Easy Wonton Soup Recipe

Okay we'll start with the soup. First up we need to peel some ginger. I love this little teaspoon hack. Now nice thin slices. This will add a lovely warmth to your soup. Some scallion, roughly two inch pieces. But we'll start by browning some chicken wings. These add nutrition and flavour. Add a litre of water and then our scallions and ginger. Leave that to simmer for 25 minutes. Let's start on our wonton fillings. First we need to chop a few prawns. I have here some king prawns and I usually just like to use the frozen ones. These are peeled, deveined, all the hard work is done for you. And simple to defrost, just four minutes under running water. Now prawns and pork are probably a very unusual combination but in Asia it's a very classic filling. If you just use prawn, your filling won't combine as well as if you add in the minced pork as well. I like my wontons with a bit of a bite so I've kept my prawns quite chunky, not too fine. Let's get some water chestnuts in there. This will add such a nice crunch to your wontons. Now it's time to season. Into this mixture add a little bit of light soy for the saltiness and also umami flavour. A drop of sesame oil, teaspoon of sugar, some cornstarch to bind it together, a bit of salt, not too much, and then last but not least a little bit of white pepper. Quick mix. Okay our mixture is done, it's ready to wrap. Again frozen wrappers are the way to go. All you need to do is stick them in the fridge the night before or just keep them out of the freezer for two or three hours and they'll defrost pretty quickly. So into the wonton we're gonna add a teaspoon of mixture. So it's really like wrapping our dumplings but just a little bit different. So the two corners, fold that together and then you just crimp it like that. So it's the four corners meeting in the middle. This is a great one to get the kids involved and get a production line on the go. Like when you're making ravioli you want to make sure that the air bubbles are just out of the mixture and then you're crimping the edges so that they're nicely stuck so when you put them into the water none of the water seeps into your filling. All done. I'm just gonna add some water into my wok and we're just gonna drop our wontons into the hot water. You notice that I'm using this little spatula to just drop them in and make sure that they're not sticking to the bottom of the pot. These will cook for five to six minutes and you'll know they're done when the wontons float to the top. Now while they're cooking I'm gonna prep my pak choi. All you want to do here is take off the ends and chop it in half and into our soup base. Give it a little stir. Time to season with salt and some white pepper because I definitely don't want flecks of black pepper in my clear soup. Okay the wontons are ready. They're floating at the very top. It's time to plate up. Next our broth and pak choi. The pak choi is a gorgeous bright green colour and now we're just gonna ladle some soup over. The smell really takes me back to Hong Kong. Garnish with some scallions and we're ready to taste. First a little bit of the broth. The broth is so warming. You can really get that ginger and scallion hit. Now for the wontons. There is great texture from the wontons. This whole bowl is just like a warm hug.