For my gluten free Pork and Prawn Wonton Soup recipe. I used a combination of minced pork, prawns and spring onions (shallots) for my wonton fillings. Besides, this Pork and Prawn Wonton Soup recipe is not only gluten free. But also dairy free, corn free, nut free, soy free and low carb. Check out my Homemade Gluten Free Wonton Wrappers recipe used for making this gluten free pork and prawn wonton soup.
Brief History of Wonton
Wonton is a classic traditional food that originated from Northern China. Likewise, its history dated all the way back to more than 1,000 years ago. Moreover, they also call wonton “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 or minced chicken, prawns, seafood. To vegetables like dried shiitake mushrooms, cabbage, ginger and carrots.
Ways To Fold Wonton Wrappers
In fact, you can fold wonton wrappers in many different ways. Using ravioli style, envelope style, folding arm style (Sichuan style) and samosa (triangle) style. Plus swallow style whereby you fold the wonton wrappers into a triangle. Then you softly pull together the two side corners of the triangle and press and seal 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. Moreover, these gf wonton wrappers are not as thin as the gluten version.
Types of Wonton Dishes
Besides, you can normally cook wontons by steaming, boiling or deep frying. There are many modern variations of wontons using different types of ingredients and cooking methods. Likewise, pork and prawn wonton soup and barbecue pork and wonton noodles popular in Southeast Asia. As well as Guangdong wonton noodle, Hong Kong style deep fried wonton. Plus Sichuan hot and spicy wonton (also known as red chilli oil wonton) and Shanghai small pork wonton.
Pork and Prawn Wonton Soup
- 85 gluten free wonton wrappers refer relevant recipe
- 3 bunches choy sum washed and cut into 8 cm (3.1 inch) in length
- some water for sealing the wrappers
For the Filling:
- 755 g lean minced pork (substitute for minced chicken if preferred)
- 500 g raw prawns peeled, deveined and cut into 1cm (0.4 inch) pieces (reserve prawn shells for soup)
- 4 spring onion (shallots) thinly sliced
- 2 inches ginger peeled and finely grated
- 4 tablespoons gluten free light soy sauce
- 3 tablespoons sesame oil
- 2 tablespoons corn starch
- 2½ teaspoons salt
- 1 teaspoon ground white pepper
For the Soup:
- 4 litres water
- 500 g chicken bones or pork bones
- reserved prawn shells
- 50 g dried anchovies
- 1 tablespoon salt or to taste
For the Garnish:
- 2 spring onion (shallots) thinly sliced
- ¼ cup sesame oil
- 1 tablespoon ground white pepper
For cooking the soup:
- Using a large stock pot, bring 4 litres (16.7 cups)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.
- Pour the soup through a fine sieve before serving.
For cooking the choy sum:
- Heat up a medium 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.
- Place on a tray until ready to cook.
For cooking the wontons:
- Heat up a large stock 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.