Pork and Prawn Wonton Soup

    35 min

    Wonton wrappers are stuffed with a mixture of cooked pork and prawns, seasoned with soy sauce and fresh ginger and gently simmered in chicken stock. Garnish with fresh spring onions.

    336 people made this

    Serves: 8 

    • 225g (8 oz) boneless pork loin, coarsely chopped
    • 50g (2 oz) peeled prawns, finely chopped
    • 1 teaspoon dark brown soft sugar
    • 1 tablespoon Chinese rice wine or sake
    • 1 tablespoon light soy sauce
    • 1 teaspoon chopped fresh root ginger
    • 1 bunch finely chopped spring onions
    • 24 wonton wrappers
    • 750ml (1 1/4 pints) chicken stock

    Prep:30min  ›  Cook:5min  ›  Ready in:35min 

    1. In a large bowl, combine pork, prawns, sugar, wine, soy sauce, ginger and a small handful of the chopped spring onions. Blend well, and let stand for 25 to 30 minutes.
    2. Place about one teaspoon of the filling at the centre of each wonton wrapper. Moisten all 4 edges of the wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
    3. To make the soup, bring the chicken stock to the boil. Drop wontons in, and cook for 5 minutes. Garnish with remaining chopped spring onion, and serve.


    Uncooked wontons will keep in the freezer for two months if well wrapped. Thaw before frying, but they can be boiled straight from frozen and cooked 2 minutes longer.

    To fry the wontons for dim sum:

    Heat 500 to 750ml of oil in a wok until hot. Fry wontons in batches until golden, 2 to 3 minutes on each side. Drain. Serve with plum sauce.

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    Reviews in English (285)


    Something else. I am of chinese descent and these are great! I grew up going to authentic noodle houses and also helped my parents make them at home too. The wontons must be cooked in boiling water separately and then served with chicken stock. I have made these many times and different variations. Usually, I will substitute diced shitake mushrooms (soaked for several hours) in place of the prawns and serve them with chicken stock. This time, I followed the recipe but also added a bit of wood fungus too (soaked a few hours & sliced finely -- it's also put in hot and sour soup). I make a big batch and freeze for later. Frozen wontons make a quick and wonderful meal for those nights you feel like you can only boil water!  -  24 Jul 2008


    Used different ingredients. Especially after a recent awful attempt at a similar wonton recipe, I was wary to try another, but was pleasantly surprised. Omitted the prawns, don't care for it much. I love that the pork loin is finely chopped instead of using minced pork, it gives it a great texture that isn't pastey or chewy like some recipes. Used rice vinegar instead of wine because I had it on hand, not sure how much this effected the flavour. Also, I would recommend to anyone who wants to try this to either chop the ginger VERY finely, or simply grate it. I got the occasional bite of a small chunk of ginger, not so good =). Anyway, a fantastic wonton recipe that I will use all the time.  -  24 Jul 2008


    Something else. I added 1 Tbsp soy sauce, 1/2 tsp. sesame oil and 1/2 tsp fresh grated root ginger to the plain chicken stock and YUM! It adds so much depth to the flavour of this soup. Also, I boiled the wontons in water for approx. 5 min before adding them to the soup; it helps to ensure your filling is cooked thoroughly and keeps your stock clear when you add them to the soup later.  -  24 Jul 2008