Pork & Prawn Wonton Dumpling Soup
Serves: People
Ingredients
For the Wonton Filling
- 70 g Pork mince OR 100 g Shiitake mushroom, rehydrated and finely chopped
- 4 King prawns OR 150 g White cabbage, finely shredded
- 2 Water chestnut roughly diced
- 1 Spring onion finely sliced
- 1 clove Garlic minced or grated
- 10 g Fresh ginger 1 tbsp, finely grated
- 2 tsp Light soy sauce
- 1 tsp Oyster sauce OR 1 tsp Vegetarian oyster sauce
- 1 tsp Shaoxing rice wine
- ¼ tsp White pepper
- ¼ tsp Chinese five spice
- ½ tbsp Sesame oil
- ½ tbsp Cornflour
- 10 Wonton pastry wrappers
For the Soup
- 1 L Chicken stock OR 1 L Vegetable stock
- 1 Pak choi
- 5 g Fresh Coriander 1 tbsp, chopped
- Chilli oil optional
- Sea salt to taste
- MSG optional
Method
For the Stock
- Bring the Chicken stock or Vegetable stock to a gentle simmer.
- Season with Sea salt and MSG, if using.
For the Wonton Filling
- Finely chop the Garlic, Spring onion and Fresh ginger.
- Roughly dice the Water chestnuts.
- Finely chop 2 King prawns and cut the remaining 2 King prawns into small chunks.
- Combine the Pork mince, King prawns, Water chestnuts, Spring onion, Garlic, Fresh ginger, Light soy sauce, Oyster sauce, Shaoxing wine, White pepper, Chinese five spice, Sesame oil and Cornflour in a bowl.
- Mix vigorously until the filling becomes sticky and well combined.
To Assemble the Wontons
- Place a teaspoon of filling in the centre of each Wonton wrapper.
- Lightly brush the edges with water.
- Fold into a triangle, pressing out any air pockets.
- Bring the two corners together and seal to create the traditional wonton shape.
To Cook
- Bring a pan of water to a gentle boil.
- Cook the Wontons for 3–4 minutes, or until fully cooked and floating.
- Add the Pak choi for the final 1–2 minutes of cooking.
- Divide the Wontons and Pak choi between serving bowls.
- Ladle over the hot stock.
- Garnish with the Fresh Coriander and serve with Chilli oil, if desired.