Wonton Soup

Mise en place and filling prep Gather all ingredients. Finely chop the shallots and roughly chop the prawns so you still have some shrimp texture inside the wonton. Place the pork, prawns, grated ginger, chopped shallots, 1 tbsp light soy sauce, 2 tbsp Shaoxing wine, 1/2 tsp salt, and 2 tbsp toasted sesame oil in a medium bowl. Using a potato masher, mash the filling about 20 times until mostly smooth with small chunks of prawn for texture. This keeps the filling tender and evenly mixed. Cover the bowl and set to the side while you prepare wrappers and broth.

Wrapping wontons (fast and freezer-friendly methods) Two common wrapping styles work well: 1. Fast method: Lay square wrapper flat, spoon about 1 tsp of filling onto the center, brush edges with water, fold into a triangle and press to seal, bringing the two bottom corners together and sealing. This is quick and fine for immediate cooking. 2. Compact fold for freezing: Place filling, brush edges, fold into triangle, then fold the two corner tips together and press firmly to create a compact, sealed package that stacks well in the freezer. This reduces flapping tails and prevents leaking. Work on a tray and cover wrapped wontons with a damp cloth to prevent drying. If freezing, arrange a single layer on a tray to flash-freeze for 1 hour, then move to airtight containers.

Cooking the wontons separately for a clear broth Bring a large pot of water to a rolling boil. Add wontons in batches to avoid overcrowding. Fresh wontons cook for about 4 minutes or until they float and wrappers are translucent. From frozen, cook for 6 to 8 minutes without thawing. Remove cooked wontons using a slotted spoon and transfer to warmed bowls. Cooking wontons separately keeps the chicken broth clear and flavorful because wrapper starch does not cloud the soup. If you prefer, you can cook them directly in the broth, but the volume and clarity will change.

Make the broth In a saucepan, add 3 cups chicken broth, 2 smashed garlic cloves, 1 cm sliced ginger, 1 1/2 tbsp light soy sauce, 2 tsp sugar, 1 1/2 tbsp Shaoxing wine, and 1/4 to 1/2 tsp sesame oil. Bring to a gentle simmer, cover with a lid, and let sit for 5 to 10 minutes to let the flavors infuse. Strain out the garlic and ginger pieces if you prefer a smooth broth.

Prep noodles and vegetables If using dried egg noodles, cook 40 to 50 g per person according to package instructions (typically 3 to 4 minutes). Blanch bok choy or Chinese broccoli in boiling water for 30 to 60 seconds until bright green and tender. Drain and divide noodles and vegetables between bowls before adding wontons.

Assemble and serve Place 5 to 6 wontons in each bowl (or 6 to 8 for a fuller serving), add noodles and vegetables if using, then ladle hot broth over the top. Garnish with finely chopped shallots or scallions. Serve immediately so the wontons stay tender and the broth stays hot.