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Pork and Prawn Wonton Soup
Pork-and-prawn wonton soup pairs tender dumplings with a clear broth and baby pak choi. The finely chopped prawn gives a different bite from the pork mince. The wrappers should cook through without splitting and releasing the filling.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Keep the raw filling cold and use wrappers that are flexible, not dried out. Chop prawn finely enough to mix evenly. Leave a clean wrapper margin so the seal can hold during cooking.
Fold consistent small portions and seal firmly without trapped air. Cook gently and check the centre of a representative wonton reaches the method’s 74°C target. Floating alone does not prove the mixed filling is cooked.
Burst wontons may be overfilled or boiled too vigorously. Thick gummy corners need more even folding and sufficient cooking. Keep broth and dumplings separate if holding briefly so wrappers do not swell excessively.
About This Recipe
Pork-and-prawn wonton soup pairs tender dumplings with a clear broth and baby pak choi. The finely chopped prawn gives a different bite from the pork mince. The wrappers should cook through without splitting and releasing the filling.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Soup saucepan
- ✓ Knife and board
- ✓ Ladle
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Preparation: Mix pork, prawn, minced spring onion, ginger, soy and sesame oil until just tacky; keep the filling cold.
- Flavour base: Divide the filling evenly between the 24 wrappers, about 14 g in each, moisten the edges, expel trapped air and fold into sealed wontons.
- Main cook: Poach one tester wonton, check seasoning and verify the centre reaches at least 74°C before shaping the rest.
- Simmer and check: Bring stock to a gentle simmer, add pak choi stems, then poach wontons in batches for 4–5 minutes until the filling reaches at least 74°C; floating alone is not a doneness test.
- Texture and balance: Add pak choi leaves for the last minute and season the clear broth with white pepper.
- Finish and serve: Add the sliced spring onion, then divide the cooked wontons between four bowls, add greens and ladle over the broth without damaging wrappers.
Chef Notes & Tips
A small filling and expelled air prevent wontons from bursting. Keep unused wrappers covered with a damp towel.
Ingredient choices: Keep the raw filling cold and use wrappers that are flexible, not dried out. Chop prawn finely enough to mix evenly. Leave a clean wrapper margin so the seal can hold during cooking.
Cooking control: Fold consistent small portions and seal firmly without trapped air. Cook gently and check the centre of a representative wonton reaches the method’s 74°C target. Floating alone does not prove the mixed filling is cooked.
If something goes wrong: Burst wontons may be overfilled or boiled too vigorously. Thick gummy corners need more even folding and sufficient cooking. Keep broth and dumplings separate if holding briefly so wrappers do not swell excessively.
Ingredient Substitutions
- ↔ Chicken mince can replace pork; finely chopped shiitake and firm tofu make a meat-free filling.
Food Safety & Doneness
Cook ground beef, lamb or pork to at least 71°C; any ground poultry needs at least 74°C. Follow a higher target when specified for a stuffed dish. Never taste raw mince. For these wontons, use the higher 74°C centre target stated in the method.
Serving & Plating
Serve with pak choi and spring onion, dividing twenty-four wontons according to the stated yield. Use clean utensils for the cooked dumplings.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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