Classic Pork Wonton Soup [Video]
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’s 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’s all about those clever umami-boosters like dried shrimp and soy sauce that add deep savoury magic without the fuss.
Servings: 4
Ingredients
- 8 cups chicken stock
- 2 cloves garlic lightly bruised
- 1 spring onion cut into batons (~1-2 inches long)
- 2 slices fresh ginger
- 1 tbsp dried shrimp
- 1 tbsp light soy sauce
Wonton filling:
- 300 g (10½oz) pork mince (ground pork)
- 1 tbsp finely grated ginger
- Pinch ground white pepper
- ½ tsp sesame oil
- 2 tsp cornflour
- 1 egg
- ¼ cup chicken stock
- 20 wonton wrappers
- Salt to taste
- Chilli Crisp Oil (optional, to serve)
Instructions
- Make the Broth: 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.
- Prepare the Wonton Filling: Meanwhile make the wontons. Combine pork, grated ginger, white pepper, sesame oil, cornflour, and egg in a large bowl. Mix until everything’s well combined and sticky.
- Assemble the Wontons
- Assemble the Wontons: 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.
- Season the Broth: Strain the broth and return to a clean saucepan. Taste and season with salt to your liking.
- Cook the Wontons: Bring the broth to a gentle simmer. Add your wontons and cook for 10-12 minutes or until they float and are fully cooked.
- Serve: Ladle the soup and wontons into bowls. Finish with a drizzle of Chilli Crisp Oil if you like a bit of spice.