Cheat’s wonton soup

Ingredients

• 1 litre (4 cups)chicken stock
• 60 ml (1/4 cup)light soy sauce
• 60 ml (1/4 cup)Shaoxing wine
• 10 g (about 2 cm)ginger, thinly sliced
• 3spring onions, cut into 5 cm batons
• 2star anise
• 1cinnamon quill
• 24wonton wrappers, cut diagonally
• to servesteamed Asian greens, shredded spring onion and coriander
• optional, to servefried shallots and chilli oil
• 10 (about 150 g)peeled raw prawns, finely chopped
• 2 tbspchopped coriander
• 2 tspsesame oil
• 1spring onion, finely chopped
• 1 tspgrated ginger
• 300 gminced pork

Instructions

1. 1

   Simmer the broth

   Put the chicken stock, soy sauce, Shaoxing wine, sliced ginger, spring onion batons, star anise, cinnamon and 275 ml water in a large saucepan over high heat. Bring to the boil, then lower the heat to low-medium and simmer for 10 minutes, until fragrant. Strain out and discard the solids, then pour the broth into a clean saucepan and set it over medium heat.

2. 2

   Make the dumplings

   Put the prawns, chopped coriander, sesame oil, chopped spring onion and grated ginger in a small food processor. Process until finely chopped, then add the pork and process until combined; season to taste. Roll the mixture into 26 walnut-sized balls, drop them into the soup and simmer for 2–3 minutes, until cooked. Add the wonton wrappers and cook for 30 seconds, until al dente.

3. 3

   Finish and serve

   Top the soup with the Asian greens, shredded spring onion, coriander and fried shallots. Drizzle with chilli oil, if using.

What is wonton soup?

Wonton soup is a Chinese-style soup built around dumplings served in broth. This quick version takes inspiration from those flavours but uses a spiced, soy-seasoned stock and fast-cooking dumpling mixture.

Pork and prawn give the dumplings savoury depth, while the wonton wrappers cook briefly in the broth. The result is a warming bowl with very little waiting around.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 28g protein, 43g carbs, 12g fat.

The wonton wrappers provide much of the carbohydrate, while pork, prawns and stock contribute most of the protein. Pork and sesame oil supply much of the fat, and soy sauce is a significant source of sodium. Add extra steamed Asian greens to balance the bowl with more vegetables.

Build flavour in the broth

Whole spices: Star anise and cinnamon add aroma as they simmer with the stock, soy, Shaoxing wine and ginger. Straining the broth after 10 minutes keeps it clear of the flavouring solids.

Fresh ginger: Sliced ginger goes into the broth, while grated ginger goes into the dumpling mixture. Keeping these separate gives both the soup and its filling a fresh ginger note.

Shape the dumplings

Prawn mixture: Process the prawns with coriander, sesame oil, spring onion and grated ginger until finely chopped before adding the pork. This helps distribute the smaller ingredients through the filling.

Walnut-sized balls: Roll the mixture into 26 even portions so they cook at a similar pace. The method uses the wrappers separately, adding them to the soup after the dumplings.

Watch the cooking time

Dumplings: Simmer them for 2–3 minutes, until cooked through. Avoid extending the cooking time unnecessarily, as the small portions cook quickly.

Wrappers: Add these last and cook for 30 seconds, until al dente. They should be tender but still hold their shape.

Finish each bowl

Greens and herbs: Asian greens, shredded spring onion and coriander bring freshness and texture to the hot soup. Add them as a topping when serving.

Optional toppings: Fried shallots add crunch, while chilli oil brings heat. Use either, both or neither to suit the table.

Make it a meal

Serve the soup hot, with the greens and herbs ready to add at the table. For a more substantial meal, offer extra steamed Asian greens alongside it.

Recipe notes & tips

• Cut the wrappers diagonally before you start cooking so they are ready to add at the end.
• Use a small food processor to chop the prawn mixture finely and evenly.
• Keep the dumplings walnut-sized so they cook within the stated 2–3 minutes.
• Strain the broth into a clean saucepan to remove the whole spices and ginger.
• Have the greens and toppings prepared before adding the wrappers, which cook in just 30 seconds.

Variations

• More greens: Add extra steamed Asian greens at serving time.
• Chilli finish: Drizzle with chilli oil for a spicier bowl.
• Crisp topping: Scatter fried shallots over the soup just before serving.
• Extra coriander: Add more fresh coriander as a finishing herb.
• Wrapper shape: Cut the wrappers into triangles as directed, or leave them whole if preferred.

Common mistakes to avoid

• Skipping the straining: Remove the ginger and whole spices before returning the broth to the heat.
• Overcooking the wrappers: Cook them for just 30 seconds, until al dente.
• Crowding the dumplings: Simmer them in the soup without packing them tightly together.
• Uneven dumplings: Roll the mixture into similar walnut-sized portions so they cook evenly.
• Adding toppings too early: Keep the greens, herbs and fried shallots for serving so they retain their texture.

How to store

Store leftover soup in a sealed container in the fridge and use within 2 days. Reheat gently in a saucepan until piping hot; the wrappers may soften as they sit in the broth.

Frequently asked questions