Comforting Pork and Prawn Wonton Soup Recipe

Wonton is traditional regional pasta of the Han nationality in China. Originating from northern China, wontons are similar to dumpling and are usually served in soup or sometimes deep-fried.

Since the Tang Dynasty (618–907), it has been a custom for people to eat wontons on the winter solstice.

The most versatile shape of a wonton is a simple right triangle, similar to Italian tortellini. The filling of wontons can be minced pork or diced shrimp.

Taken from, here we share a comforting Pork and Prawn Wonton Soup recipe which is perfect as a light meal or starter to something grander -- your choice:


Wonton Dumplings:

  • 36 small wonton pastry wrappers, round or square
  • 150g cooked and shelled prawns, finely chopped
  • 150g lean pork mince
  • 1 tablespoon grated ginger
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice vinegar or rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 2 spring onions, finely chopped
  • White pepper


  • 1.5 liters chicken stock
  • 2 small heads of pak choi, roughly sliced
  • 1 teaspoon light soy sauce
  • 2 teaspoons rice vinegar or rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 2 generous pinches of white pepper
  • 2 spring onions, finely chopped


Wonton Dumplings:

  1. Remove the wonton wrappers from the fridge ten minutes before you intend to use them, to allow them to warm up.
  2. In the meantime, combine all the remaining wonton filling ingredients in a large bowl. Use the back of a fork to mix thoroughly.
  3. Open the pack of wonton wrappers and place one on a clean and dry work surface. If they are oval in shape, lay them so the longest width runs from top to bottom in front of you. If square, lay them so you have a diamond shape in front of you. Get a cup of water and keep this to hand.
  4. Place a heaped teaspoon of filling mixture in the middle of the top half of the wrapper.
  5. Wet your finger and run a little water around the edge of the top half of the wrapper.
  6. Fold the bottom up and over the filling, so it meets with the top edge. If square, bring the bottom corner of the diamond up to meet the top corner.
  7. Run your finger over the filling to push out any air bubbles, then press the pastry firmly around the meat so you have a sealed parcel.
  8. Turn it over and dab some water in the middle. Tightly fold one corner into the middle. Add another dab of water and then tightly fold in the other corner. If using a square, you can tuck down the top corner that remains sticking out at this stage.
  9. Repeat until you’ve used up all of the wonton wrappers and filling.
  10. As you make each dumpling, keep them under a clean tea towel that has been run under the tap and wrung out. This prevents them from drying out.

  1. In a large pan, bring your chicken stock to a gentle boil. Meanwhile, cook the dumplings. Fill the biggest saucepan you have with plenty of water and bring it to boil. Add enough dumplings to create a single layer on the water. It’s important not to overcrowd the pot, so cook them in batches if you are cooking lots. Stir them gently as you bring the water up to the boil again. When the dumplings float to the top, they are cooked.
  2. Once the dumplings float, use a slotted spoon to transfer them to your gently boiling chicken stock. Add the pak choi -- first the white parts and then a minute later, the green parts. Bring the liquid up to the boil again and allow them to cook for around three minutes.
  3. Turn off the heat and season your stock with the soy sauce, rice vinegar, toasted sesame oil and plenty of white pepper to taste.
  4. Serve up six dumplings per bowl, then pour over a couple of ladles of the liquid. Finish off with a scattering of chopped spring onions, and serve immediately.

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