Wonton is a classic traditional food that originated from Northern China and dated all the way back to more than 1,000 years ago. Wonton is also called “wantan”, “wanton” or “wuntun” in Cantonese and “huntun” in Mandarin. Wontons were particularly popular during the time of the Tang and Song Dynasty. Each province of China has its own variation of wontons. Common ingredients range from minced pork, prawns, seafood to vegetables like shiitake mushrooms, cabbage, ginger and carrots. For my gluten free recipe, my fillings is made up of minced pork, prawns and spring onions (shallots), This recipe is gluten free, corn free, nut free and dairy free. Check out my Homemade Gluten Free Wonton Wrappers recipe here.
Wonton wrappers can be folded in many different ways: ravioli style; envelope style; folding arm style (Sichuan style); samosa (triangle) style; and swallow style whereby wonton wrappers are folded into a triangle then the two side corners of the triangle are softly pulled together and pressed and sealed tightly. The intersecting corners resembles the tail of a bird and the opposing end is the beak of the swallow bird. Due to the lack of elasticity in gluten free dough, I prefer to use the samosa (triangle) style to fold wonton wrappers and these gf wonton wrappers are not as thin as the gluten version. Wontons are normally cooked by steaming, boiling or deep frying. Modern variations of wontons using different types of ingredients and cooking methods are wonton soup; barbecue pork and wonton noodles popular in Southeast Asia; Guangdong wonton noodle, Hong Kong style deep fried wonton, Sichuan hot and spicy wonton (also known as red chilli oil wonton) and Shanghai small pork wonton.
- 85 gluten free wonton wrappers refer relevant recipe
- 3 bunches choy sum washed and cut into 8cm in length
- Some water for sealing the wrappers
For the Filling:
- 755 g 27oz/1.6Ib lean minced pork (substitute for chicken if preferred)
- 500 g 17.6oz/1Ib raw peeled and deveined prawns, cut into 1cm pieces (reserve prawn shells for soup)
- 4 150g/5.3oz spring onion (shallots), thinly sliced
- 5 cm ginger peeled and finely grated
- 4 tablespoons gluten free light soy sauce
- 3 tablespoons pure sesame oil
- 2 tablespoons gluten free corn maize flour
- 2½ teaspoons salt
- 1 teaspoon ground white pepper
For the Soup:
- 4 litres water
- 500 g 17.6oz/1Ib chicken bones or pork bones
- Reserved prawn shells
- 50 g 1.76oz dried anchovies
- 1 tablespoon salt or to taste
For the Garnish:
- 2 spring onion shallots, thinly sliced
- ¼ cup sesame oil
- 1 tablespoon white pepper
For cooking the soup:
- Using a large pot, bring 4 litres of water to a boil.
- Then add in the chicken or pork bones, reserved prawn shells and dried anchovies. Bring to a boil again.
- Turn heat to low and cover with lid and simmer for 1½ hours.
- Add salt to taste. Turn off the heat and set aside.
- Run the soup through a fine sieve before serving.
For cooking the choy sum:
- Heat up a pot half filled with water and bring to a boil. Turn the heat to low and briefly blanch the choy sum for 2 minutes or until the choy sum turns bright green in colour. Drain and set aside.
For the filling:
- Combine and mix well all the ingredients for the filling in a large bowl. Set aside.
For stuffing the wrappers:
- Spoon some fillings onto the middle of each wrapper. Lightly wet the edges of the wrapper with some water around the whole wrapper square.
- Fold the wrapper in half to form a triangle. Carefully press and seal the edges firmly together around the fillings. Press out any air trapped between wrapper and filling.
- Set aside on a tray until ready to cook.
For cooking the wontons:
- Heat up a large pot half filled with water and bring to a boil.
- Cook the wontons in the boiling water on medium heat for 3 to 5 minutes or until wontons are just soft and float to the top of the water.
- Serve the wontons with blanched choy sum and the soup prepared earlier. Garnish with some sesame oil and ground white pepper.
- If you want to freeze some of the wontons, place them on a large plate or tray and freeze in the freezer. Once frozen, store them in a ziplock bag in the freezer.
6 thoughts on “Pork and Prawn Wonton Soup”
This looks amazing! How many would you expect this recipe to feed?
This recipe makes 85 wontons and should feed around 10 to 11 people. It also depends on how many wontons you will be allocating to each person. ????
This looks positively scrumptious!
Thanks Riz. 🙂
Wonton soup is one of my favourite dishes. This looks so inviting and delicious.
Thanks Georgina. Wonton soup is my favourite too! 🙂