Your family will love this recipe featuring pork and vegetable-stuffed wontons in a light, clear and comforting soup
Serves 4
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Stuffed with a mouth-watering mixture of water chestnut, pork mince, chilli and shiitake mushroom, these pork and vegetable-stuffed wontons fit right into a clear and lightweight soup made from homemade chicken broth. Enjoy as it is, or add noodles or rice for a satisfying meal.



  • 3 litre (12 cups) water
  • 1 kg chicken bones
  • 1 (80 g) small brown onion, quartered
  • 1 (120 g) medium carrot, quartered
  • 4 cm (20 g) piece fresh ginger, grated
  • 1 fresh small red Thai chilli, halved lengthways


  • 1 fresh small red thai chilli, halved lengthways
  • 150 g pork mince
  • 1 clove garlic, crushed
  • 1 green onion, chopped finely
  • 2 tbsps water chestnuts, finely chopped
  • 2 tbsps fresh coriander, finely chopped
  • 1 tsp sesame oil
  • 2 tbsps Chinese cooking wine
  • ¼ cup (60 ml) light soy sauce
  • 2 tsps white sugar
  • 12 wonton wrappers
  • 1 cup firmly packed watercress sprigs
  • 4 fresh shiitake mushrooms, sliced thinly

Place the water in large saucepan with bones, brown onion, carrot, three-quarters of the ginger and 2 chilli halves; bring to a boil. Reduce heat; simmer, covered, 2 hrs.


Strain broth through muslin-lined sieve or colander into large heatproof bowl; discard solids. Allow broth to cool; cover, refrigerate.


Meanwhile, chop remaining chilli finely; combine in bowl with remaining ginger, pork, garlic, green onion, water chestnut, coriander, oil, 2 tsps of the wine and 1 tsp each of the sauce and the sugar.


Place 1 level tbsp of filling in centre of each wonton wrapper; brush edges with a little water. Gather edges around filling; pinch together.


Skim and discard fat from surface of broth. Return broth to large saucepan with remaining wine, sauce and sugar; bring to a boil. Add wontons, reduce heat; cook, uncovered, about 5 mins or until wontons are cooked.


Divide watercress, mushrooms and wontons among bowls; ladle broth into bowls.

TIP Use crisp, crunchy fresh water chestnuts or frozen fresh water chestnuts. About 5 medium sized chestnuts are needed for this soup.


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