Wonton Soup Recipe

To make the soup, in an 8 inch pot, add a little oil and stir fry the chicken wings for 3 minutes until a little browned.. Add in the water, ginger and scallion and simmer on medium heat for 25 minutes. Season with salt and pepper.

To prepare the wonton filling. Defrost the prawns by running them under cold water for 4-5 mins. This helps maintain the crunch to the prawns when cooked. Depending on the size of the prawns, cut them into half, roughly ½ inch pieces. I like to have a bite to the wontons, so I prefer them to be chunky rather than finely chopped.

Combine the pork and chopped prawns. Add all the seasonings and mix well.

Time to wrap the wontons. Place a wonton wrapper on a plate or your hand, add a little bit of minced pork and prawn mixture. Wet the edges with a little water and fold over, pinching two corners together, then bring the two other corners in together so that all four corners meet in the middle. (It’s important to make sure the wonton is properly sealed or else it will let water into the filling making the wonton flavorless.)

To cook the wontons, place them into a medium pot of boiling water filled two thirds of the way. Cook for 8 to 10 mins until the wontons float to the top of the water.

While waiting for the wontons to cook, add pak choi to the soup and cook until tender, approx 3 to 5 mins.

Assemble the dish by placing the wontons into a bowl, place some of the cooked pak choi to the side and pour in some of the soup base. Garnish with some chopped scallions.