Homemade Wantons in soup

Ingredients

• 300 gminced meat
• 70 gpeeled prawns, chopped coarsely
• 3water chestnuts, cut into small cubes
• 1 stalkspring onion, finely chopped
• 2 teaspoonslight soy sauce
• 1 teaspoonChinese rice wine
• dropssesame oil
• 1 pinchsalt
• to tastefreshly ground white pepper
• 30wonton skins
• 1.5 litreschicken stock or anchovy stock
• 1 stalkspring onion, finely chopped
• to tastesalt

Instructions

1. 1

   Mix the filling

   Combine the minced meat, prawns, chopped spring onion, soy sauce, white pepper, water chestnuts and Chinese rice wine in a bowl. Mix well and leave to marinate for at least 15 minutes.

2. 2

   Prepare the wrappers

   Set a small bowl of water beside you and take one wonton skin.

3. 3

   Add the filling

   Put about 1 teaspoon of filling in the centre of the skin.

4. 4

   Wet the edges

   Use your fingers to moisten half of the wrapper's outer edges with water.

5. 5

   Fold the wrapper

   Fold the skin in half over the filling.

6. 6

   Join the corners

   Dab one corner with water. Fold the wrapper in half again, bringing the underside of the left corner together with the top side of the right corner to form the wonton. Avoid overfilling, or the wrapper may not fold neatly.

7. 7

   Cook the wontons

   Bring the chicken or anchovy stock to the boil in a saucepan over medium heat. Add the wontons in batches and cook until they float to the surface, about 2 minutes; season the stock with salt and pepper to taste.

8. 8

   Serve the soup

   Ladle into small bowls and garnish with the remaining chopped spring onion.

What are wontons?

Wontons are Chinese dumplings made by wrapping a savoury filling in thin dough. They are often served in broth, though they can also be fried.

This version combines minced meat, prawns and water chestnuts for a filling with both savoury flavour and a little crunch. Simmering the dumplings in stock keeps the meal simple and comforting.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 25g protein, 37g carbs, 16g fat.

The wonton skins supply most of the carbohydrates, while the minced meat and prawns contribute protein and much of the fat. Soy sauce and stock are the main likely sources of sodium, though the amount varies by product. Serve the soup with vegetables or greens for a more balanced plate.

Choosing the filling

Meat and prawns: the recipe calls for 300 g minced meat and 70 g chopped prawns. The meat is not specified, so use the kind you prefer or have available.

Water chestnuts: cut them into small cubes so they mix evenly into the filling and retain some texture. The chopped spring onion, soy sauce and rice wine season the mixture.

Mixing and resting

Even mixing: stir the filling until the seasonings and ingredients are distributed throughout. The recipe says to marinate it for at least 15 minutes before wrapping.

Ingredient check: the method mentions ginger, but ginger is not included in the ingredient list, so it is left out here rather than given an invented quantity. Sesame oil is listed, although the method does not specify when to add it.

Folding the wontons

Small portion: use about 1 teaspoon of filling per wrapper. Keeping the filling centred and the edges clear makes the skin easier to seal.

Moistened edges: wet half the outer edge, fold the skin over, then dab a corner and bring the opposing corners together as described. Press the joins gently so the filling stays enclosed.

Cooking in stock

Batches: add the wontons to boiling stock in batches rather than all at once. This gives them room to move in the pan.

Doneness cue: cook for about 2 minutes, until the wontons float to the surface. The recipe uses floating as its doneness cue; check that the filling is cooked through before serving.

Serving the soup

Stock choice: chicken stock gives the soup a familiar savoury base, while anchovy stock offers a more pronounced fish flavour. Season with salt and pepper to taste after the wontons have cooked.

To serve: ladle the dumplings and stock into small bowls and add the remaining spring onion. A simple side of greens or vegetables can make the bowl into a more rounded meal.

Recipe notes & tips

• Chop the prawns and water chestnuts small enough to distribute easily through the filling.
• Keep unused wonton skins covered while you work so they do not dry out.
• Use about 1 teaspoon of filling per wrapper and leave space around the edges for sealing.
• Have a small bowl of water ready before you start folding.
• Cook the wontons in batches and season the broth to taste at the end.

Variations

• Use anchovy stock: choose it instead of chicken stock for a more pronounced seafood note.
• Add ginger: include a little finely grated ginger in the filling if you want to follow the method's mention of it.
• Try sesame oil: add the listed drops to the filling for a toasted aroma.
• Change the garnish: scatter extra spring onion over each bowl just before serving.
• Fry the wontons: the description suggests deep-frying them as an alternative to boiling in soup.

Common mistakes to avoid

• Overfilling the skins: use about 1 teaspoon so the wrapper can fold and seal properly.
• Dry wrapper edges: moisten the edges with water before folding to help them stick together.
• Loose corners: dab the corner with water and press the two corners together firmly.
• Crowding the pan: cook the wontons in batches so they have space in the stock.
• Guessing the seasoning: taste the stock and add salt and pepper to taste after the wontons are cooked.

How to store

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

Frequently asked questions