Pork Won-Ton Soup

Won-ton are Chinese soup dumplings, which are usually filled with minced pork and served in a clear broth made from duck and pork. Buy them from Chinese markets where they are cheap. They will freeze for up to 6 weeks, when they become increasingly brittle and unworkable. Won-ton in most Chinese restaurants tend to be pretty basic dumplings and you will be able to make superior ones at home.

You can make all sorts of different fillings, including duck, fish and shellfish, but the ingredients must be raw – if you fill won-ton with cooked meat or fish, they disintegrate.

Always cook won-ton in simmering lightly salted water, ladling clear broth over them just before serving. If more convenient you can freeze won-ton on a floured tray, then bag for storage and cook in simmering water from frozen; in which case allow 5–7 minutes.


  • 1.25 litres/ 2 pints well-flavoured chicken stock
  • chopped chives, to garnish

For the Won-Tons

  • 30 won-ton wrappers
  • 450 g/ 1 lb minced pork
  • 1 garlic clove, finely chopped
  • 2 spring onions, thinly sliced
  • 2.5-cm / 1-inch piece of peeled ginger, finely chopped
  • 1 tbsp chopped coriander leaves, plus more whole leaves for garnish
  • 2 tbsp Chinese soy sauce
  • 2 tsp sesame oil
  • 1 tbsp dry sherry
  • salt and pepper
  • flour, for dusting


Put the pork into a bowl, then add the garlic, spring onions, ginger, chopped coriander leaves, soy sauce, sesame oil, dry sherry, salt and black pepper to taste. Mash all together with a fork.

Put a heaped teaspoon of mixture on each wrapper. Brush edges with a little water, then pinch 2 opposite corners together. Draw up the 2 remaining corners one at a time and nip shut at the top and along edges. This takes a little time to perfect, but you get quicker and neater as you go. Put on a floured tray.

Poach in boiling salted water for about 3–4 minutes. Drain and divide between 4 bowls. Ladle stock over and scatter with coriander and chives.