Pork and Prawn Wonton Soup

Wonton soup is one of those dishes that instantly feels comforting. A bowl of delicate dumplings floating in a light, aromatic broth is simple, satisfying, and perfect when you want something warm and nourishing. It’s a classic dish that appears on many Chinese restaurant menus, but making it at home is surprisingly rewarding.

For this version, I like to combine minced pork with chunky pieces of prawn. The prawns add a natural sweetness and a bit of bite to the filling, while the pork keeps the wontons juicy and full of flavour. Water chestnuts add a subtle crunch, giving each dumpling a great texture.

The broth is made by gently simmering chicken wings with ginger and scallions, creating a light but deeply savoury base. Once the wontons are cooked and the pak choi is tender, everything comes together into a bowl that’s both comforting and full of fresh flavour. It’s the kind of soup that feels like a complete meal on its own.

Pork and Prawn Wonton Soup

A comforting bowl of homemade pork and prawn wontons served in a light chicken broth with pak choi and fresh scallions. This classic soup is full of flavour and perfect for a warming meal.

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Prep Time 30 minutes mins

Cook Time 34 minutes mins

Total Time 1 hour hr

Servings: 3 people

Course: Soup

Cuisine: Chinese

Ingredients Method Notes

Ingredients

  

Soup Base

• 300 g raw chicken wings
• 1 litre water
• 30 g ginger peeled and finely sliced
• 2 scallions cut into 2 inch pieces
• 1 tsp salt
• 1/4 tsp white pepper
• 2 pak choi ends trimmed and halved

Wonton Wrappers

• 1 packet frozen wonton wrappers

Wonton Filling

• 200 g raw prawns peeled and deveined (41/50 size), defrosted
• 150 g minced pork
• 70 g water chestnuts finely chopped

Seasoning for Filling

• 1 tsp cornstarch
• 1 tbsp light soy sauce
• 1/2 tsp white pepper
• 1 tsp sugar
• 1 tsp salt
• 1 1/2 tsp sesame oil

Garnish

• Chopped scallions

Method

 

1. To make the soup base, heat a little oil in a pot and stir fry the chicken wings for about 3 minutes until lightly browned.
2. Add the water, ginger, and scallions. Simmer over medium heat for about 25 minutes to develop the broth. Season with salt and white pepper.
3. To prepare the wonton filling, defrost the prawns by running them under cold water for 4–5 minutes.
4. Cut the prawns into roughly 1/2 inch pieces so the wontons have a chunky texture.
5. In a bowl, combine the minced pork, chopped prawns, and water chestnuts. Add all the seasoning ingredients and mix well.
6. To wrap the wontons, place a wonton wrapper in your hand or on a plate. Add a small spoonful of filling to the centre.
7. Lightly wet the edges of the wrapper with water. Fold the wrapper over the filling and pinch the edges together, then bring the corners together in the centre to seal the wonton. Ensure the wontons are tightly sealed.
8. Bring a medium pot of water to the boil. Add the wontons and cook for 8–10 minutes until they float to the surface and are fully cooked.
9. While the wontons cook, add the pak choi to the soup broth and cook for 3–5 minutes until tender.
10. To serve, place cooked wontons in a bowl, add some pak choi, then ladle the hot soup over the top. Garnish with chopped scallions.

Notes

• Cutting the prawns into chunks rather than mincing them gives the wontons a better texture.
• Make sure the wontons are sealed well to prevent water from entering during cooking.
• Uncooked wontons can be frozen and cooked directly from frozen when needed.
• This soup is best served hot and fresh.