Won ton soup


Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Won means cloud and ton means swallow, and together they add up to one of the most popular traditional soups in China. Serve as a whole meal, with as many won tons as you like. This amount of stuffing will make forty, far too many even if you like won tons as much as I do, but it’s hard to work with a smaller quantity, so freeze any remaining mixture for next time.


  • 250 g (9 oz) raw prawns
  • 4 dried shiitake mushrooms, soaked
  • 2 green (spring) onion stems, finely chopped
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 250 g (9 oz) minced pork
  • 8 water chestnuts, finely chopped
  • 1 tbsp soy sauce
  • 1 small egg, lightly beaten
  • 1 packet fresh won ton wrappers
  • 1.5 litres (3 pints) good chicken broth
  • 2 slices ginger, peeled
  • 1 Chinese cabbage


Devein and peel prawns, and finely chop. Drain mushrooms, remove stalks, and finely chop. Chop green onion stems.

Mix prawns, mushrooms, green onions, salt, pepper, pork, water chestnuts, soy and egg. Mush the mixture with your hands until it is an icky paste.

Lay won ton skins on work bench. Place one teaspoon of filling in centre of each skin. Brush corners with a little water to help them seal. Fold in half diagonally, so that two corners meet, and press to seal. Brush the two ends with water and twist them up to join and seal.

Cook won tons in a pot of boiling water until they rise to the top. Distribute won tons among soup bowls.

Heat broth and ginger to a high simmer. Cut off any thick stalks of cabbage, and cook the leaves quickly in stock until wilted. Discard ginger and divide stock and cabbage leaves between bowls and serve.

P.S. Add 200 g (7 oz) of cooked egg noodles for noodle lovers.