Wontons for Noodle Soup

    2 hours 10 min

    This recipe makes a huge batch - around 150 wontons. The great thing is you can freeze them. Wonton noodle soup is a traditional Cantonese meal served as a hearty breakfast or lunch. These wontons, made from seasoned pork and prawns, are the actual dumplings served with noodles and chicken stock. 'Dashi' - or fish flakes - is an optional ingredient, but adds wonderful flavour. The wrappers or skins are smaller than spring roll wrappers and can be bought fresh or frozen from Asian shops.

    16 people made this

    Serves: 30 

    • 450g (1 lb) lean minced pork
    • 400g (14 oz) prawns - peeled, deveined, and coarsely chopped
    • 5 dried black or shiitake mushrooms, reconstituted in hot water and chopped
    • 3 spring onions, finely chopped
    • 1 egg
    • 2 tablespoons soy sauce
    • 1 1/2 teaspoons salt
    • 3 tablespoons dashi (dried fish flakes) (optional)
    • Packets of wonton wrappers

    Prep:2hr  ›  Cook:10min  ›  Ready in:2hr10min 

    1. Pass mushrooms and liquid through a sieve to collect mushrooms; discard liquid. Pat mushrooms dry with kitchen roll and chop.
    2. Place pork, prawns, mushrooms, spring onion, egg, soy sauce, salt and dashi (if using) together in a large bowl. Mix thoroughly until all ingredients are completely incorporated.
    3. Have a bowl of lukewarm water available for dipping. If you are right-handed, place wonton wrapper in a triangle position on your left palm. Place a small amount of filling (about a heaped teaspoon or more) near the lower corner of wonton wrapper. Fold that corner over filling and towards the opposite corner about half way, making sure the filling is securely enclosed.
    4. Dip finger into a bowl of water and dab left corner of wrapper with water. Fold left and right corners toward you (away from the top corner), resulting in the shape of an old-fashioned nurse's hat.
    5. Place wontons on baking trays while you work, keeping them covered with a damp tea towel to prevent drying out. Wontons may be carefully stored in plastic freezer bags and frozen for future use.

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    Reviews in English (16)


    The filling was great. I left out the shrimp and fish flakes. With just the pork and seasonings these dumplings taste just like the ones my Chinese friends make. Delicious!  -  09 Jan 2007  (Review from Allrecipes US | Canada)


    I believe this is an excellent recipe for authentic Chinese wontons, based on what I have seen my mom put into wontons made at home. We just leave out the dashi, add several pounds of bok choy (they weigh less after steaming or boiling), and put in a package of Chinese preserved mustard tubers. Some suggestions on how to make the wontons more authentic-looking: 1. Place 1 tsp. of the meat in the center of the wrapper, 2. Place water on the edges of the wrapper, 3. Fold the bottom of the wrapper to match the edges of the top of the wrapper to form a rectangle, 4. Fold the top part of the rectangle (the part that's not wrapping the filling that's stuck together) over the filling part, 5. Turn the wrapper over so that the folded part is folded upward in the back, 6. Bring the top 2 edges of the rectangle together, and use water to stick them to each other securely. It takes me roughly 1 hour to wrap 150 wontons, but for some it may be longer or shorter. Happy wrapping!  -  28 May 2010  (Review from Allrecipes US | Canada)


    I changed this recipe somewhat, and they came out great. Just like my grandmother used to make. I omitted the dashi, since I couldn't find it, added 1 tbsp. rice wine (some other recipe suggested it), added 1 tsp. fresh ginger. I also omitted the egg, but I think the egg might help them stick together more. Its a very time consuming recipe to wrap them all.  -  05 Mar 2005  (Review from Allrecipes US | Canada)