Wonton Soup

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Preparation info

  • Serves


    • Difficulty


Appears in

Chinese Heritage Cooking

Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

A Cantonese classic. The shape of the uncooked dumplings auspiciously echoes that of old Chinese gold ingots, plump bellies surrounded by a high rim. You can use either yellow or white wonton skins for these, depending on your preference. Yellow skins taste faintly alkaline but are more resilient than white skins.


  • Prawns (shrimps) 180 g ( oz)
  • Coarsely minced pork with some fat 150 g (5 oz)
  • Oyster sauce ¾ tsp
  • Sesame oil ¼ tsp
  • Salt to taste
  • Ground white pepper to taste
  • Wonton skins 24–30 sheets
  • Light chicken, pork or seafood stock 1 litre (32 fl oz / 4 cups)
  • Choy sum (Chinese flowering cabbage) 180 g ( oz), washed and separated into single stalks
  • Ginger 25 g (4/5 oz), peeled and thinly sliced
  • Garlic 1 clove, peeled and sliced
  • Spring onions (scallions) 2, chopped


  1. Peel prawns and reserve heads and shells. Slit prawns along their backs and remove thread-like black intestines. Rinse prawns well and pat dry. Dice prawns with a cleaver, then use repeated chopping motions to mince them coarsely on the chopping board.
  2. Combine prawns with minced pork, oyster sauce, sesame oil, salt and pepper. Stir with chopsticks until well blended. Let marinate, covered, for 30 minutes.
  3. Place about 1 tsp filling in the centre of a wonton skin. Dab edges of skin with a dampened fingertip, then fold skin in half diagonally, enclosing filling. Press edges to seal. Bring the two sharper edges of the triangle together, overlap them slightly and press to seal. This will make the filling bunch up in the middle of the wonton. Make all wontons likewise.
  4. Combine reserved prawn heads and shells, stock, ginger and garlic in a pot and bring to a boil. Lower heat and simmer for 15 minutes, then strain broth into a clean pot and season with salt and pepper to taste. Keep stock hot over medium-low heat.
  5. Bring a pot of fresh water to a steady, gentle simmer. Add wontons in batches and cook for 1½–2 minutes, until they float up and bob about. As they are done, lift them out with a slotted spoon and transfer them to the hot broth.
  6. Blanch choy sum in the same boiling water until limp and just tender, then remove with a slotted spoon and transfer to the hot broth.
  7. Ladle soup into individual serving bowls. Garnish with spring onions and serve hot.