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Pork and Prawn Wontons for Soup

May 1, 2018

I’ve always been very fond of wonton soup, however I’ve only recently been brave enough to attempt my own dumplings.

My Auntie started me experimenting with wonton wrappers when I was about 13 years old frying them and baking them, but for some reason I never felt confident in my ability to tackle wonton soup.

So after a visit to the local Chinese supermarket a few weeks ago, I decided to do what I do. I looked up a recipe, adjusted it to suit my taste, then tried it and adjusted it again… and here it is :D 

(This is the original recipe that I adapted from. I added some ingredients and took away others.)


Square wonton wrappers (200g, 40 pack)

500g pork.

40g minced Spring onions (extra if you wish to garnish with them)

40g minced cooked prawns

40g minced Water chestnuts

4 minced garlic cloves

1 Tsp corn flower

2 Tbsp Soy Sauce

1 Tsp rice vinegar

1/2 Tsp sesame oil

1/4 Tsp ground pepper

Pinch of chilli pepper flakes

Note: To avoid all of the mincing I put all ingredients in need of mincing through the food processor :)


  1. Thoroughly combine all ingredients EXCEPT for the wrappers and the prawns in a large bowl. Cover with plastic and leave in the refrigerator overnight allowing the flavors to diffuse and develop.
  2. Just before you are ready to start stuffing the wontons add the minced prawns to the pork mixture.
  3. Fill the square wonton wrappers by laying out a wrapper in the palm of your hand. wet all four edges of the wrapper with water, using your finger. Then fill with a generous scoop of filling and pinch all the edges closed in a triangle shape, being sure to remove any trapped air bubbles. Using another dab of water, seal the bottom corners of the triangle to create the compact wonton shape. (Same method as crab rangoons) Lay out the filled wontons on a plate or sheet pan. Do not allow them to touch each other. If you are a very slow wonton filler you may want to cover the finished plates/sheet pans of wontons with plastic wrap and cover the empty wonton wrappers with a slightly damp paper towel so they don’t dry out and become awkward to work with. 
  4. Repeat step 3 until all of the wontons are filled.
  5. Simmer wontons for 7 minutes in wonton soup broth (I bought a mix to use which is actually pretty fantastic) or chicken broth to fully cook the filling.
  6. Remove cooked wontons from broth until ready to serve.
  7. Serve garnished with spring onion

A few additional points…

  1. This is the wonderful wonton soup broth powder mix that I found in our local chinese supermarket:
  2. I would have loved to put a bit of mushroom in these, however my husband would have been a sad panda if he found mushrooms in his wontons so I left them out.
  3. You can easily  deep fry these wontons in oil for a crunchy awesome treat.
  4. Cutting wonton wrappers into strips and deep frying them for a few seconds until they get all crunchy and bubbly is another way to garnish the soup…. sort of the same idea as croutons :) Then again if you want to avoid the calories, you can also put some strips on a baking sheet, hit it with 1cal spray and broil them for a minute for a similar effect!
  5. I’m guessing that you could freeze these pretty easily, however three of four of us in this house love wontons, so even if I make the full 40, they’ll get eaten way before I need to worry about spoilage.




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