Tasty, moist pork filling wrapped with slippery wonton skin, served in hot chicken soup, this pork wonton soup is a perfect treat on cold winter days.
As the winter draws near, the cold days always evoke memories of my childhood growing up in North-western China. Today’s recipe, Pork wonton soup (猪肉馄饨), was a special treat which I very much enjoyed in a tiny state-run restaurant near my primary school.
Prepare a tasty filling
The perfect pork wonton filling should be flavoursome and moist. Scallions and ginger are two essential ingredients for almost all types of meat-based Chinese dumplings. Chop them very small as this will help to combine them with the minced pork.
🛎 SUBSTITUTES: Minced chicken or turkey work for this recipe too. Please feel free to substitute if you wish.
The traditional approach
Although ready-to-use minced meat is widely available nowadays, many Chinese home cooks still prefer mincing with a cleaver as they believe the hand-minced meat is more tender and retains more moisture. It’s a noisy, labour intensive job but the final result makes you feel it’s all worth it.
Make shop-bought mince moist
To achieve a similar texture using shop-bought minced pork, please remember a very important step: add some stock (or water) little by little to the mince while swirling constantly in the same direction. When all the liquid is completely absorbed, the mince will be very moist and sticky. Then you are ready to assemble the wontons.
Use frozen wonton wrappers
I always make my dumpling wrappers (the round type) by hand. But for wontons, I use shop-bought, frozen ones (the ultra-thin square type) instead. They come in handy when I haven’t got enough time for cooking. I leave frozen wrappers in the fridge to thaw overnight and gently separate each wrapper right before assembling the wontons.
Use chicken stock as soup
I like using home-made chicken stock as soup for this pork wonton dish. Just add a little salt, ground white pepper and a dash of sesame oil, then garnish with some chopped coriander leaves (or scallions). If you enjoy spicy food as I do, some Chinese chilli oil will give the dish an extra kick.
Other Dumpling Dishes You Might Like
Looking for more dumpling inspirations? Here are some of the most popular recipes on the blog:
Pork wonton soup (猪肉馄饨)
For the wontons
For the soup
- 800 ml chicken stock, 3 cups
- 1 pinch white pepper
- Salt, to taste
- ½ teaspoon sesame oil
- Coriander or scallions, chopped
- Chinese chilli oil, optional
Mix the filling
- Mix pork mince, scallions, ginger, soy sauce, Sichuan pepper and salt.
- Swirl constantly in the same direction while pouring in 4 tablespoons of chicken stock little by little until no liquid can be seen.
Wrap the wontons
- Wet two neighbouring sides of the wonton wrapper with your fingertip. Place some pork mixture in the middle.
- Fold the wrapper into a triangle. Seal the edge. Then draw two corners together and press to seal (please refer to the video below). Repeat to finish all the wrappers.
Cook the wonton
- Bring a pot of water to a boil. Gently slide in wontons. Move them around with the back of a spoon to avoid sticking. Cover with lid.
- When the water starts boiling again uncover and leave to cook for a further 2 minutes or so.
Assemble the dish
- Drain and place wontons in serving bowls. Pour in hot chicken stock. Season with white pepper and salt if needed.
- Garnish with coriander. Add some homemade chilli oil if you’d like to spice it up.
Make in advance
- Freeze the wontons right after assembling. Cook them the normal way without defrosting.