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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
Cook Time 34 minutes
Total Time 1 hour
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.
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