A bowl of hot Wor Wonton soup is a great addition to your meal
Packed with protein and veggies, homemade Wor Wonton soup will satisfy your craving for authentic Chinese food
I've often found that the true test of a good Chinese restaurant lies in the tastiness of its Wonton soup, and there's nothing worse than ordering a big bowl of Wor (everything but the kitchen sink) Wonton soup only to discover soggy wontons in watery broth accompanied by a limp piece of broccoli.
So when a cold and rainy day comes along and there's no satisfying restaurant nearby to sooth my craving for something hot and delectable, I do the next best thing and make my own. Here's a recipe I've adapted from the Soup & Stew book in the Williams-Sonoma cookbook collection.
This is also a great recipe to make with friends since you can double the recipe but halve the time it takes to wrap the wontons.
- 1/2 lb prawns (thawed if frozen), shelled, deveined and coarsely chopped
- 1/4 lb lean ground pork or turkey
- 3 green onions, finely chopped
- 1 clove garlic, minced
- 1/2 tsp. grated ginger root (I usually add a little less than 1/2 tsp. so it doesn't overpower the other flavours)
- 1 tsp. soy sauce
- 1/2 tsp. sesame oil
- pinch of salt and pepper
Wonton wrappers usually come in a double package that could easily wrap enough wontons for four times this recipe.
- 6 cups chicken broth (use a good quality bouillon that isn't too salty)
- 1/2 tsp. sesame oil
- 1 crown broccoli, cut into bite-sized pieces
- 1 floret cauliflower, cut into bite-sized pieces
- 1/2 each red and green peppers, cut into 1/4" pieces
- 1/2 red onion, roughly chopped
- 4 baby Bok Choy or other Chinese greens, chopped into bite-sized pieced
- 8 slices of BBQ pork
- 1-2 ounces of chicken breast, sliced into 1/4" ribbons
- 6 prawns
- Combine filling ingredients in a bowl and mix until fully combined.
- Fill a small cup with water for wetting the wonton wrappers and grab a plate to make the wontons on.
- Put 1 tsp. of filling in the middle of the wonton skin, wet a finger and moisten two perpendicular edges of the wonton skin, fold into a triangle and seal the edges by lightly pinching.
- Leave them as triangles or wet the two opposite points and fold one over the other to make a little package. (Sometimes I make wonton "bombs" by wetting all sides and pinching all sides together).
- Place finished wontons on a baking sheet.
- Bring a large pot of water to a boil. Working in small batches, add wontons to the water (each time returning to a boil) for 3-4 minutes or until al dente. Remove wontons with a slotted spoon and place in a bowl.
- Bring chicken broth to a boil and let simmer.
- Add vegetables, prawns and chicken and simmer for 5-10 minutes until vegetables are tender.
- Add BBQ pork near the end to let heat through for 2-3 minutes.
- Place wontons in a bowl and ladle soup over wontons.
- Garnish with a few extra chopped green onions and a dash of soy sauce.