Homemade wonton soup
This homemade wonton soup tastes so much better than takeout. Juicy pork wontons in an aromatic broth with noodles and bok choy. The perfect way to warm up on a cold day.
Servings: 5
Ingredients
- 200 g rice noodles
- 1 bunch bok choy
- spring onion finely sliced for garnish
- 25 Wonton wrappers
Wontons Filling
- 400 g mince pork (ground pork)
- 1 tbs ginger finely grated
- 2 tbs fresh coriander finely chopped
- 2 spring onions very finely sliced
- 1 tbsp soy sauce
- 3 garlic cloves crushed
- 1 small red chilli deseeded and finely diced (optional)
For the broth
- 8 cups chicken stock
- 3 garlic cloves Crushed
- 1 tbsp ginger finely grated
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp chinese cooking wine
- 1 tsp sesame oil
- 3 spring onions sliced
Instructions
For the wontons
- In a bowl add all the wonton filling ingredients and mix until well combined.
- Place your wonton wrappers on a clean work surface on an angle so your looking down at a diamond shape. Place 1 teaspoon of filling in the centre. Brush the top two edges with water then fold over to seal making sure you press out any air bubbles.Brush water on one corner and bring corners together, pressing to seal.Account for approximately 5-6 wontons per person. you can freeze the remaining wontons in containers. Use baking paper to separate them.
- To cook the wontons, line a steamer basket with baking paper, allowing a few millimetres gap around the edge to allow steam to escape. Alternatively cut inscisions in the baking paper. Place the wontons in a single layer over the paper. Steam for 6-8 minutes or until cooked through.
For the broth
- Place the chicken stock in a large pot and place on medium to high heat. Add remaining broth ingredients and bring to a boil. Reduce heat to low-medium and simmer for 10 minutes to allow the flavours to infuse.
- Increase the heat to high. Add the noodles and cook according to the packet instructions. Add the Bok Choy for the last minute of cooking.
To assemble the wonton soup
- Divide the noodles and the Bok Choy between serving bowls. Top with the wontons and ladle over the broth. Sprinkle over some spring onions to garnish. Enjoy!!
Notes
Note you will have some wonton filling left over. You can either make extra wontons or freeze for next time.
When steaming the wontons, you will need to line the base of the bamboo steamer to stop the wontons from sticking.Take a square of baking paper, make sure its a a little bit larger than your steamer, and fold it in half, point-to-point, to make a triangle.Fold the triangle in half 3 more times then cut tiny little triangles along the folded edge to make air holes.Holding the pointed end of the triangle at the centre of the steamer (to measure its radius), trim the wide end to perfectly fit your steamer. Press gently into the base of the steamer, before adding the wontons.
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