Pork & Prawn Wonton Soup
Silky chicken broth studded with delicate pork-and-prawn wontons, bok choy and spring onion — a bowl of pure comfort.
Wonton soup is the sort of bowl that makes rainy evenings instantly less dreary. Tiny parcels of pork-and-prawn tucked into thin wrappers, slipped into a fragrant, clear chicken broth — light, comforting and properly satisfying.
This version keeps things straightforward for home cooks: a pork-and-prawn filling that’s quick to mix, ready-made wonton wrappers to save time, and a gently seasoned stock so the wontons are the star. Perfect as a starter for a Chinese-style supper or the main event on a cold night.
Ingredients
- 300 g minced pork
- 150 g raw prawns — peeled and finely chopped
- 40 wonton wrappers
- 30 ml light soy sauce
- 15 ml sesame oil
- 15 g cornflour
- 1 egg — lightly beaten, for sealing
- 4 spring onions — use whites for the filling and reserve greens to garnish and flavour the broth
- 20 g fresh ginger — one 20 g thumb, peeled; slice thinly
- 2 garlic cloves — finely minced
- 1.2 l low-sodium chicken stock
- 200 g bok choy — trimmed and halved if large
- 5 ml white pepper
- 5 ml sea salt — adjust to taste
- 5 ml granulated sugar — balances the soy
- 10 g toasted sesame seeds — for garnish
- 10 g fresh coriander — leafy sprigs to finish (optional)
Equipment
- soup ladle
- slotted spoon
- measuring spoons
- kitchen scales
Instructions
Prepare the filling: finely chop the raw prawns and slice the white parts of the spring onions. In a large bowl combine minced pork, raw prawns, finely minced garlic cloves, grated fresh ginger (reserve a few thin slices for the broth), light soy sauce, sesame oil, cornflour, granulated sugar and white pepper. Mix briskly until the mixture becomes sticky and homogenous — this ensures a tender filling.
Assemble the wontons: lay a wonton wrapper on a clean surface. Lightly brush all four edges with a little beaten egg. Spoon about 12–14 g of filling (roughly a heaped teaspoon) into the centre. Fold to form a triangle, press out air and seal firmly. Bring the two opposite corners together and press to seal into the classic wonton shape. Place assembled wontons on a lightly floured board or tray, spaced so they do not stick.
Make the broth: pour the low-sodium chicken stock into a large saucepan. Add the reserved ginger slices and the white parts (if any) of the spring onions. Bring to a gentle simmer over a medium hob and let infuse for 8 minutes to lift the stock's flavour. After 8 minutes taste and add a splash more light soy sauce if needed.
Add the bok choy to the simmering broth and cook for 90–120 seconds until bright green and just tender. Remove the ginger slices if you prefer a clearer broth.
Slide the wontons gently into the simmering broth (do not overcrowd — cook in two batches if needed). Stir once to stop them sticking to the base. Cook for 3–4 minutes until the wrappers turn translucent and the filling is cooked through; the wontons should float and feel springy when lifted.
Finish and season: stir in the remaining sesame oil and adjust seasoning with sea salt and a little more white pepper if desired. Ladle the broth, bok choy and wontons into warmed bowls. Scatter sliced spring onion greens, toasted sesame seeds and fresh coriander over each bowl.
Tips
- Keep unused wrappers under a damp tea towel — they dry out and crack very quickly.
- Weigh or spoon the filling so each wonton is the same size; even small parcels cook more reliably.
- If you want a clearer broth, simmer gently and skim any scum that rises in the first few minutes.
- Make ahead: freeze assembled wontons on a tray until solid, then transfer to a bag; cook from frozen but add an extra minute to the boiling time.
- To lift the flavour without extra salt, add a little grated ginger and a splash of light soy sauce to finish.
Substitutions
minced pork → minced chicken or turkey, same quantity
Stays closeraw prawns → omit and increase minced pork to 450 g for an all-pork wonton
Stays closewonton wrappers → gyoza wrappers or round dumpling wrappers, same quantity (result will be slightly thicker wrappers)
Noticeably different
Nutrition
Per serving · estimated
- 567
- Calories
- 34 g
- Protein
- 68 g
- Carbs
- 19 g
- Fat
- 3 g
- Fibre
- 3 g
- Sugar
- 1400 mg
- Sodium
FAQ
Can I make the wontons in advance?
Yes. Freeze assembled wontons in a single layer on a tray until solid, then transfer to a bag. Cook from frozen, adding about 60 seconds to the usual cooking time.
How do I stop wontons bursting while cooking?
Don’t overfill and ensure edges are sealed with egg wash. Cook in a gentle simmer rather than a rolling boil and avoid overcrowding the pan.
Can I make this vegetarian?
Replace minced pork and prawns with a mixture of finely chopped shiitake, silken tofu (pressed) and shredded cabbage; add a little soy and sesame oil to bind. The flavour will be different but still tasty.
What if my broth is too salty?
Dilute with hot water or add more unsalted stock. Adding a peeled potato and removing it after a few minutes can absorb a little extra salt in a pinch.
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