Pork and prawn wonton soup recipe

  • For the wonton dumplings (makes around 36 small ones)
  • 36 small wonton pastry wrappers, round or square (you can find these in the fridges of Asian supermarkets)
  • 150g cooked and shelled prawns, finely chopped
  • 150g lean pork mince
  • 1 tbsp grated ginger
  • 1 tbsp light soy sauce
  • 1 tbsp rice vinegar or rice wine vinegar
  • 1 tsp toasted sesame oil
  • 2 spring onions, finely chopped
  • White pepper
  • For the soup
  • 1.5 litres chicken stock
  • 2 small heads of pak choi, roughly sliced
  • 1 tsp light soy sauce
  • 2 tsp rice vinegar or rice wine vinegar
  • 2 generous pinches of white pepper
  1. Place a heaped teaspoon of filling mixture in the middle of the top half of the wrapper.
  2. Wet your finger and run a little water around the edge of the top half of the wrapper.
  3. 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.
  4. 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.
  5. 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.
  6. Repeat until you’ve used up all of the wonton wrappers and filling.
  7. 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.
  8. It really doesn’t matter how you fold your wontons, as long as you end up with a sealed parcel that has no exposed meat and no air bubbles. If you find a different way that you prefer, by all means go for it.
  9. 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 the 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.
  10. 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.
  11. Turn off the heat and season your stock with the soy sauce, rice vinegar, toasted sesame oil and plenty of white pepper to taste. I’ve provided some guidelines, but feel free to amend according to your preferences.
  12. 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.