{"id":8137,"date":"2025-09-22T19:45:46","date_gmt":"2025-09-22T19:45:46","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=8137"},"modified":"2026-02-09T21:37:22","modified_gmt":"2026-02-09T21:37:22","slug":"classic-pork-wonton-soup","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/classic-pork-wonton-soup\/","title":{"rendered":"Classic Pork Wonton Soup [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Classic Pork Wonton Soup [Video]<\/span><\/h2>\n
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This soup takes me back to chilly nights growing up in Australia when Mum would make steaming bowls of broth with hand-folded dumplings. Now it\u2019s a tradition I carry on but with my own little twist. I love showing how easy it is to turn everyday store-bought stock into a rich soul-hugging broth in just 20 minutes. It\u2019s all about those clever umami-boosters like dried shrimp and soy sauce that add deep savoury magic without the fuss.<\/span><\/div>\n
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Prep Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Marion – Marion’s Kitchen<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 8<\/span> cups<\/span> chicken stock<\/span><\/li>
  • 2<\/span> cloves<\/span> garlic<\/span> lightly bruised<\/span><\/li>
  • 1<\/span> spring onion<\/span> cut into batons (~1-2 inches long)<\/span><\/li>
  • 2<\/span> slices<\/span> fresh ginger<\/span><\/li>
  • 1<\/span> tbsp<\/span> dried shrimp<\/span><\/li>
  • 1<\/span> tbsp<\/span> light soy sauce<\/span><\/li><\/ul><\/div>

    <\/span>Wonton filling:<\/span><\/h4>
    • 300<\/span> g (10\u00bdoz)<\/span> pork mince<\/span> (ground pork)<\/span><\/li>
    • 1<\/span> tbsp<\/span> finely grated ginger<\/span><\/li>
    • Pinch<\/span> ground white pepper<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> sesame oil<\/span><\/li>
    • 2<\/span> tsp<\/span> cornflour<\/span><\/li>
    • 1<\/span> egg<\/span><\/li>
    • \u00bc<\/span> cup<\/span> chicken stock<\/span><\/li>
    • 20<\/span> wonton wrappers<\/span><\/li>
    • Salt to taste<\/span><\/li>
    • Chilli Crisp Oil<\/span> (optional, to serve)<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Make the Broth:<\/strong> Add the chicken stock, garlic, spring onion, ginger dried shrimp and soy sauce to a large pot. Bring it to a boil then reduce heat and let it simmer for 20 minutes.<\/span><\/div><\/li>
      • Prepare the Wonton Filling:<\/strong> Meanwhile make the wontons. Combine pork, grated ginger, white pepper, sesame oil, cornflour, and egg in a large bowl. Mix until everything\u2019s well combined and sticky.<\/span><\/div><\/li>
      • Assemble the Wontons<\/span><\/div><\/li>
      • Assemble the Wontons:<\/strong> Place a heaped teaspoon of filling into the centre of a wonton wrapper. Moisten the edges with water fold into a triangle then bring the corners together and press to seal. Repeat with remaining mixture and wrappers.<\/span><\/div><\/li>
      • Season the Broth:<\/strong> Strain the broth and return to a clean saucepan. Taste and season with salt to your liking.<\/span><\/div><\/li>
      • Cook the Wontons:<\/strong> Bring the broth to a gentle simmer. Add your wontons and cook for 10-12 minutes or until they float and are fully cooked.<\/span><\/div><\/li>
      • Serve:<\/strong> Ladle the soup and wontons into bowls. Finish with a drizzle of Chilli Crisp Oil if you like a bit of spice.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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        <\/span>Video<\/span><\/h3>\n\n\n\n
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