Wonton Clear Soup

Ingredients

• 227 g (8 oz)Minced chicken
• 113 g (4 oz)Prawns, peeled and cleaned
• 15 ml (1 tbsp)Oyster sauce
• 15 ml (1 tbsp)Sesame oil
• 2 clovesGarlic, grated
• 5 ml (1 tsp)Ginger, grated
• 45 ml (3 tbsp)Spring onion, thinly sliced
• 2.5 ml (1/2 tsp)Salt
• 2.5 ml (1/2 tsp)Pepper
• 2.5 ml (1/2 tsp)Sugar
• 5 ml (1 tsp)Chicken powder
• 1 packetWonton wrappers
• 1 stalkCelery
• 1/2Onion, sliced
• 60 ml (1/4 cup)Spring onion, thinly sliced
• 2 clovesGarlic, minced
• 30 ml (2 tbsp)Chicken powder
• 7.5 ml (1/2 tbsp)Sesame oil
• 2.5 ml (1/2 tsp)Salt
• 1.25 ml (1/4 tsp)Pepper
• 1.2 litres (5 cups)Water

Instructions

1. 1

   Chop the prawns

   Set out a chopping board, roughly chop the prawns and set them aside.

2. 2

   Mix the filling

   Combine the minced chicken, chopped prawns, oyster sauce, sesame oil, minced garlic and grated ginger. Stir until evenly mixed.

3. 3

   Season the mixture

   Add the salt, pepper, sugar and chicken powder, and mix them through the filling.

4. 4

   Add spring onion

   Stir in the sliced spring onion until it is distributed throughout the mixture.

5. 5

   Fold the wontons

   Lay out the wonton wrappers and place about 1 teaspoon of filling on each. Wet the edges with water, fold the wrapper into a half-circle, then bring the two corners together and press to seal.

6. 6

   Repeat the folding

   Place each finished wonton on a plate and continue until all the filling has been used.

7. 7

   Cook the wontons

   Bring a pot of water to the boil and add the wontons gradually. Cook for approximately 5 minutes, then remove them to a lightly greased plate to prevent sticking.

8. 8

   Sauté the aromatics

   In another pot, sauté the minced garlic and sliced onion until fragrant.

9. 9

   Boil the broth

   Pour in the water, add the celery stalk and bring the liquid to the boil.

10. 10

    Season the broth

    Add the salt, pepper, sesame oil and chicken powder.

11. 11

    Finish with onion

    Sprinkle the sliced spring onion over the broth and cook briefly.

12. 12

    Serve the soup

    Place several wontons in each bowl and pour the hot soup over them.

13. 13

    Enjoy the soup

    The wonton soup is ready to serve.

What is wonton clear soup?

Wonton soup is a Chinese-style dish of filled dumplings served in broth, with many regional and household versions across Asia. This version uses chicken and prawns in the filling and a clear, simply seasoned soup.

The wontons are boiled separately before being added to the broth. That keeps the soup straightforward to assemble and lets the filling and broth cook on their own terms.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 18g protein, 30g carbs, 11g fat.

The wonton wrappers provide most of the carbohydrates, while the chicken, prawns and wrappers contribute protein. Sesame oil carries much of the fat, and chicken powder and oyster sauce contribute to the sodium. To balance the bowl, serve it with extra vegetables on the side.

Building the filling

Chicken and prawns: the minced chicken gives the filling body, while roughly chopped prawns add a contrasting bite. Chop the prawns small enough to mix evenly but not so finely that their texture disappears.

Seasoning: oyster sauce, sesame oil, ginger, garlic, chicken powder, salt, pepper and a little sugar flavour the filling. Mix thoroughly so each wonton gets a balanced portion.

Sealing each wonton

Small filling: about 1 teaspoon is specified for each wrapper, leaving enough room to fold and seal the edges. Too much filling can make the wrapper difficult to close.

Moist edges: use water to dampen the wrapper edges, then press them firmly together. Bring the two corners together and seal them so the wontons hold their shape while cooking.

Cooking the wontons

Boiling water: add the wontons gradually rather than all at once, as directed, and cook them for approximately 5 minutes. Remove them to a lightly greased plate so they are less likely to stick.

The method does not give a separate visual doneness cue, so follow the stated cooking time and make sure the filling is cooked through before serving.

Keeping the broth clear

Aromatics: sauté the garlic and onion until fragrant before adding the water. This gives the broth a savoury base without needing a long simmer.

Seasoning: celery, chicken powder, sesame oil, salt and pepper round out the broth. Add the spring onion at the end and cook it only briefly, as the method directs.

Serving the soup

Bowl assembly: put several cooked wontons in each bowl and ladle the hot broth over them. This keeps the dumplings together with the soup at serving time.

The recipe already includes spring onion in both the filling and broth. Serve it as a meal on its own or alongside a simple vegetable dish.

Recipe notes & tips

• Keep unused wrappers covered while folding so they do not dry out.
• Use roughly 1 teaspoon of filling per wrapper, as specified.
• Wet the wrapper edges lightly, then press them firmly closed.
• Add wontons to the boiling water gradually rather than all at once.
• Grease the plate lightly before setting the cooked wontons on it.
• Add the spring onion to the broth near the end and cook it briefly.

Variations

• More ginger: add extra grated ginger to the filling for a sharper aromatic flavour.
• Extra greens: serve the soup with leafy greens alongside the wontons.
• Prawn-forward filling: increase the proportion of chopped prawns and reduce the chicken by the same amount.
• Aromatic broth: add a little more sliced onion while sautéing the aromatics.
• Milder seasoning: reduce the pepper and adjust the broth seasoning to taste.

Common mistakes to avoid

• Overfilling wrappers: too much filling makes them hard to seal; use about 1 teaspoon each.
• Dry wrapper edges: the corners may not stick; moisten them with water before folding.
• Loose seals: filling can escape during cooking; press the edges and joined corners firmly.
• Crowding the pot: wontons can stick together; add them gradually as directed.
• Skipping the greased plate: cooked wontons may stick; lightly grease the plate before setting them down.
• Boiling the spring onion for too long: it can lose its fresh character; add it at the end and cook briefly.

How to store

Store leftover soup and wontons in a covered container in the fridge and use within 2 days. Reheat gently in a saucepan until piping hot, taking care not to break up the wontons.

Frequently asked questions