Saucepan@saucepan · Shared this recipeFollowChinese · sauceWonton SoupHomemade pork and prawn wontons served in a simmered chicken broth with optional bok choy and egg noodles.total35 minprep20 mincook15 minservings50Original recipe on recipetineats.comKeep this recipeAdd a copy of Wonton Soup to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients50 servingsBack to 50 servings50 wonton wrappers ), (Note 1200 g / 7 oz lean pork mince ), (ground pork200 g / 7 oz peeled prawns / shrimp, , roughly chopped1 tbsp ginger ), , finely grated (1.5" / 3cm piece2 shallots / green onions ), , finely chopped (5 tbsp1 tbsp light soy sauce ), (Note 22 tbsp Chinese cooking wine ), (Shaoxing wine, Note 30.5 tsp salt2 tbsp sesame oil, (Note 4, toasted )3 cup / 750 ml chicken broth ), (Note 52 garlic cloves ), , smashed (60.333 " / 1 cm piece of ginger ), , sliced (optional, but highly recommended1.5 tbsp light soy sauce ), (Note 22 tsp sugar ), (any1.5 tbsp chinese cooking wine ), (Note 30.25 - ½ tsp sesame oilShallots / scallions, , finely choppedBok choy ), , quartered, or Chinese broccoli cut into 10cm /4" lengths (optional40 g / 1.5 - 1.75 oz dried egg noodles per person ), , (optional, 8StepsClear checksTap an ingredient or step to check it off.1Step 1: Place Filling ingredients in a bowl. Use a potato masher to mash until fairly smooth - about 20 mashes. Don't turn the prawn into a complete paste, small chunks are good.2Step 2: Use My Way (better Wonton Soup experience!) or the Asian Grocery Store Way (easier to pack for freezing).3Step 3: Lay Wontons on work surface. Use 2 teaspoons to put the Filling on the wontons. Work in batches of 5 if starting out, up to 15 or 20 if confident. Brush 2 edges with water. Fold to seal, pressing out air. Brush water on one corner and bring corners together, pressing to seal.4Step 4: Place wrapped wontons into a container with a lid as you work (so they don't dry out).5Step 5: To cook: bring a large pot of water to boil. Place wontons in water and cook for 4 minutes or until they float. Remove with slotted spoon straight into serving bowls. Ladle over broth.6Step 6: To freeze: Freeze uncooked in airtight containers. Cook from frozen for 6 to 8 minutes. IMPORTANT: Do not freeze if you made this with defrosted frozen prawns. (Note 11)7Step 7: Place Broth ingredients in a saucepan over high heat. Add white ends of scallions/shallots if leftover from Wonton filling.8Step 8: Place lid on, bring to simmer then reduce to medium high and simmer for 5 - 10 minutes to allow the flavours to infuse. Pick garlic and ginger out before using.9Step 9: If using vegetables, blanch in the soup broth and place in serving bowl.10Step 10: Prepare noodles according to packet directions (if using noodles). Place in serving bowl with cooked wontons and blanched vegetables.11Step 11: Ladle over soup. Serve!getsaucepan.com/r/ace6acd1-07c2-40b4-9bc2-240fd6da8844 · Original: https://www.recipetineats.com/wonton-soup/
