Homemade Wantons in soup

by Angie Liew

A steaming bowl of wanton can be so welcoming and making them at home is a very easy process.  It is a comfort food for me that reminds me of my younger days when we will sit around the table at home wrapping wanton and sharing time with our family. This is a basic recipe for wanton with pork and shrimp filling.  Deep fry the wanton or boil in soup as desired.

 
           

Homemade Wantons in soup

Recipe by Huang Kitchen, Angie Liew
A steaming bowl of wanton can be so welcoming and making them at home is a very easy process. It is a comfort food for me that reminds me of my younger days when we will sit around the table at home wrapping wanton and sharing time with our family. This is a basic recipe for wanton with pork and shrimp filling. Deep fry the wanton or boil in soup as desired.
Course: Snacks
Cuisine: Chinese

Ingredients

  • 300 g Minced meat
  • 70 g Peeled prawns, chopped coarsely
  • 3 water chestnuts, cut into small cubes
  • 1 stalk spring onions, finely chopped
  • 2 teaspoons light soy sauce
  • 1 teaspoon Chinese rice wine
  • drops sesame oil
  • 1 pinch salt
  • Freshly ground white pepper, to taste
  • 30 wanton skins

To serve:

  • 1.5 litre chicken stock, or anchovies stock
  • 1 stalk spring onions, finely chopped
  • salt, to taste

    Instructions

    • In a bowl, mixed the minced meat, prawns, spring onions, soy sauce, white pepper, chestnuts, ginger and chinese wine together. Mix well and marinade for at least 15 minutes.

    To wrap wantons:

    • Prepare a small bowl of water. Take 1 piece of wanton skin.
    • Place about 1 teaspoon of filling in the centre.
    • Wet half the outer edges of the wanton wrapper with your fingers.
    • Fold the skin in half.
    • Next to join the wanton, dab one corner with water.
    • Then start to fold into half again but now bring the 2 corners together ( the underside of the left corner and the top side of the right corner together).
    • Then we will get a wanton. (Rule of thumb is do not overstuff the skin with filling. Otherwise may not be able to fold the skin in half again).
    • Place chicken/anchovy stock in a saucepan over medium heat and bring to a boil. Once boiling, add the wantons in batches and cook until the wantons float to the top, about 2 minutes. Add salt and pepper to taste.
    • Serve in a small bowl and garnish with some spring onions.

Enjoy!

 
I have also used the above fillings to make Siu Kau dumplings too.  Can be served just like the wantons in a soup.
 
 
SO ……. ENJOY!
            

Leave a Comment

You may also like these recipes

Huang Kitchen