Chinese Wonton Soup

1 pack fresh wonton pastry

200g minced pork
200g raw prawns, peeled and deveined

The Filling

2 cloves garlic, finely chopped
1/2 thumb-size piece of ginger, finely chopped, plus extra sliced for the soup
2 spring onions, finely chopped, plus extra for the soup
Small handful fresh coriander, finely chopped, plus extra to garnish
4 to 5 dried shiitake mushrooms, soaked overnight and finely chopped
Small handful Chinese chives, finely chopped

1 to 2 tablespoons oyster sauce
1 litre chicken stock

Deep fried shallots, to garnish

The Marinade

Light soy sauce
Sesame oil
Pinch sugar

PREPARATION

COOKING

To make the soup

1. Heat a saucepan over medium heat with a small drizzle of oil. Add sliced ginger and sear until lightly golden around the edges. This tempers the ginger and releases its aroma.
2. Add 1 to 2 tablespoons oyster sauce and cook for 10 to 20 seconds to caramelise slightly.
3. Pour in the chicken stock, scraping up any caramelised bits from the base of the pan. Bring to a boil, then reduce to a gentle simmer and cook for 10 to 20 minutes to infuse.

To make the filling

1. Roughly chop the prawns, then use the side of a knife or cleaver to lightly bash them to release their natural stickiness.
2. In a large bowl, combine minced pork, chopped prawns, garlic, ginger, spring onions, coriander, shiitake mushrooms and Chinese chives.
3. Season with light soy sauce, sesame oil and a pinch of sugar. As a guide, one “layer” of soy sauce should lightly coat the base of the bowl. Add about half that amount of sesame oil.
4. Mix thoroughly using your hands. Massage until the mixture becomes sticky and cohesive so it binds well inside the wrapper.

To fold the wontons

1. Place a teaspoon of filling in the centre of each wonton wrapper.
2. Dab water along the edges and fold diagonally into a triangle, pressing firmly to seal and remove excess air.
3. With the triangle pointing downwards, overlap the two bottom corners with a small dab of water and press together to form the traditional gold ingot shape, symbolising wealth.

To cook and serve

1. Bring the ginger infused soup back to a rolling boil.
2. Drop the wontons directly into the boiling broth.
3. Once they float to the surface, cook for a further 30 seconds. This usually takes about 3 minutes in total.
4. Use a skimmer to lift the wontons into serving bowls.
5. Ladle over the hot broth.
6. Garnish with deep fried shallots and fresh coriander leaves.

Serve immediately while steaming hot.

School of Wok Tips

• Always temper ginger before adding stock to maximise flavour.
• A 50 50 pork to prawn ratio gives the best texture.
• Mix the filling until sticky so the wontons stay juicy.
• Remove excess air when folding to prevent bursting during cooking.

FAQs

Why caramelise oyster sauce first?
It deepens the savoury base of the broth and adds complexity.

How do I know when wontons are cooked?
They float to the surface. Give them an extra 30 seconds after floating.

Can I freeze wontons?
Yes. Freeze on a tray first, then store in a freezer bag. Cook from frozen, adding about 1 extra minute.