Wonton soup
This hot and sour wonton soup epitomises Sichuan cooking – spicy and packed full of umami. All the better with delicate little wonton dumplings soaking up the broth
Angela Hui's freezer wontons
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 pack of fresh square wonton wrappers(if frozen ensure they’re defrosted completely before use)
For the filling
- 300g pork shouldercut into mince (or you can use minced pork)
- 200g or 20 king prawnsdeveined and shelled (save five prawns to be diced and finely chop the rest
- 1 tsp white pepper
- 1 tsp salt
- ½ tsp caster sugar
- ½ tbsp cornflour
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp shaoxing wine
For the soup stock
- 400ml good quality chicken, vegetable or fish stock(or use a stock cube or chicken bouillon powder mixed with water)
- 1 tsp chicken bouillon powder or MSG
- 2 slices of ginger
- dash of light soy sauce
- pinch of white pepper
Optional
- 1 packet of wonton egg noodles(I like finer strands)
- 2 stalks of pak choi, choi sum or gai lan choi
- 1 spring oniondiced (optional)
- 1 tsp chilli oil
Nutrition: per serving
- kcal355
- fat8.7g
- saturates2.8g
- carbs39.3g
- sugars0.9g
- fibre1.7g
- protein29.1g
- salt4.2g
Method
step 1
Put all the filling ingredients together in a mixing bowl and place a damp tea towel underneath the bowl to prevent it from moving.
step 2
Wet your hands before handling the filling to prevent it from sticking as much. Mix the ingredients by hand in a clockwise motion, or you can use a dough hook on a stand mixer at low speed, but if you do it by hand it’ll make for a bouncier wonton. Gradually add little splashes of cold water as you stir – these will emulsify the ingredients until the texture of the filling is sticky and cohesive. Pick the filling up and throw it back into the mixing bowl to add air to the mixture. Repeat four or five times.
step 3
Use your finger to wet the wonton skins on each corner. Add ½ tbsp of filling to the centre of the skin, fold the skin corner to corner to create a triangle shape and press down around the filling to ensure all the air is pressed out. Gather the corners to the centre and press the folds of the skin together to seal, creating a money bag shape. There are plenty of ways to fold wontons, but this is the easiest and fastest.
step 4
If freezing, lay them on a tray without the wontons touching each other. Freeze for 3-4 hrs then, once half-frozen, transfer the wontons into a freezer bag or container. They keep for up to a month and you can cook them from frozen in 8-10 mins or until they start floating in the simmering water.
step 5
If cooking fresh, cook the wontons in hot water on a rolling simmer. Add a few wontons in at a time and cook for 5-8 mins or until the wontons float. Lift out with a sieve and set aside.
step 6
For the soup base, bring your chosen stock to a boil. Add the chicken bouillon powder or MSG, ginger, a dash of light soy sauce, a pinch of salt and the white pepper. Add the wontons to the soup.
step 7
If eating with noodles. Bring a pot of water to the boil, add noodles, spread them out and stir them quite vigorously to make sure the strands are separated. Cook the noodles for 30-40 seconds and never boil longer than 1 min. Once they are cooked, drain the noodles and rinse under cold running water to stop the cooking process, and drain well.
step 8
To serve, put noodles and wontons in bowls. Ladle in soup and add pak choi, sliced spring onion and chilli oil, if you like.
