33min 4 ppl
Wanton Soup
46 minutes
4 people
Medium31–60 min or 7–12 steps
46 min · 6 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 18g
Carbs 27g
Fats 9g
About this dish
Delicate pork and prawn dumplings simmered in a clear, savoury chicken broth, a light and comforting bowl found at every Singapore noodle stall.
Allergy Info
Gluten, Eggs, Soya, Celery, Sesame, Crustaceans
Diet Info
Meat
Ingredients
Fresh Produce
- Spring onionsfinely chopped, plus extra to garnish2
- Gingersliced10 g
Meat & Poultry
- Minced pork250 g
Fish & Seafood
- Raw King Prawnspeeled, deveined and chopped150 g
Tins & Jars
- Chicken stock1.2 l
Dried Goods
- Wonton wrappers24
Spices & Seasonings
- White pepper0.5 tsp
- Salt0.5 tsp
Oils & Condiments
- Light soy sauce1 tbsp
- Sesame Oil1 tsp
Utensils
- Mixing bowl
- Large saucepan
- Chopping board
- Sharp knife
Method
1
In a mixing bowl, combine the minced pork, chopped prawns, spring onions, light soy sauce, sesame oil and white pepper, mixing until sticky.
Approx. 8 minutes
2
Place a teaspoon of filling in the centre of each wonton wrapper, dab the edges with water, and fold into a triangle, then pinch the two bottom corners together.
Approx. 20 minutes
3
Bring the chicken stock to a simmer in a large saucepan with the sliced ginger and salt.
Approx. 8 minutes
4
Bring a separate pot of water to the boil and cook the wontons for four minutes until they float and the filling reaches 71°C on a meat thermometer.
Approx. 4 minutes
5
Lift the cooked wontons into serving bowls with a slotted spoon.
Approx. 3 minutes
6
Ladle the hot broth over the wontons, scatter with extra spring onions and serve immediately.
Approx. 3 minutes
