Wonton Soup
Wonton soup with pork and shrimp dumplings in ginger-infused broth, garnished with bok choy and spring onions.
TOTAL TIME
29 min
ACTIVE TIME
17 min
QUANTITY
~4.4 l
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/15
Tools0/11
Ingredients0/15 gathered · 4 servings
15g
4piece
150g
300g
2tbsp
1tbsp
1tbsp
1tsp
1tsp
2tsp
1piece
32piece
1,500ml
2,000ml
4piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 15g | — | — | |
| 2 | | 4piece | — | — | |
| 3 | | 150g | — | — | |
| 4 | | 300g | — | — | |
| 5 | | 2tbsp | — | — | |
| 6 | | 1tbsp | — | — | |
| 7 | | 1tbsp | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 2tsp | — | — | |
| 11 | | 1piece | — | — | |
| 12 | | 32piece | — | — | |
| 13 | | 1,500ml | — | — | |
| 14 | | 2,000ml | — | — | |
| 15 | | 4piece | — | — |
Tools16 items
Serveware1 item
Procedure38 steps
1 of 38
Peel the ginger
Ginger · 15 g
⏱ 20s
ResultPeeled ginger3 of 38
Scrape the finely chopped ginger into a small bowl and set aside.
⏱ 5s
ResultFinely chopped gingerused in step 134 of 38
Trim the 4 spring onions
Spring onions · 4 piece
⏱ 20s
ResultTrimmed spring onions5 of 38
Strip away any damaged or discoloured outer layers from the trimmed spring onions.
⏱ 30s
ResultPeeled spring onions6 of 38
Finely chop the peeled spring onions
⏱ 40s
ResultFinely chopped spring onions7 of 38
Scrape the finely chopped spring onions into a small bowl and set aside.
⏱ 5s
ResultFinely chopped spring onionsused in step 128 of 38
Lay the prawns on the chopping board.
Raw king prawns · 150 g⏱ 5s
ResultRaw king prawns10 of 38
Tip the pork mince into the mixing bowl.
Minced pork / pork mince · 300 g⏱ 5s
ResultMinced pork / pork mince11 of 38
Scrape the roughly chopped prawns into the bowl with the pork.
⏱ 5s
ResultMinced pork / pork mince and roughly chopped prawns12 of 38
Tip the finely chopped spring onions into the pork and prawn mixture.
⏱ 5s
ResultMinced pork / pork mince and roughly chopped prawns and finely chopped spring onions13 of 38
Add the finely chopped ginger to the bowl.
Finely chopped ginger · step 3Minced pork / pork mince and roughly chopped prawns and finely chopped spring onions · step 12
⏱ 5s
ResultMinced pork / pork mince and roughly chopped prawn mixture14 of 38
Pour the soy sauce into the bowl.
Soy sauce · 2 tbsp⏱ 5s
ResultMinced pork / pork mince and roughly chopped prawn mixture15 of 38
Add the Shaoxing rice wine to the bowl.
Shaoxing rice wine · 1 tbsp⏱ 5s
ResultMinced pork / pork mince and roughly chopped prawn mixture16 of 38
Drizzle the sesame oil into the bowl.
Sesame oil · 1 tbsp⏱ 5s
ResultMinced pork / pork mince and roughly chopped prawn mixture17 of 38
Add the white pepper to the bowl.
White pepper · 1 tsp⏱ 5s
ResultMinced pork / pork mince and roughly chopped prawn mixture18 of 38
Add the sugar to the bowl.
Sugar · 1 tsp⏱ 5s
ResultMinced pork / pork mince and roughly chopped prawn mixture19 of 38
Add the salt to the bowl.
Salt · 0.5 tsp⏱ 5s
ResultMinced pork / pork mince and roughly chopped prawn mixture20 of 38
Crack the egg into the bowl, discarding the shell.
Egg · 1 piece⏱ 5s
ResultMinced pork / pork mince and roughly chopped prawn mixture21 of 38
Mix the minced pork / pork mince and roughly chopped prawn mixture in the mixing bowl
⏱ 1 min
ResultWonton filling22 of 38
Lay a wonton wrapper flat on the chopping board and keep the rest covered with a damp tea towel to prevent drying out.
Wonton wrappers · 32 piece
⏱ 5s
23 of 38
Place a heaped teaspoon of filling in the centre of each wrapper, then fold the wrapper in half into a triangle, pressing the air out and pinching the edges firmly to seal; fold the two bottom corners of the triangle up to meet each other and press them together so each wonton forms a nurse's-cap shape, moistening the corners with a dab of water if they resist sticking — repeat until all 32 wontons are made.
⏱ 10 min
ResultFilled wontonsused in step 3024 of 38
Pour the chicken stock into the large saucepan.
Chicken stock · 1,500 ml
⏱ 10s
ResultChicken stock25 of 38
Add the water to the saucepan.
Water · 500 ml⏱ 5s
ResultChicken stock and water26 of 38
Season the broth with the salt.
Salt · 1.5 tsp⏱ 5s
ResultChicken stock and water and salt27 of 38
Bring the broth to a rolling boil over high heat.
⏱ 8 min
ResultHot broth28 of 38
Fill the large deep saucepan with water.
Water · 1,500 ml
⏱ 5s
ResultWater29 of 38
Bring the water to a vigorous boil over high heat.
⏱ 8 min
ResultBoiling water30 of 38
Lower the wontons gently into the boiling water a few at a time, so they don't stick together.
⏱ 10s
ResultFilled wontons and boiling water31 of 38
Cook the wontons at a steady boil, stirring occasionally to prevent sticking, until they float to the surface and the wrappers are translucent and the filling is cooked through, about 5–6 minutes. Check the centre of the largest one reads 71 °C on a thermometer.
⏱ 6 min
ResultCooked wontonsused in step 3632 of 38
Trim the 4 bok choy
Bok choy · 4 piece⏱ 30s
ResultTrimmed bok choy34 of 38
Add the halved bok choy to the simmering broth.
⏱ 5s
ResultHalved bok choy and hot broth35 of 38
Simmer the bok choy in the broth until the stems are just tender and the leaves are bright green, about 2 minutes.
⏱ 2 min
ResultBroth with wilted bok choyused in step 3736 of 38
Lift the cooked wontons out of the water with a spider or slotted spoon and drain them briefly in the colander.
⏱ 15s
ResultDrained cooked wontonsused in step 3837 of 38
Ladle the hot broth and bok choy evenly into 4 soup bowls.
⏱ 30s
ResultBroth with wilted bok choy38 of 38
Divide the wontons evenly among the bowls, nestling them into the broth.
⏱ 20s
ResultWonton SoupTotal Time29 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 15 g | | Peel the ginger⏱ 20sResultPeeled ginger |
| 2 | Peeled gingerstep 1 | | Finely chop the peeled ginger⏱ 30sResultFinely chopped ginger |
| 3 | Finely chopped gingerstep 2 | | Scrape the finely chopped ginger into a small bowl and set aside.⏱ 5sResultFinely chopped gingerused in step 13 |
| 4 | 4 piece | | Trim the 4 spring onions⏱ 20sResultTrimmed spring onions |
| 5 | Trimmed spring onionsstep 4 | | Strip away any damaged or discoloured outer layers from the trimmed spring onions.⏱ 30sResultPeeled spring onions |
| 6 | Peeled spring onionsstep 5 | | Finely chop the peeled spring onions⏱ 40sResultFinely chopped spring onions |
| 7 | Finely chopped spring onionsstep 6 | | Scrape the finely chopped spring onions into a small bowl and set aside.⏱ 5sResultFinely chopped spring onionsused in step 12 |
| 8 | 150 g | | Lay the prawns on the chopping board.⏱ 5sResultRaw king prawns |
| 9 | Raw king prawnsstep 8 | | Roughly chop the raw king prawns⏱ 40sResultRoughly chopped prawnsused in step 11 |
| 10 | 300 g | | Tip the pork mince into the mixing bowl.⏱ 5sResultMinced pork / pork mince |
| 11 | Roughly chopped prawnsstep 9 | | Scrape the roughly chopped prawns into the bowl with the pork.⏱ 5sResultMinced pork / pork mince and roughly chopped prawns |
| 12 | Finely chopped spring onionsstep 7 | | Tip the finely chopped spring onions into the pork and prawn mixture.⏱ 5sResultMinced pork / pork mince and roughly chopped prawns and finely chopped spring onions |
| Minced pork / pork mince and roughly chopped prawnsstep 11 | |||
| 13 | Finely chopped gingerstep 3 | | Add the finely chopped ginger to the bowl.⏱ 5sResultMinced pork / pork mince and roughly chopped prawn mixture |
| Minced pork / pork mince and roughly chopped prawns and finely chopped spring onionsstep 12 | |||
| 14 | 2 tbsp | | Pour the soy sauce into the bowl.⏱ 5sResultMinced pork / pork mince and roughly chopped prawn mixture |
| 15 | 1 tbsp | | Add the Shaoxing rice wine to the bowl.⏱ 5sResultMinced pork / pork mince and roughly chopped prawn mixture |
| 16 | 1 tbsp | | Drizzle the sesame oil into the bowl.⏱ 5sResultMinced pork / pork mince and roughly chopped prawn mixture |
| 17 | 1 tsp | | Add the white pepper to the bowl.⏱ 5sResultMinced pork / pork mince and roughly chopped prawn mixture |
| 18 | 1 tsp | | Add the sugar to the bowl.⏱ 5sResultMinced pork / pork mince and roughly chopped prawn mixture |
| 19 | 0.5 tsp | | Add the salt to the bowl.⏱ 5sResultMinced pork / pork mince and roughly chopped prawn mixture |
| 20 | 1 piece | | Crack the egg into the bowl, discarding the shell.⏱ 5sResultMinced pork / pork mince and roughly chopped prawn mixture |
| 21 | — | | Mix the minced pork / pork mince and roughly chopped prawn mixture in the mixing bowl⏱ 1 minResultWonton filling |
| 22 | 32 piece | | Lay a wonton wrapper flat on the chopping board and keep the rest covered with a damp tea towel to prevent drying out.⏱ 5s |
| 23 | — | | Place a heaped teaspoon of filling in the centre of each wrapper, then fold the wrapper in half into a triangle, pressing the air out and pinching the edges firmly to seal; fold the two bottom corners of the triangle up to meet each other and press them together so each wonton forms a nurse's-cap shape, moistening the corners with a dab of water if they resist sticking — repeat until all 32 wontons are made.⏱ 10 minResultFilled wontonsused in step 30 |
| 24 | 1,500 ml | | Pour the chicken stock into the large saucepan.⏱ 10sResultChicken stock |
| 25 | 500 ml | | Add the water to the saucepan.⏱ 5sResultChicken stock and water |
| 26 | 1.5 tsp | | Season the broth with the salt.⏱ 5sResultChicken stock and water and salt |
| 27 | — | | Bring the broth to a rolling boil over high heat.⏱ 8 minResultHot broth |
| 28 | 1,500 ml | | Fill the large deep saucepan with water.⏱ 5sResultWater |
| 29 | — | | Bring the water to a vigorous boil over high heat.⏱ 8 minResultBoiling water |
| 30 | Filled wontonsstep 23 | | Lower the wontons gently into the boiling water a few at a time, so they don't stick together.⏱ 10sResultFilled wontons and boiling water |
| 31 | — | | Cook the wontons at a steady boil, stirring occasionally to prevent sticking, until they float to the surface and the wrappers are translucent and the filling is cooked through, about 5–6 minutes. Check the centre of the largest one reads 71 °C on a thermometer.⏱ 6 minResultCooked wontonsused in step 36 |
| 32 | 4 piece | | Trim the 4 bok choy⏱ 30sResultTrimmed bok choy |
| 33 | Trimmed bok choystep 32 | | Halve the trimmed bok choy⏱ 20sResultHalved bok choy |
| 34 | Halved bok choystep 33 | | Add the halved bok choy to the simmering broth.⏱ 5sResultHalved bok choy and hot broth |
| 35 | — | | Simmer the bok choy in the broth until the stems are just tender and the leaves are bright green, about 2 minutes.⏱ 2 minResultBroth with wilted bok choyused in step 37 |
| 36 | Cooked wontonsstep 31 | | Lift the cooked wontons out of the water with a spider or slotted spoon and drain them briefly in the colander.⏱ 15sResultDrained cooked wontonsused in step 38 |
| 37 | Broth with wilted bok choystep 35 | | Ladle the hot broth and bok choy evenly into 4 soup bowls.⏱ 30sResultBroth with wilted bok choy |
| 38 | Drained cooked wontonsstep 36 | | Divide the wontons evenly among the bowls, nestling them into the broth.⏱ 20sResultWonton Soup |
| Total Time | 29 min | ||
Nutritionper serving
Estimated · pre-cooking · 94% ingredients covered
| Nutrient | Per serving |
|---|---|
| 605kcal | |
| 39g | |
| 24g | |
| 8g | |
| 54g | |
| 8g | |
| 2g | |
| 1,721mg |
Ingredients0/15
Tools0/11
Recipe
Wonton Soup
Wonton soup with pork and shrimp dumplings in ginger-infused broth, garnished with bok choy and spring onions.
What you’ll doYou will prepare a prawn and pork filling, wrap it into wontons, and cook them in two stages: first in boiling water until they float, then finish them in a seasoned chicken broth with bok choy. The broth simmers while you shape the wontons, which takes the most time and attention.
Serves4
Total29 min
LevelMedium
Ingredients
- Ginger15 g
- Spring onions4 piece
- Raw king prawns150 g
- Minced pork / pork mince300 g
- Soy sauce2 tbsp
- Shaoxing rice wine1 tbsp
- Sesame oil1 tbsp
- White pepper1 tsp
- Sugar1 tsp
- Salt2 tsp
- Egg1 piece
- Wonton wrappers32 piece
- Chicken stock1,500 ml
- Water2,000 ml
- Bok choy4 piece
Tools
Wonton filling bowl (mixing bowl)Spring onions bowl (mixing bowl)Ginger bowl (mixing bowl)Large saucepanSmall spoonChef's knifeWooden spoonColanderBowlPeelerLarge deep saucepanLadleChopping boardTea towelThermometerSoup bowl
Method
1
Peel the ginger
20sChopping board, PeelerGinger · 15 g
2
Finely chop the peeled ginger
30sChopping board, Chefs knifePeeled ginger · step 1
3
Scrape the finely chopped ginger into a small bowl and set aside.
Result · Finely chopped ginger · used in step 13
5sGinger bowl (mixing bowl)Finely chopped ginger · step 2
4
Trim the 4 spring onions
20sChopping board, Chefs knifeSpring onions · 4 piece
5
Strip away any damaged or discoloured outer layers from the trimmed spring onions.
30sChopping board, Chefs knifeTrimmed spring onions · step 4
6
Finely chop the peeled spring onions
40sChopping board, Chefs knifePeeled spring onions · step 5
7
Scrape the finely chopped spring onions into a small bowl and set aside.
Result · Finely chopped spring onions · used in step 12
5sSpring onions bowl (mixing bowl)Finely chopped spring onions · step 6
8
Lay the prawns on the chopping board.
5sChopping boardRaw king prawns · 150 g
9
Roughly chop the raw king prawns
Result · Roughly chopped prawns · used in step 11
40sChopping board, Chefs knifeRaw king prawns · step 8
10
Tip the pork mince into the mixing bowl.
5sWonton filling bowl (mixing bowl)Minced pork / pork mince · 300 g
11
Scrape the roughly chopped prawns into the bowl with the pork.
5sWonton filling bowl (mixing bowl)Roughly chopped prawns · step 9
12
Tip the finely chopped spring onions into the pork and prawn mixture.
5sWonton filling bowl (mixing bowl)Finely chopped spring onions · step 7Minced pork / pork mince and roughly chopped prawns · step 11
13
Add the finely chopped ginger to the bowl.
5sWonton filling bowl (mixing bowl)Finely chopped ginger · step 3Minced pork / pork mince and roughly chopped prawns and finely chopped spring onions · step 12
14
Pour the soy sauce into the bowl.
5sWonton filling bowl (mixing bowl)Soy sauce · 2 tbsp
15
Add the Shaoxing rice wine to the bowl.
5sWonton filling bowl (mixing bowl)Shaoxing rice wine · 1 tbsp
16
Drizzle the sesame oil into the bowl.
5sWonton filling bowl (mixing bowl)Sesame oil · 1 tbsp
17
Add the white pepper to the bowl.
5sWonton filling bowl (mixing bowl)White pepper · 1 tsp
18
Add the sugar to the bowl.
5sWonton filling bowl (mixing bowl)Sugar · 1 tsp
19
Add the salt to the bowl.
5sWonton filling bowl (mixing bowl)Salt · 0.5 tsp
20
Crack the egg into the bowl, discarding the shell.
5sWonton filling bowl (mixing bowl)Egg · 1 piece
21
Mix the minced pork / pork mince and roughly chopped prawn mixture in the mixing bowl
1 minWonton filling bowl (mixing bowl), Wooden spoon
22
Lay a wonton wrapper flat on the chopping board and keep the rest covered with a damp tea towel to prevent drying out.
5sChopping board, Tea towelWonton wrappers · 32 piece
23
Place a heaped teaspoon of filling in the centre of each wrapper, then fold the wrapper in half into a triangle, pressing the air out and pinching the edges firmly to seal; fold the two bottom corners of the triangle up to meet each other and press them together so each wonton forms a nurse's-cap shape, moistening the corners with a dab of water if they resist sticking — repeat until all 32 wontons are made.
Result · Filled wontons · used in step 30
10 minChopping board, Small spoon
24
Pour the chicken stock into the large saucepan.
10sLarge saucepanChicken stock · 1,500 ml
25
Add the water to the saucepan.
5sLarge saucepanWater · 500 ml
26
Season the broth with the salt.
5sLarge saucepanSalt · 1.5 tsp
27
Bring the broth to a rolling boil over high heat.
8 minLarge saucepan
28
Fill the large deep saucepan with water.
5sLarge deep saucepanWater · 1,500 ml
29
Bring the water to a vigorous boil over high heat.
8 minLarge deep saucepan
30
Lower the wontons gently into the boiling water a few at a time, so they don't stick together.
10sLarge deep saucepanFilled wontons · step 23
31
Cook the wontons at a steady boil, stirring occasionally to prevent sticking, until they float to the surface and the wrappers are translucent and the filling is cooked through, about 5–6 minutes. Check the centre of the largest one reads 71 °C on a thermometer.
Result · Cooked wontons · used in step 36
6 minLarge deep saucepan, Thermometer
32
Trim the 4 bok choy
30sChopping board, Chefs knifeBok choy · 4 piece
33
Halve the trimmed bok choy
20sChopping board, Chefs knifeTrimmed bok choy · step 32
34
Add the halved bok choy to the simmering broth.
5sLarge saucepanHalved bok choy · step 33
35
Simmer the bok choy in the broth until the stems are just tender and the leaves are bright green, about 2 minutes.
Result · Broth with wilted bok choy · used in step 37
2 minLarge saucepan
36
Lift the cooked wontons out of the water with a spider or slotted spoon and drain them briefly in the colander.
Result · Drained cooked wontons · used in step 38
15sColanderCooked wontons · step 31
37
Ladle the hot broth and bok choy evenly into 4 soup bowls.
30sSoup bowl, LadleBroth with wilted bok choy · step 35
38
Divide the wontons evenly among the bowls, nestling them into the broth.
Result · Wonton Soup
20sSoup bowlDrained cooked wontons · step 36
Printed 13 October 2026