Sunday 24 September 2017

Cantonese wonton dumpling soup

Helen Harris and Lisa Tse

Cantonese Wonton Dumpling SoupLiterally translated, wonton means 'swallowing a cloud'. Every province has its own version, each with a trademark pleating technique. In China, food is used to heal the body, and this is the ultimate get-well-soon soup, especially if you have a sore throat. Why? The dumplings are boiled so they are easy to swallow and the clear broth warms the organs and comforts the soul.

Serves 2.

Preparation time: 20 minutes

Cooking time: 15 minutes


For the wonton pastry

200g plain flour, plus extra for dusting

5 eggs (1 whole egg and 4 egg yolks)

25ml water

1 tsp salt

For the filling

100g minced pork

100g raw, peeled king prawns, deveined and coarsely chopped into small pieces

1 tsp salt

1 tsp sugar

1 tsp sesame oil

1 tbsp potato starch

25ml water

For the soup

600ml chicken stock

50g Chinese leaf, chopped up into bite-sized pieces

1 tsp salt

1 tsp sugar

¼ tsp white pepper

1 drop of dark soy sauce

1 drop of sesame oil

1 tsp finely sliced spring onions


To make the wonton pastry, put all the pastry ingredients into a food processor and blitz to a firm dough.

Turn out onto a lightly floured work surface and roll out as thinly as possible, approximately 1mm thick. Using a glass tumbler or cup approximately 5cm in diameter, cut out roughly 14 circles and dust lightly with flour. Cover with a damp cloth or clingfilm until ready to use.

To make the filling, combine the minced pork and prawns in a bowl and season with salt, sugar and sesame oil.

Add the potato starch and water and mix thoroughly with your hands to form a sticky paste – don't be tempted to use a food processor for this as you want to retain some texture.

To assemble the wontons, put 1 teaspoon of the filling in the centre of each wonton skin. Then, using your index finger, dampen one corner of the pastry and fold it over to form a triangular half-moon shape.

Crimp the edges by squeezing them together with your forefinger and thumb to form a wavy pattern.

To cook the wontons, bring a pan of water to the boil, drop in the wontons and simmer gently for 5 minutes. After that, drain thoroughly and set aside to rest in a soup bowl.

To make the soup, bring the chicken stock to the boil, then add the Chinese leaf, salt, sugar, white pepper, soy sauce and sesame oil and simmer for 5 minutes. Sprinkle over the spring onions.

To serve, pour the soup over the wontons and slurp away, filling your tummy with goodness.


Option 1: Omit wonton wrappers.

Option 2: Use gluten-free flour rather than plain flour. Replace the dark soy sauce with tamari or omit altogether.

Dairy free


Irish Independent

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