By Marie Muccio
As Autumn brings colder days a steaming bowl of wonton soup will help warm the soul.
The comforting taste of a salty broth combined with juicy pork wontons, noodles and bok choy makes Wonton Soup a classic for a reason. Homemade wonton soup tastes so much better than take-out and it’s all the more satisfying.
First step is to make your wontons. I usually make a double batch; half for the soup and the other half you can freeze for up to 3 months. That way the wontons are ready to go for a speedy weeknight meal. Perfect for fighting the flu or satisfying a craving for wontons. The extra effort to make your own will go a long way. It’s a great recipe to make on a lazy Sunday or to double up as an afternoon activity with the kids.
When cooking your wontons It’s best to cook them separately before adding them to your broth. You can either boil or steam the wontons.
I promise making your own wonton soup is totally worth it. Enjoy!!
- 200 g rice noodles
- 1 bunch bok choy
- spring onion finely sliced for garnish
- 25 Wonton wrappers
- For the filling
- 400 g mince pork (ground)
- 1 tbs ginger finely grated
- 2 tbs fresh coriander finely chopped
- 2 spring onions very finely sliced
- 1 tbsp soy sauce
- 3 garlic cloves crushed
- 1 small red chilli deseeded and finely diced (optional)
- For the broth
- 8 cups chicken stock
- 3 garlic cloves Crushed
- 1 tbsp ginger finely grated
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp chinese cooking wine
- 1 tsp sesame oil
- 3 spring onions sliced
For the wontons
- In a bowl add all the wonton filling ingredients and mix until well combined.
- Place your wonton wrappers on a clean work surface on an angle so you’re looking down at a diamond shape. Place 1 teaspoon of filling in the centre. Brush the top two edges with water then fold over to seal making sure you press out any air bubbles.
- Brush water on one corner and bring corners together, pressing to seal.
- Account for approximately 5-6 wontons per person. you can freeze the remaining wontons in containers. Use baking paper to separate them.
- To cook the wontons, line a steamer basket with baking paper, allowing a few millimetres gap around the edge to allow steam to escape. Alternatively cut incisions in the baking paper. Place the wontons in a single layer over the paper. Steam for 6-8 minutes or until cooked through.
For the broth
- Place the chicken stock in a large pot and place on medium to high heat. Add remaining broth ingredients and bring to a boil. Reduce heat to low-medium and simmer for 10 minutes to allow the flavours to infuse.
- Increase the heat to high. Add the noodles and cook according to the packet instructions. Add the Bok Choy for the last minute of cooking.
To assemble the wonton soup
- Divide the noodles and the Bok Choy between serving bowls. Top with the wontons and ladle over the broth. Sprinkle over some spring onions to garnish.