Asian Recipes

Pork & Vegetable Wonton Soup

July 4, 2022

Your family will love this recipe featuring pork and vegetable-stuffed wontons in a light, clear and comforting soup

Yield
Serves 4
Prep Time
30mins
Cook Time
120mins
Difficulty Level
2 / 5

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.

Ingredients

BROTH

PORK & VEGETABLE WONTONS

Steps

01.

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.

02.

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

03.

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.

04.

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

05.

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.

06.

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.

Photo: bauersyndication.com.au