Chinese Wonton Soup

    1 hour 20 minutes

    Rice noodle soup with pork and prawn wontons is a classic Chinese entree. If you like you can add veggies like dice bok choy to the soup.

    2 people made this

    Serves: 4 

    • Wontons
    • 200g pork loin, diced
    • 100g peeled prawns
    • 1 pinch icing sugar
    • 1 teaspoon cornflour
    • 1 tablespoon soy sauce
    • 100ml chicken stock
    • 1cm fresh ginger, finely diced
    • 2-3 spring onions, diced
    • 1 clove garlic, minced
    • 40 round wonton wrappers
    • 1 teaspoon cornflour
    • 2 tablespoons water
    • Soup
    • 500g rice noodles
    • 6 cups (1 1/2 litres) chicken stock
    • 1 bunch spring onions, diced
    • 4 tablespoons sesame oil

    Preparation:1hour  ›  Cook:20min  ›  Ready in:1hour20min 

    1. In a food processor, combine pork, prawns, sugar, cornflour, soy sauce, chicken stock, ginger, spring onions and garlic and blend into a paste.
    2. Place a wonton wrapper on a clean work surface and place 1 teaspoon of the filling in the centre. In a small bowl, combine 1 teaspoon cornflour with 2 tablespoons water. Brush the edges of the wrapper with this mixture, then fold the wrapper in two to form a half moon and pinch shut the edges. Repeat with remaining stuffing and wrappers.
    3. Bring a large pot of water to the boil and cook rice noodles according to packet directions. Drain and divide among 4 bowls.
    4. Meanwhile, bring the chicken stock to a simmer. Add the wontons and cook until they float to the surface. Cook one minute more then remove with a slotted spoon and divide among the bowls.
    5. Fill the bowls with chicken stock, sprinkle with spring onions and drizzle with sesame oil. Dig in!

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