Wonton soup – Cantonese classic
Dinner

Wonton soup – Cantonese classic

Cantonese soup in its purest form: delicate wontons filled with pork-prawn stuffing in a clear, golden chicken broth. Guangdong cooking is about respecting the natural flavour of ingredients.

TraditionalEverydayWeekendDinnerSoupDairy-free
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Rate:
40 min total
4 servings
Medium

Ingredients

servings

  • Wontons

    • 200 g Minced pork
    • 100 g Prawns, peeled and roughly chopped
    • 1 spsk Light soy sauce
    • 1 tsk Sesame oil
    • 0.3 tsk White pepper
    • 1 stk Spring onion, finely chopped
    • 30 stk Wonton wrappers (store-bought)

  • Soup

    • 1 l Good chicken stock
    • 1 spsk Light soy sauce
    • 2 stk Spring onions, sliced into rings

Instructions

  1. 1

    Make filling and fold wontons

    1. Mix pork, prawns, soy sauce, sesame oil, white pepper, and spring onion. Stir vigorously in one direction until the filling is sticky.
    2. Place 1 tsp filling in the centre of a wrapper. Fold into a triangle, press corners together with a dab of water. Repeat.
    25 min
    Bowl
  2. 2

    Cook wontons in soup

    1. Bring stock to a boil. Season with soy sauce. Add wontons and cook 3–4 min until they float. Serve with spring onions.
    8 min
    Pot

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Details

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Store cooked wontons in the soup in the fridge.

Frozen

  • • Duration: 60 days
  • • Temperature: -18°C
  • • Method: Freeze uncooked wontons on baking paper. Cook directly from frozen.

Tips

Preparation

  • • Stir the filling in one direction — this creates the elastic, springy texture that defines Cantonese wontons.

Author

N

Nordmad

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Author

N

Nordmad