If one dish summed up our family’s food history then this is the dish.
Dad as a teen worked in a wonton bar in Sha-Tau-Kok, located in the New Territories of Hong Kong, which borders China. This is where Dad first learnt his trade and skill, a skill that would be later passed to me.
This classic dish boasts delicate dumplings filled with a savoury mixture of minced meat, shrimp, and seasonings, wrapped in thin, translucent wrappers. The wontons are gently simmered in a clear, flavourful broth, often enriched with chicken or pork bones, ginger, and green onions. This comfort food represents a harmonious balance of taste and texture, where the tender dumplings meet the soothing embrace of the broth. Wonton soup not only satisfies the palate but also embodies the essence of family gatherings and the soothing embrace of a bowl of warmth.
Wonton Soup
Ingredients
Wonton Filling
- 1 tsp Ginger, minced
- 1/2 tbsp Light Soy sauce
- 1 1/2 tbsp Rice Vinegar
- 1 tsp Sesame Oil
- 1 to 2 tsp Cornflour
- 100 g Minced Pork
- 100 g King Prawns, minced
- 1/4 tsp Salt
- 1/4 tsp White Pepper
- 1 Egg
- 24 Wonton Wrappers
Soup Ingredients
- 3 Slices Ginger
- 1 tbsp Light Soy sauce
- 2 tbsp Chicken Powder
- 1 Onion, roughly chopped
- 2 Celery Sticks, roughly chopped
- White Pepper, to taste
- 800 ml Water
Garnish Ingredients
- 2 tsp Sesame Oil
- 3 Spring Onions, finely chopped
Instructions
Making the Wontons
- In a large mixing bowl, add the minced pork, king prawn, soy sauce, vinegar, sesame oil, minced ginger, salt and pepper and thoroughly mix all of the ingredients together. The filling should be slightly sticky; if the mixture is too wet you can mix in 1 to 2 tsp of corn flour to thicken. In a bowl crack an egg and beat with a fork. Angle a wonton wrapper so that it faces you like a diamond. With your fingertips or a spoon, spread a thin layer of egg wash along the top two edges of the wrapper. Place a quarter-size spoonful of filling in the centre of the skin. Fold the bottom tip to the top tip to form a triangle, pinch along the filling sealing the wonton and squeezing out the air. Wet the tip of one of the long end of the triangle tips and fold into the centre, then fold the other tip into the centre and join the two together.
Making the Soup
- Place soup ingredients into a large saucepan and gently bring to the boil, once boiling, turn down to simmer for 10 minutes.
Cooking the Wontons
- In a large saucepan fill with water and bring to the boil, carefully drop wontons into the boiling water and cook for 3 to 4 minutes. Once the wontons float to the surface they should be cooked thoroughly but please check before eating. Arrange wontons into a bowl and sprinkle with chopped spring onions and a drizzle of sesame oil. Pour over the soup and serve
