99.2% that everybody loves Wonton Soup, it’s an absolute classic at all Chinese restaurants and today I’m going to show you how to make your own at home with step by step photos and video 🙂
P.s they’re way better than store bought!
Call me crazy but I love the process of making dumplings/wontons. They’re actually my favourite thing to make, I can get lost for hours filling and folding. Don’t worry this Wonton Soup doesn’t take hours to make, it actually comes together quite quickly! Filling takes 10 minutes to throw together, soup base takes even less time and Wontons are the easiest dumpling to fold and take around 15 minutes if you get a production line happening!
Watch the video for Wonton Soup Here:
BONUS: Once you make the wontons you’ll have a stockpile to freeze for another day when cooking dinner is the last thing on your mind. Plus they’re super healthy, it’s a win-win situation.
Basics for Wonton Soup
- Wrappers – If you feel like being real fancy and showing off a little then you can use my recipe for dumpling dough the wrappers otherwise store-bought
gowgee wrappers (the round ones) are perfect and can be found at most supermarkets.
- Filling – Basic and most common filling for Wontons is ground pork, sometimes with prawns and seasoned with ginger, spring onions, sesame oil and soy sauce. With that as your base, you can add all different sorts of additions. I like to add garlic, white pepper and Chinese cooking wine for extra oomph in flavour and it makes the wontons good enough to eat on their own. I also add mushrooms and carrots to help keep the mixture moist and to sneak in a few extra
veg– totally optional.
- Soup Base – You can buy Chinese chicken stock from some Asian grocers but if you can’t find it don’t worry. I 99.9% use normal chicken stock available from the supermarket and pump up the flavour with soy sauce, sesame oil, pepper, ginger, garlic and Chinese cooking wine.
- Veg – Restaurant Wonton Soup is usually served with some type of Asian green, my favourite to serve with this soup is Chinese Brocolli. I just prefer the texture but feel free to experiment with other greens such as pak choi.
- Noodles – A lot of the time you’ll get Wonton Soup served with noodles which
iscalled Long Soup on Chinese restaurant menus. If you enjoy it with noodles just cook some egg noodles according to the packet and add before serving. I prefer my soup without noodles so there is more room for Wontons :P.
Folding the Wontons
Step 1. Add a teaspoon of filling mixture to the centre of your wrapper.
Step 2. Not shown in the photos. Wet the edges of wrapper and fold in half – so you end up with a crescent moon.
Step 3. Pinch down the edges, making sure they are fully sealed.
Step 4. Wet the bottom corner and bring both corners together to seal.
Yes, it really is that easy to make wontons. Refer to the video above if you need more of a visual look at how to fold them 🙂 If you want a little spice, serve with either a sprinkle of chilli flakes or chilli oil if you’ve got any on hand. Happy Slurping! 😀
USE #tillyeats or TAG ME ON INSTAGRAM @TILLYEATS IF YOU MAKE THIS RECIPE, I LOVE SEEING YOUR CREATIONS!
- 1 pack gow gee wrappers 40 wrappers
- 500 grams pork mince
- 2 spring onions, finely chopped
- 1/4 cup mushrooms, finely chopped
- 1 carrot, grated
- 3 cloves of garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cooking wine
- 1 tsp white pepper
- 4 cups chicken stock
- 1 tbsp cooking wine
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 3 cloves of garlic, smashed
- 1 inch piece of ginger, sliced
- 1 bunch Chinese broccoli
- chopped spring onions
- chilli flakes/oil
In a mixing bowl add all the filling ingredients. Use your hands moving clockwise begin to incorporate everything until a paste-like texture forms.
Leave to marinate for 10 minutes.
To make the wontons, have a bowl of cold water ready. Lay your wrapper on a dry work surface and place a teaspoon of meat mixture into the centre of the wrapper. Wet the edges of the top half of the wrapper and fold in half to make a half moon shape. Pinch down the sides to seal, grabbing the two bottom corners pull them in towards each other and seal together. Lightly dust with flour and cover with a damp tea towel until you’re ready to use
For the soup places all ingredients into a saucepan over high heat. Bring to a boil, turn down to a simmer and let cook for 10 minutes. Discard the ginger and garlic, add the Chinese broccoli and blanch for two minutes remove and add to serving bowls. Add in the wontons and cook for 5 minutes or until they float to the top. Remove and add to serving bowls. Sprinkle in some chopped spring onions and serve with chilli flakes/oil.
You may have slightly more filling mixture then wrappers. Just cook and serve with rice and a fried egg or freeze for later use 🙂