Cook and Scale
Pork Wonton Soup
4 servings · 45 min total
Delicate pork and shrimp wontons simmered in a light, savoury dashi-chicken broth with wilted bok choy — pure comfort in a bowl.
Ingredients
- 250 g ground pork
- 80 g shrimp, peeled, chopped
- 2 spring onion, finely chopped
- 10 g fresh ginger, grated
- 1 tbsp soy sauce
- 1 tbsp shaoxing wine
- 1 tsp sesame oil
- 30 wonton wrappers
- 1¼ l chicken stock
- 1 tsp dashi granules
- 100 g bok choy, chopped
- 1 tsp white pepper
- 1 spring onion, sliced, to serve
Contains: Gluten, Egg, Soy, Fish, Crustaceans, Sesame, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Mix the filling — Mix the ground pork with the shrimp, spring onion, ginger, soy sauce, shaoxing wine, and sesame oil until well combined.
- 2.
Fold the wontons — Place a small spoonful of filling in the centre of each wonton wrapper, wet the edges, and fold into triangles, then pinch the two bottom corners together.
- 3.
Cook the wontons — Bring the chicken stock and dashi granules to a simmer, then cook the wontons in the broth for 5 minutes until they float and are cooked through.
- 4.
Add the bok choy — Add the bok choy and white pepper and simmer for 2 minutes until the greens wilt.
- 5.
Ladle and garnish — Ladle the wontons and broth into bowls and scatter with sliced spring onion to serve.