Wonton soup

Ingredients

• 600 gsieved plain flour
• 3 largeeggs, beaten
• 1 teaspoonsalt
• 250 ml, plus more if neededwater
• as neededcornflour, for dusting
• 200 gpork knuckle, minced
• 500 gpork bones
• 80 gfresh prawns, deveined and peeled (with heads and shells)
• 2eggs
• 15 gdried shiitake mushrooms
• 20 gsmall dried prawns, unpeeled
• 2spring onions, finely chopped
• 2 teaspoonsfreshly grated ginger
• 3 teaspoonssoya powder
• 1 teaspoonchicken stock powder
• 3.5 litreswater
• 3spring onions, cut into 2.5 cm pieces
• 1 small bunchfresh coriander, chopped

Instructions

1. 1

   Mix the dough

   In a large bowl, combine the flour and salt, then add the beaten eggs. Mix thoroughly with a wooden spoon.

2. 2

   Add the water

   Gradually pour in the 250 ml water, stirring until a smooth dough forms. Adjust the amount to suit how much water the flour absorbs and the water quality; stop when no dry flour remains in the bowl.

3. 3

   Rest the dough

   Shape the dough, place it in a large bowl, cover with cling film and leave it to rest for 15 minutes.

4. 4

   Knead again

   On a lightly floured work surface, knead the dough for about 10–15 minutes, until smooth and elastic.

5. 5

   Rest once more

   Cover the dough with a cloth and leave it to rest for 30 minutes.

6. 6

   Divide the dough

   Cut the dough into 2 equal portions.

7. 7

   Roll the dough

   Roll it out until it is about 3 mm thick.

8. 8

   Fold and rest

   Fold the dough into quarters, cover it again with plastic and leave it to rest for 30 minutes.

9. 9

   Repeat with dough

   Carry out the same process with the other half of the dough.

10. 10

    Dust the surface

    Generously dust the work surface with cornflour and place one portion of dough on it.

11. 11

    Cut the wrappers

    Pass the dough through a pasta machine on the ravioli or lasagne setting to make very thin sheets. Cut them into wrappers, preferably squares about 8 cm across.

12. 12

    Finish the wrappers

    Repeat until all the dough has been used, then keep the wrappers in the fridge.

13. 13

    Prepare mushrooms

    Soak the dried shiitake mushrooms in cold water beforehand. Wash them, remove the stems and chop them.

14. 14

    Rinse dried prawns

    Rinse the small dried prawns and drain them.

15. 15

    Separate the eggs

    Crack the 2 eggs into a bowl and separate out the yolks. Keep the whites for later.

16. 16

    Mix the pork

    In a bowl, combine the minced pork, sliced shiitake mushrooms, a pinch of salt, 1 teaspoon of chicken stock powder and half of the cornflour. Stir vigorously.

17. 17

    Prepare the prawns

    Put the prawns, cut into large pieces, in another bowl.

18. 18

    Bind the filling

    Add the lightly beaten egg whites, 1 teaspoon of banana powder, the salt, the remaining chicken stock powder and the remaining starch. Knead until the prawns become sticky. The method specifies banana powder, although it is not listed among the ingredients.

19. 19

    Fill a wrapper

    Place one wonton wrapper in the palm of your hand.

20. 20

    Add the filling

    Using chopsticks or a teaspoon, take a moderate amount of the pork filling, then some pieces of prawn, and place them in the centre of the wrapper.

21. 21

    Shape the wonton

    Use the chopsticks or spoon to press the filling together, then draw the wrapper inwards with your fingers. Pinch it closed gently several times.

22. 22

    Fill remaining wrappers

    Continue until all the filling and wrappers have been used, then set the wontons aside.

23. 23

    Blanch the bones

    Wash the pork bones, put them into boiling water and blanch them to remove traces of blood. Drain and set aside.

24. 24

    Wash prawn shells

    Wash the prawn heads and shells, then drain them.

25. 25

    Heat the wok

    Heat a wok over medium-high heat and pour in the oil.

26. 26

    Fry the shells

    Once the oil is hot, stir-fry the small dried prawns and the prawn heads and shells until fragrant.

27. 27

    Make a stock bag

    Drain the fried mixture and put it in a piece of muslin. Tie the muslin closed and place it in a large pot with the pork bones.

28. 28

    Simmer the stock

    Add 3.5 litres of water, the remaining 2 teaspoons of soya powder and the fresh ginger. Bring to the boil over high heat, cover, reduce to a simmer and cook for 2 hours.

29. 29

    Season the stock

    Add salt to taste.

30. 30

    Boil the soup

    Bring the soup to the boil over high heat.

31. 31

    Cook the wontons

    Add the wontons to the stock and add at least 1 tablespoon of sesame oil.

32. 32

    Serve the soup

    Boil until the wontons begin to float to the surface, then ladle the broth and wontons into a bowl.

33. 33

    Add the garnish

    Sprinkle with the spring onions and fresh coriander leaves, then finish with a drizzle of sesame oil.

What is wonton soup?

Wontons are filled dumplings associated with Chinese cooking, especially in southern and south-eastern China. They are commonly served in broth, where the delicate wrapper and savoury filling make a light contrast to the soup.

This version makes the wrappers from scratch and builds its broth around pork bones and prawn shells. The long simmer gives the stock time to take on flavour, while pork, prawn and shiitake bring different savoury notes to the filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 790 calories, 39g protein, 111g carbs, 19g fat.

The flour and wrappers supply most of the carbohydrate, while pork, prawns and eggs contribute protein. Fat comes mainly from the pork and the oil used in the broth and finishing; serve with steamed greens to add vegetables alongside the wontons.

Making the wrappers

Water absorption: add the water gradually and stop when the dry flour has disappeared. The recipe allows for adding more if needed, so let the dough’s texture guide you rather than pouring it all in at once.

Resting: the dough has several rests, including two 30-minute periods. These pauses make it easier to roll the dough thinly and handle the wrappers without tearing them.

Balancing the filling

Pork and mushroom: the minced pork gives the filling body, while chopped shiitake adds a deep, savoury flavour. Mix the pork mixture vigorously as directed so it holds together when wrapped.

Prawn: keep the larger prawn pieces distinct in the filling, and work the egg white mixture until the prawns turn sticky. The method mentions banana powder, which is not in the ingredient list, so check the source recipe before making that addition.

Building the broth

Blanching: briefly boil the pork bones before simmering to remove traces of blood, then drain them as directed. Frying the dried prawns and prawn heads and shells until fragrant helps draw out their aroma before they go into the stock.

Slow simmer: cook the stock, covered, for 2 hours at a gentle simmer after bringing it to the boil. Keep the fried shell mixture tied in muslin so it can flavour the broth without loose pieces floating through it.

Wrapping and cooking

Sealing: place a moderate amount of filling in the centre of each roughly 8 cm wrapper, then pinch the wrapper closed several times. Avoid filling them so heavily that the edges cannot meet.

Doneness: cook the wontons in the boiling soup until they begin to float. The recipe gives floating as its cue; lift one carefully if you want to check that its wrapper and filling are cooked through.

Serving the bowls

Garnish: finish each bowl with spring onion and fresh coriander, plus a drizzle of sesame oil. Add the herbs just before serving so they retain their fresh aroma.

To make a fuller meal, serve the soup with a simple side of steamed greens or vegetables. Keep the accompaniment mild so it does not overpower the savoury broth.

Recipe notes & tips

• Add water to the dough gradually because the amount it takes up can vary.
• Keep the wrappers covered while you work so their edges do not dry out.
• Dust the work surface and pasta machine with cornflour to help prevent sticking.
• Soak the shiitake mushrooms ahead of time so they are ready to chop for the filling.
• Tie the fried prawn mixture securely in muslin before adding it to the stock.
• Check the filling details before cooking: the method refers to banana powder, which is not included in the ingredient list.

Variations

• Use extra shiitake: add more chopped mushrooms to the pork filling for a stronger earthy flavour.
• Add greens: serve the soup with a handful of briefly cooked leafy greens.
• Change the garnish: finish with extra spring onion or coriander to suit your taste.
• Make smaller wontons: use less filling in each wrapper and pinch them closed carefully.
• Keep the prawn pieces larger: cut them into generous pieces for a more noticeable prawn texture.

Common mistakes to avoid

• Adding all the water at once: the dough may become too wet; pour it in gradually and stop when no dry flour remains.
• Skipping the rests: the dough can be harder to roll; allow the stated resting times before shaping.
• Overfilling wrappers: they may not seal; use a moderate amount and pinch the edges closed.
• Leaving the bones unblanched: traces of blood can cloud the broth; blanch and drain them first.
• Boiling the stock hard for the full cooking time: it should simmer gently, covered, after it reaches the boil.
• Overcooking the wontons: remove them once they begin to float, as directed.

How to store

Refrigerate leftover cooked soup in a covered container and use within 2 days. Reheat gently in a saucepan until piping hot; the wrappers may soften further as they sit in the broth. Keep uncooked wontons separate from the stock in the fridge and cook them promptly.

Frequently asked questions