I love the simplicity of this broth! Everything is in our pantry and fridge. I made the wonton’s previously and pulled them out of the freezer. They did freeze well! Although it’s a warm day today, I was in the mood for comforting soup and this always hits the spot. The aromatics fill our home and make our mouths water! Thank you Marion 🙂
We have tried lots of your recipes and have had great success – our friends have raved about them. So simple to make, wonderful instructions in a warm and engaging way – and lots of great tips – fantastic !!!
Great filling for the wontons and a tasty soup broth. That hit of dried shrimp makes it so good. I threw some Napa cabbage in with the wontons for a little veg. Love Marion’s recipes!
So simple full of amazing flavor. They free so beautifully you don’t want to eat them all the time. Definitely your go-to comfort food. You want to have company over just to show them off.
Marion is top notch! I love all her recipes;-). This soup is so delicious. Delicate, healthy, and delicious!
I can’t believe I haven’t rated this recipe. I started to use this recipe a couple of years ago when the pandemic first started. And it has been my go to and my base recipe.
For the wontons I now also include Chinese Rice Wine, a little soy sauce and green onions… and sometimes dried black mushrooms.
The soup broth is great and think the dried shrimp is crucial even though the recipe says optional. At least for me that makes the broth. If I don’t have dried shrimp I use shrimp shells.
This is a great recipe, from the wontons to the broth. A must have if your feeling sick or just want a hearty warm soup. Not sure why you have to boil the wontons separately, I sometimes just stick it in the broth. Overall, the only hard part is wrapping the wontons correctly 🙂
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8 cups chicken stock
2 garlic cloves, crushed
2 spring onions (scallions), plus extra finely sliced spring onions to serve
4cm (1.57 inch) piece ginger, sliced
1 tbsp dried shrimp (optional)
1 tbsp light soy sauce
Pork & prawn wontons:
150g (5.3 oz)pork mince
150g (5.3 oz) minced prawns
1 tbsp finely grated ginger
a pinch of ground white pepper
½ tsp sesame oil
¼ cup chicken stock
2 tsp cornflour (cornstarch)
1 egg
40 wonton wrappers
Place the chicken stock, garlic, spring onions, ginger, dried shrimp and soy sauce in a large pot. Place over high heat and bring to a boil. Then reduce the heat to medium and simmer for 20-30 minutes.
In the meantime, make your wontons. In a large bowl add the pork, prawns, ginger, pepper, sesame oil, chicken stock, cornflour and egg. Use chopsticks or a spoon to vigorously mix the ingredients together until well combined and sticky. Place a heaped teaspoon of mixture into the centre of a wonton wrapper. Moisten the edges with water. Fold the wrapper over the filling to form a triangle. Moisten the 2 side points of the triangle and then bring them together and press firmly. Place the wonton onto a large tray and repeat the process with the remaining filling and wrappers.
You’ll have far more wontons than you need for 4 serves. If you’re not using all the wontons immediately, freeze them on the tray. Then when they’re firm, transfer them to smaller bags/containers. You can cook them from frozen.
Strain the stock through a fine mesh sieve and pour it back into a clean saucepan. Season with salt to taste. Keep warm.
Bring a separate pot of water to the boil and cook the wontons in the boiling water for 3-4 minutes or until the filling is cooked. Use a slotted spoon to drain the wontons and divide among serving bowls. Ladle over the warm broth and sprinkle with finely sliced spring onions.
