Classic Wonton Soup (Hun Tun Tang)
This wonton soup brings the comforting taste of Chinese takeout right to your kitchen. Delicate pork and shrimp wontons float in a light, aromatic broth—perfect for a weeknight meal.
Prep time40 min
Cook time15 min
Total time55 min
Servings4 servings
DifficultyMedium
Ingredients
- For the wontons: 200 g pork mince (not too lean)
- 150 g raw shrimp, peeled, deveined, and finely chopped
- 1 tbsp grated fresh ginger
- 2 spring onions, finely chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1 tsp cornstarch
- 1 large egg, lightly beaten (for sealing)
- 1 pack (about 40) round wonton wrappers
- For the soup: 1.5 L chicken stock
- 2 slices ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt to taste
- 2 baby bok choy, halved (or 4 leaves Chinese spinach)
- 1 spring onion, sliced (for garnish)
Instructions
- 1In a bowl, combine pork, shrimp, grated ginger, spring onions, soy sauce, sesame oil, white pepper, and cornstarch. Mix well until sticky, about 2 minutes.
- 2Place a wonton wrapper on a clean surface. Put about 1 teaspoon of filling in the center. Dip your finger in beaten egg and moisten the edges. Fold into a triangle, pressing out air. Bring the two bottom corners together, overlap, and pinch to seal. Repeat with remaining wrappers.
- 3Bring a large pot of water to a boil. Gently drop in wontons in batches. Cook for 3-4 minutes until they float and turn translucent. Remove with a slotted spoon and set aside.
- 4In a separate pot, bring chicken stock to a simmer with ginger slices and soy sauce. Simmer for 5 minutes. Remove ginger slices.
- 5Add bok choy to the broth and cook for 2 minutes until tender but crisp. Stir in sesame oil and adjust salt.
- 6Divide wontons among 4 bowls. Ladle hot broth and bok choy over them. Garnish with sliced spring onion. Serve immediately.
Tips
- Keep wontons covered with a damp cloth while assembling to prevent drying out.
- For a clearer broth, use homemade or low-sodium stock and skim any foam.
- If you prefer a spicier kick, add a little chili oil or white pepper to the broth.
- Freeze uncooked wontons on a baking sheet, then transfer to a bag for quick future meals.
