Wonton Soup

Chinese
Mains
Pork
Pressure cooker
Roots
Soup

Easy Level:

Easy

Cook Time:

30 Mins

Servings:

100 pcs

Cooked in a pressure cooker, this comforting wonton soup is perfect for rainy days or when you need a nourishing meal – just like Jenny’s (@chefjennydorsey) mum made.

The clear broth with pork bones, salt, and ginger complements the juicy wontons filled with Chinese sausage, mushrooms and minced pork.

 

Note:

  • If you don’t take pork, you can substitute it with chicken bones and minced chicken.
  • If you prefer a looser wonton filling, feel free to omit minced pork.
  • Reminder that our recipe is a reference, so always adjust as you go according to your preference!

Ingredients

Adjust Servings
US / Metric

Broth

0.00
g
g
Pork neck bone, or spare ribs
0.00
g
g
Pork neck bone, or spare ribs
0.00
g
g
Fresh ginger
0.00
g
g
Fresh ginger
0.00
stalks
stalks
Scallions
0.00
stalks
stalks
Scallions
0.00
litre
litre
Water
0.00
litre
litre
Water
Pepper, to taste
Pepper, to taste
Salt, to taste
Salt, to taste

Filling

0.00
g
g
Chinese sausage, or Shepherd’s purse
0.00
g
g
Chinese sausage, or Shepherd’s purse
0.00
g
g
Minced pork
0.00
g
g
Minced pork
0.00
g
g
Shiitake mushroom
0.00
g
g
Shiitake mushroom
0.00
g
g
Scallion, or garlic chive
0.00
g
g
Scallion, or garlic chive
0.00
g
g
Garlic
0.00
g
g
Garlic
0.00
g
g
Ginger
0.00
g
g
Ginger
0.00
tsp
tsp
Shaoxing wine
0.00
tsp
tsp
Shaoxing wine
0.00
tsp
tsp
Fish sauce
0.00
tsp
tsp
Fish sauce
0.00
tsp
tsp
Toasted sesame oil
0.00
tsp
tsp
Toasted sesame oil
0.00
tbsp
tbsp
Light soy sauce
0.00
tbsp
tbsp
Light soy sauce
0.00
tsp
tsp
Brown sugar
0.00
tsp
tsp
Brown sugar
0.00
pcs
pcc
Square wonton skins
0.00
pcs
pcc
Square wonton skins

Garnish

Pork neck bone base
Pork neck bone base
Scallion, chopped
Scallion, chopped
Cilantro, chopped
Cilantro, chopped
Sesame oil
Sesame oil
White pepper
White pepper

Steps

1

For the broth, generously season the pork bones with salt and if time allows, leave them overnight in the fridge. This will help to allow the salt to penetrate the meat, giving it more flavour.
For the broth, generously season the pork bones with salt and if time allows, leave them overnight in the fridge. This will help to allow the salt to penetrate the meat, giving it more flavour.
Mark as completed

2

Place pork bones in a large pot with cold water, and ginger. Bring to a light simmer and let it cook for 8 hours.
Place pork bones in a large pot with cold water, and ginger. Bring to a light simmer and let it cook for 8 hours.
Mark as completed

3

Skim impurities that float to the surface as needed.
Skim impurities that float to the surface as needed.
Mark as completed

4

If you have a pressure cooker, add pork bones, water, ginger, and cook on high pressure for 45 minutes.
If you have a pressure cooker, add pork bones, water, ginger, and cook on high pressure for 45 minutes.
Mark as completed

5

Once broth is done, remove ginger, take pork bones and shred meat into a separate container. Set aside for serving.
Once broth is done, remove ginger, take pork bones and shred meat into a separate container. Set aside for serving.
Mark as completed

6

For the filling, sauté shitake mushrooms with a splash of fish sauce until lightly browned. Deglaze with shaoxing. Set aside.
For the filling, sauté shitake mushrooms with a splash of fish sauce until lightly browned. Deglaze with shaoxing. Set aside.
Mark as completed

7

Sauté Chinese sausage until nicely crisp and browned on all sides.
Sauté Chinese sausage until nicely crisp and browned on all sides.
Mark as completed

8

Add scallions, ginger, garlic with a dash of salt until fragrant. Set aside.
Add scallions, ginger, garlic with a dash of salt until fragrant. Set aside.
Mark as completed

9

Pulse all ingredients in a food processor until desired texture.
Pulse all ingredients in a food processor until desired texture.
Mark as completed

10

Combine ingredients with minced pork and mix with sesame oil, sugar and soy sauce.
Combine ingredients with minced pork and mix with sesame oil, sugar and soy sauce.
Mark as completed

11

To assemble, take your wonton skins and put 1 tsp of filling at the centre.
To assemble, take your wonton skins and put 1 tsp of filling at the centre.
Mark as completed

12

Seal the bottom with a little bit of water, fold in half towards you. Fold again and pinch top 2 corners.
Seal the bottom with a little bit of water, fold in half towards you. Fold again and pinch top 2 corners.
Mark as completed

13

Cook wontons in boiling water until they float to the top, then let cook for another 2-3 minutes until skin is translucent.
Cook wontons in boiling water until they float to the top, then let cook for another 2-3 minutes until skin is translucent.
Mark as completed

14

In a serving bowl, add shredded pork and strain out wontons into broth.
In a serving bowl, add shredded pork and strain out wontons into broth.
Mark as completed

15

Garnish with scallions, cilantro, sesame oil, white pepper, and serve.
Garnish with scallions, cilantro, sesame oil, white pepper, and serve.
Mark as completed

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