Pork Wonton Soup

Pork Wonton Soup


314 people made this

You can add any chopped vegies you like to the chicken stock and garnish with fresh spring onions in this recipe.


Serves: 8 

  • 250g cooked boneless pork loin, coarsely chopped or minced
  • 60g raw peeled prawns, finely chopped
  • 1 teaspoon brown sugar
  • 1 tablespoon Chinese rice wine or sake
  • 1 tablespoon light soy sauce
  • 1 teaspoon finely chopped fresh ginger
  • 1 bunch finely chopped spring onions
  • 24 wonton wrappers
  • 3 cups chicken stock

Preparation:30min  ›  Cook:5min  ›  Ready in:35min 

  1. In a large bowl, combine pork, prawns, sugar, wine, soy sauce, ginger and a small handful of the chopped spring onions. Blend well, and let stand for 25 to 30 minutes.
  2. Place about one teaspoon of the filling in the centre of each wonton wrapper. Moisten the edges of the wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
  3. To make the soup, bring the chicken stock to the boil. Drop wontons in, and cook for 5 minutes. Garnish with remaining chopped spring onion, and serve.


Uncooked wontons will keep in the freezer for two months if well wrapped. Thaw before frying, but they can be boiled straight from frozen and cooked 2 minutes longer.

For fried wontons

Heat 500 to 750ml of oil in a wok until hot. Fry wontons in batches until golden, 2 to 3 minutes on each side. Drain. Serve with plum sauce.

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