Pork Wonton Soup
Making wontons is easier than you think. In fact, our testers reported that they found it somewhat therapeutic as well! With those yummy wontons in your soup you will end up with a tasty bowl of goodness that's just like a big hug. Super satisfying, and just as good as you will find in your favourite Asian restaurant!
Recipe Tester Feedback: “This took me out of my comfort zone and made Asian cooking easy!" - Karien
No: Dairy / Nuts
Contains: Gluten / Egg
Preparation Time 25 minutes
Cooking Time 28 minutes
Serves 6-9 with 4-6 wontons each
Can be frozen
You will need:
steaming attachment upper tray and lower dish
- pork mince - 500g
- garlic clove - 1, peeled and halved
- ginger - 2cm piece, peeled
- sesame oil - 1 tsp
- water chestnuts - 230g tin, drained
- fresh chives - 1/2 bunch, chopped
- soy sauce - 40g
- wonton wrappers - 36
- chicken stock - 140g, or vegetable stock paste*
- water - 1.86L (or 2L liquid stock if preferred)
- hokkien noodles - 300g, fresh
- water - hot
- bok choy - 1 bunch, thinly sliced (3 bok choy)
- carrot - 1, julienned
- spring onion - 4, sliced
- chilli - 2, red, sliced
- Add the pork mince (500g), peeled and halved garlic clove (1), peeled ginger (2cm piece), sesame oil (1 tsp), drained water chestnuts (230g tin), chopped chives (1/2 bunch) and soy sauce (40g) to the bowl. Chop Speed 8 / 5 seconds. Scrape down sides.
- Repeat Speed 8 / 3 seconds. Scrape down sides.
- Oil the steaming attachment upper tray and lower dish.
- Lay a wonton wrapper (36 total) onto a flat surface and place a little water along 2 sides of the wrapper.
- Place a little of the mixture into the wonton wrappers (36 total), then bring two opposite corners together and press to seal slightly. Bring the other corners in the the middle and finish with a twist so that you are left with a small purse shape with a flat bottom.
- Put the wontons onto the oiled steaming attachment upper tray and lower dish. Set aside. If you find that the wontons overlap, we recommend adding a little oil between each wonton.
- Add the chicken stock paste (140g) and water (1.86L) to the bowl, ensuring you do not go over the maximum fill line. Set the steaming attachment in place. Program 28 minutes / Steaming Temperature / Speed 2 or until cooked through.
- Soak the hokkien noodles (300g) in a bowl of hot water until they are soft and come apart easily.
- Set up serving bowls.
- Add some drained noodles, sliced bok choy (1 bunch) and julienned carrot (1) to each bowl.
- Top with some wontons in each bowl.
- Pour the broth over the noodles and wontons. Top with sliced spring onions (4) and sliced chillies (2).
- Serve immediately.
Make your own!
* Make your own stock paste with the Odds and Ends Stock Paste recipe from The Make Your Own Bonus Issue.