Easy pork wonton soup is delicious and quick. The filling takes next to no time to make, wrappers are pre-made and all you need to do is wrap these beautiful morsels of deliciousness. The added bonus is you’ll have extra wontons for later…yum!
Easy Pork Wonton Soup
Equipment
- Medium sized bowl - filling
- 2 small saucepans - broth and dumplings
- 1 teaspoon
- Small bowl of water
- Chopsticks, fork and slotted spoon
Ingredients
- 500 grams pork mince Option chicken or beef. Always try to get high fat content.
- 2 packets wonton wrappers
- 1 tbsp grated garlic*
- 1 tbsp grated ginger*
- 1 tbsp finely chopped lemongrass*
- 3 tbsp finely chopped shallots*
- 3 tbsp finely chopped coriander*
- 1 tbsp sesame oil
- 1 tbsp kecap manis or soy sauce
- 1 tsp each - salt and pepper
- 1 litre Vietnamese pho-based beef stock
- 1 bunch bok choy - rinsed and quartered
- To serve bean sprouts, chopped shallots and coriander, chilli oil
Instructions
- In a large bowl, combine mince, garlic, ginger, lemongrass, coriander, sesame oil, kecap manis, salt, pepper. The trick here is to stir the mixture in one direction, this helps bind the meat together to create a stickier and more tender filling. Stir until it resembles a paste like consistency.
- Watch video on two techniques of folding. Now grab your wonton wrappers, dab the edges with water to moisten, take a teaspoon of filling place in the centre, fold at the top to create a triangle, ensure all air is removed as you seal the edges. Bring the two side corners of the triangle together, dab a little water to seal. It makes a bonnet or popes hat shape.
- Now for the folded method. There are several ways to do this, I like to ensure its sealed properly and it this version makes great crispy ends if you want to fry them. Start with a triangle again only sealing at the top. Take the side, where it’s still open, use your index finger to push it in to the centre and then fold each side around to seal. Ensure all air is removed. Now It looks like a crown.
- Place stock in a saucepan, add any excess leftovers from the wontons. Bring to simmer then reduce to medium low for about 5-10 minutes. Remove excess before serving.
- In another saucepan, bring water to boil. Add bok choy and dumplings in the same saucepan. Blanch bok choy for 1-2 minutes, drain and place in bowl. Cook dumplings for about 4 minutes or until they float. Remove with slotted spoon, straight into serving bowls. Pour over broth. Add some bean sprouts, shallots, coriander, and of course chilli oil. Delicious. I’ll post the recipe for the chilli oil next.
- *Keep any excess to add to the stock for extra flavour whilst heating
- Note: To freeze the wontons, if you haven’t eaten them all. Place them on a parchment-line sealable container, small space between so they don’t stick together. Add another layer of parchment paper and another layer of dumplings. Place in freezer, leave as is or after 1 hour transfer them to a plastic bag. They can be cooked directly from frozen, add 1-2 minutes to cooking time. If frying, be careful of splatter due to moisture from freezer.
