Shanghai Wonton Soup

Juicy pork and vegetable filled wontons in a delicious, savory Chinese clear both.

Course Main Course, Soup

Cuisine Chinese

Keyword chinese soup, wonton, wontons

Cook Time 15

Total Time 15

Servings serves (makes 50 wontons)

Calories 217kcal

Author Lauren

Ingredients

Wontons

1 tsp extra virgin olive oil
1 1/3 cup green cabbage, finely shredded
2/3 cup white mushrooms, finely diced
350 g lean pork mince, or chicken
1/4 cup canned water chestnuts, finely diced
1 pack (10 g) fresh chives, finely diced (Note 4)
1 1/2 tsp fresh ginger, finely grated
2 1/2 tsp reduced / low sodium soy sauce (Note 5)
3 tsp chinese cooking wine (Note 6)
1 tsp oyster sauce (Note 7)
1 tsp sesame oil
1/8 tsp white pepper
50 wonton wrappers (~2 packs)

Soup Broth (2 - 3 serves)

4 cups water
2 reduced / low sodium chicken stock cubes (Note 8)
1 1/2 tbsp chinese cooking wine
1 tsp sesame oil
1/8 tsp chinese five spice
2 garlic cloves, smashed

Other Ingredients

3 medium baby bok choy, cut in halves
1 medium carrot, thinly sliced
20 snow peas, ends trimmed

Cups - Metric

Instructions

Making the Wonton Filling

Heat extra virgin olive oil in a medium frying pan over medium high heat.
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.
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

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.
Dip your finger into the water and run it along the bottom half of the filling.
Pull the bottom corner of the wonton wrapper over the filling and to the right of the top corner. Firmly press the two sides together.
Push the outer edges on the left and right side of the wonton filling inwards. Firmly press the two sides of the wrapper around the filling to create a seal.

Freezing the Wontons

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.

Making the Soup Broth

Add all the broth ingredients into a medium saucepan. Put the lid on and bring to a boil.
Reduce the heat to medium and allow to simmer for 3-4 minutes.

Cooking the Vegetables & Wontons

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.
Gently drop the wontons into the soup and place the lid on the saucepan. Simmer for 5 minutes.
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.
Serve your Shanghai Wonton Soup with some sliced spring onion and optional chili oil.

Video

Notes

Health benefits / nutrition – In depth nutrition details about this recipe and ingredients are in the post above.
Instructions with photos – Detailed in the post above.
Measurements – This recipe uses 250ml cup and 20ml tablespoons measurements. Using US cups / tablespoons may alter the results of the recipe.
Fresh chives – Can be substituted for 3-4 cloves of garlic.
Low sodium soy sauce - Or 2 teaspoons of regular soy sauce.
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. Otherwise, dry sherry will also work.
Oyster sauce - Can be subbed for an extra teaspoon of low sodium soy sauce or 2/3 teaspoon of regular soy sauce.
Chicken stock - Can be subbed for 2 cups of low sodium liquid chicken stock and 2 cups of water. Or 2 cups of homemade chicken stock, 1 chicken stock cube and 2 cups of water.
Vegan – Substitute the ground meat for crumbled firm tofu.
Low FODMAP – Swap the garlic in the broth for a garlic infused olive oil.
Low sodium – Use a reduced / low sodium stock such as "Massel Salt Reduced Chicken Style Stock Powder". Or any other chicken stock powder with less than 120mg of sodium per 100g.
Storage - The frozen wontons will keep in an airtight container in the freezer for up to 3 months. This soup is best eaten fresh, as the wonton wrappers continue to soften after cooking and loose their shape.
Nutrition - Calculated per serve, assuming 4 wontons with vegetables and 1 1/4 cups of broth.

Nutrition