filling. But I have been experimenting over Christmas and I also have a turkey and wild sorrel twist that I will add here later today.

But first the classic recipe, a light and warming soup that's still substantial enough for lunchtime fare.

Classic Wonton Soup Recipe

Serves: 6


30 squares of wonton wrappers
1 egg white, lightly beaten
2 tbsp spring onions, finely chopped
1 tbsp coriander leaves, chopped (for garnish)

For the Wonton Filling:
175g (6 oz) minced pork (do not choose mince that is too lean)
225g (8 oz) raw prawns (shrimp)
1/2 tsp fresh ginger, finely chopped
1 tbsp light soy sauce
1 tbsp rice wine (or dry sherry)
2 tbsp spring onions, finely chopped
pinch of sugar
pinch of freshly-ground white pepper
dash of sesame oil

For the Soup Base:
2l (8 cups) chicken stock
2 tsp salt
1/2 tsp freshly-ground white pepper


Begin by mixing together all the filling ingredients, stirring with a fork until the texture is thick and paste-like. Cover and set aside for at least 20 minutes.

When the filling has rested prepare your wontons (if you would like to have a go at making your own wrappers, see the Wonton Wrapper Dough recipe). Take teaspoonfuls of the filling mix and sit this in the centre of the wrappers. Brush the wrapper edges with a little egg white. Bring the opposite points towards each other and press the ends together, so that you end up with a flower-like shape. Repeat this process until all the wrappers and the fillings have been used up.

For the soup, pour the stock into a large pan and bring to a boil. Season to taste with salt and black pepper then add the wontons to the stock. Bring the mixture back to a boil and cook for 5 minutes, or until the wrapper dough begins to wrinkle about the filling.

Divide the spring onions between 6 soup bowls. Spoon in the wontons and the soup broth then top with the coriander leaves. Serve immediately.

For hundreds more classic soup recipes, see the Celtnet Soup Recipes page with over 1000 recipes for different soups from across the globe.

Below are some other classic Chinese recipes on this blog that you can use in conjunction with this recipe to produce a complete Chinese meal or banquet:

Soups and Starters

Main Dishes
Xinjiang Lamb Casserole

Fish and Seafood Dishes:
Szechuan Fried Aubergine (Vegetarian)

Noodle Dishes:
Seafood Chow Mein (Seafood)



UPDATE! My Big Book of Soup recipes has just been published for Amazon Kindle!

This is the largest eBook of soup recipes ever assembled. With over 1000 soup recipes divided into all the classic soup types. If you liked this soup recipe, then it, along with over 1200 other recipes are available in the eBook.

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There are also chapters on the classic soups, like cream soups, chowders, vegetarian soups, vegetable soups, meat soups, fish and seafood soups, chicken soups, winter warmers and spring soups. In addition you get chapters on more unusual soups like fruit soups and chilled soups. The book is also dotted with recipes for wild food based soups, which are easily accessible from the index.

Every classic and traditional soup type is dealt with in this ebook! Get you copy today and help this blog and the Celtnet Recipes website keep going.

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