Wonton soup

Wontons are a Hong Kong classic. These little parcels of yumminess will fill your heart with warmth, says Eva Pau, and never more so than when they're served in a glorious, clear, fragrant soup.

Wonton soup. Credit: Eva Pau's Asian Kitchen

• serves

  2-4

• prep

  15 minutes

• cook

  35 minutes

• difficulty

  Mid

Stream free On Demand

Episode 6

episode • Eva Pau's Asian Kitchen • 

cooking • 

30m

G

episode • Eva Pau's Asian Kitchen • 

cooking • 

30m

G

Ingredients

Wonton soup base

• 300 g chicken wings
• 1 L water
• 30 g ginger, peeled and finely sliced
• 2 scallion stalks, cut into 5 cm (2 inch) pieces
• 1 tsp salt
• ¼ tsp white pepper
• 2 bok choi (pak choi), ends trimmed off and halved
• Chopped scallions and chilli oil (optional), to garnish

Wontons

• 1 packet frozen wonton wrappers
• 200 g medium-sized prawns (frozen raw, peeled, deveined)
• 150 g minced pork
• 70 g water chestnuts, chopped

Wonton seasonings

• 1 tsp cornstarch
• 3 tsp light soy sauce
• ½ tsp white pepper
• 1 tsp sugar
• 1 tsp salt
• 1½ tsp sesame oil

Instructions

1. To make the soup base, in a medium saucepan, add a little oil and stir fry the chicken wings for 3 minutes until a little browned. Add in the water, ginger and scallion stalks and simmer on medium heat for 25 minutes. Season with salt and pepper.
2. Meanwhile, to prepare the wonton filling, defrost the prawns by running them under cold water for 4-5 mins. This helps maintain the crunch to the prawns when cooked. Depending on the size of the prawns, cut them into half, roughly 1.25 cm (½ inch) pieces. I like to have a bite to the wontons, so I prefer them to be chunky rather than finely chopped.
3. Combine the pork and chopped prawns. Add the chopped water chestnuts and all the seasonings and mix well.
4. Time to wrap the wontons. Place a wonton wrapper on a plate or your hand and add a little bit of minced pork and prawn mixture. Wet the edges with a little water and fold over, pinching two corners together, then bring the two other corners in together so that all four corners meet in the middle. (It’s important to make sure the wonton is properly sealed or else it will let water into the filling during cooking, making the wonton flavourless.)
5. To cook the wontons, place them into a medium pot or wok of boiling water filled two thirds of the way. Cook for 6-8 minutes, until the wontons float to the top of the water.
6. While waiting for the wontons to cook, add pak choi to the soup and cook until tender, approximately 3-5 minutes.
7. Assemble the dish by placing some wontons into a bowl, place some of the cooked pak choi to the side and pour in some of the soup base. Garnish with some chopped scallions.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 6

episode • Eva Pau's Asian Kitchen • 

cooking • 

30m

G

episode • Eva Pau's Asian Kitchen • 

cooking • 

30m

G