Wonton soup



It is almost the end of the kids summer holiday and I promised them that I will teach them how to make wonton, as it is one of their favourite food.  And being half Chinese they should definitely learn how it is done properly.


12 – 15 large raw king prawns, peeled, deveined and roughly chopped.

1 tsp grated ginger

1 tbsp of sesame oil

1 tbsp soya sauce

1 tbsp of corn flour

1 tbsp of rice vineger

A sprinkle of white pepper and salt

1 pack of wonton pastry (defrosted to room temperature if frozen)

100g chopped chinese mushrooms (optional)

100g minced pork (optional)

Half beaten egg ( for the sealing of the wonton wrapper)

For the soup

1 litre of chicken stock

1 tbsp finely chopped ginger

A couple of finely chopped spring onions

1 tbsp sesame oil

1 tbsp soya sauce

some wild mushrooms (optional)


Method for wonton

Mix all the ingredients together in a mixing bowl.

Spoon 1 tsp of mixture onto the centre of the wrapper.  Dip a finger in the beaten egg, paint all 4 edges and then fold the wonton in half, to make a triangle. Make sure it is sealed tightly all around.  Fold the longer two triangle points together and then seal to make the wonton shape.  There are many ways to fold the wontons and here are some other ways of doing it – http://www.homemade-chinese-soups.com/how-to-fold-wontons.html

Method for soup

Place all ingredients into a saucepan, bring to boil and then add wonton.  The wontons are ready when they float to the top.

Serve with extra spring onions or some chilli oil.



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