Shanghai Wonton Soup

This Shanghai Wonton Soup is easy, better than takeout and takes less than 15 minutes to put together. Frozen wontons made from scratch – filled with juicy pork, vegetables, herbs and spices. Paired with a delicious broth and fresh vegetables for an easy wonton soup at home.

Homemade wonton soup

I used to think that making wontons was intimidating, but in reality, it couldn’t be any more simple. This way, you know what is in them. Plus, fresh wontons just taste so much better than store bought or from a Chinese restaurant.

Why this recipe is special

Many years ago, mum and I used to go to this little family owned, hole in the wall Chinese restaurant. When it was cold we’d always order their “Combination Wonton Noodle Soup”, which came with the most delicious broth I’ve ever had!

Shanghai Wonton Soup ingredients

The Wontons

• Green cabbage – Any type of green cabbage works such as napa cabbage. I used the regular green / white cabbage you find at the supermarket, since wombok was expensive at the time.
• Mushrooms – Has a great meaty texture when cooked, so you won’t even know they’re there.
• Mince / ground meat – The leaner the better. This recipe works with either ground pork or chicken.
• Canned water chestnuts – Add texture to the wonton filling.
• Fresh chives – Adds a garlicky-oniony flavour that pairs perfectly with pork, but is also low FODMAP.
• Ginger – Fresh ginger is best, as it adds a lovely ginger flavour that complements the pork and chives.
• Chinese cooking wine – Also known as Shaoxing. I used “Double Pheonix” Chinese cooking wine, as it adds just enough flavour and salt. However, if you want to reduce the sodium further, use “Pandaroo” Chinese cooking wine. Both are available from Coles and Woolworths.
• Soy & oyster sauce – Adds a bit of salt to the wontons. I used the “Kikkoman’s” reduced salt soy sauce, and “Jade Phoenix” oyster sauce, as they are both much lower in sodium.
• Sesame oil;
• White pepper;
• Wonton wrappers – I used the “Supreme Wonton Wrappers”, which are available at Coles. Two packets was enough for this recipe, and they are lower in sodium compared to other wonton wrappers.

The Soup Broth

• Chicken stock cubes – Preferably reduced / low sodium. The base of the broth. I used “Massel 7s” chicken style stock cubes. While they are not classified as low sodium, they contain much less than normal stock cubes.
• Chinese cooking wine – As above.
• Sesame oil – Gives the broth a mild, nutty flavour that pairs beautifully with the chicken broth and Chinese five spice.
• Garlic – For extra flavour.
• Chinese five spice – The key ingredient that adds a warmth and depth of flavour to the broth. This is a non-negotiable, otherwise the soup broth is going to be really bland and boring.

Other Ingredients

• Carrots
• Baby bok choy – Or pak choy.
• Snow peas

How to make Wontons

Making the Wonton Filling

1. Heat extra virgin olive oil in a medium frying pan over medium high heat.
2. Add the shredded cabbage and diced mushrooms, and pan fry for 5-6 minutes or until completely wilted. Remove from the heat and set aside to cool.

3. In a large bowl, add the remaining wonton ingredients with the cooled cabbage and mushroom. Mix well. Place the wonton mix in the fridge for 10 minutes.

Wrapping the wontons

Now, the way I wrap my wontons is by no means traditional or uses any classic techniques. I prefer this method as it is quick and easy but still looks similar to wontons you’d get in a Chinese restaurant. However, the shape of your wontons doesn’t really matter

1. Place a wonton wrapper flour side down on a clean surface to make a diamond. Place a rounded teaspoon of filling in the centre of the wonton wrapper.
2. Dip your finger into the water and run it along the bottom half of the filling.

3. Pull the bottom corner of the wonton wrapper over the filling and to the right of the top corner. Press the two sides together.
4. Push the outer edges on the left and right side of the wonton filling inwards and press. Firmly press around the filling to create a seal.

How to freeze Wontons without sticking

Freezing your freshly made wontons is very simple.

Place the wrapped wontons spaced out onto a chopping board lined with baking paper. Put the chopping board in the freezer for 30 minutes or until the wontons are firm to the touch. Then transfer the semi frozen wontons to a freezer safe container. I use a large, freezer safe bag for this as it is takes us less room.

Cooking the vegetables & wontons

1. Add the bok choy to the broth and simmer for 1-2 minutes or until they start to wilt. Pour in the remaining vegetables and simmer for another 1-2 minutes. Using a slotted spoon, remove the vegetables from the broth and divide them between serving bowls
2. Gently drop the wontons into the soup and place the lid on the saucepan. Simmer for 5 minutes.

3. Using a slotted spoon, fish the cooked wontons out of the broth and divide them between serving bowls. Then add enough broth to cover the wontons and veggies.
4. Serve your Shanghai Wonton Soup with some sliced spring onion and optional chili oil.

Frequently asked questions

Tips

Avoid overfilling your wontons, otherwise they may burst during cooking. I recommend using no more than 1 ½ teaspoons of filling per wonton.

Watch how to make it

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Life

After digging through my camera roll, I found a photo of the Chinese restaurant. Unfortunately, there were none with mum and I. I feel like some of the best Chinese places have minimal decor. But let’s face it, it’s all about the food right?

Do you have a Chinese restaurant like this that you love? Let me know!