SIMPLE MARINADE, amazing flavour
This Pork & Chive Wonton Soup is deliciously comforting, like a warm hug! This is one of my favourite dishes to eat during the Winter months. Grab your protein of choice and marinate in garlic, ginger, soy sauce, oyster sauce, salt, sugar and white pepper. Wrap your wontons, cook in boiling water for 5 minutes or until cooked through. Pour in chicken and spring onion flavoured broth. Add Bok Choy. Simple yet delicious!
You can add a dash of our homemade chilli oil in 15 minutes for extra punch.
WHICH TYPE OF WONTON WRAPPERS SHOULD I BUY?
Ensure you specifically buy Wonton (not Dumpling) wrappers. You can purchase these at almost any Asian supermarket. Wonton wrappers are thinner and come in a square shape (vs. thicker, circular dumpling wrappers). The square shape creates the noodle-like wings in each wonton, so you can slurp it like a noodle, perfect for a broth-based dish.
WHAT TYPE OF PORK SHOULD I BUY?
I stay clear of buying “minced pork” at the butcher (to avoid mystery meats in premade ground pork). Instead, I buy a fatty pork shoulder/butt (20% fat at least) and then have the butcher grind it up, or take it home to grind up myself. The fat in pork helps achieve that perfect juicy texture.
CAN I SUBSTITUTE THE PORK & PRAWN WITH ANOTHER PROTEIN?
Yes, of course! The Pork & Prawn combination is a common Chinese pairing but you can substitute it with your protein of choice. I highly recommend following the marinade in this recipe (garlic, ginger, soy sauce, oyster sauce, salt, sugar and pepper). The ginger comes through subtly when cooked and makes all the difference.
When making the dumpling filling with your alternative protein, ensure it is minced or ground (not chunky). For example, if you are using chicken instead of pork, I would buy chicken thigh/breast and grind it up myself at home, or ask the butcher to do it for me. I do this to avoid mystery meats in ready-minced packs! The flavour of your dumplings come down to the quality of your ingredients. Mincing/grinding the protein also allows for easier wrapping – you don’t want the filling to be punching holes in the wonton skins!
WATCH VIDEO: If you’re a visual learner, watch me make it here!
Pork and Chive Wonton Soup (QUICK & JUICY)
- 200 g Ground pork or your protein of choice
- 50-60 Wonton wrapper
- 1 bunch Chinese Chives chopped
- 1½ teaspoon Sugar
- 1 teaspoon Salt
- ½ tablespoon Oyster sauce
- 1 tablespoon Minced garlic
- ½ tablespoon Light Soy Sauce
- 1 tablespoon Minced ginger
Soup/Broth (for 2. servings)
- Chicken stock (homemade or store bought)
- 1 stalk Spring onion
- 2 cloves Garlic
- 1 teaspoon Toasted sesame oil
- ½ teaspoon Salt
- ½ teaspoon Sugar
- ½ teaspoon Grounded white pepper
- 1 bunch Bok choy
- Coriander for garnish
Marinate the pork and prawn filling
- In a bowl with minced pork and chopped chives, add ground pepper, minced ginger, minced garlic, soy sauce, oyster sauce, salt, sugar, and mix.
- Test your marinade. Take some pork and pan fry/cook to taste. Adjust seasoning.
- Leave for at least 30 minutes in fridge to marinate. Ideally overnight for best flavour.
Start the soup, set aside to simmer
- In a pot, add chicken stock, peeled garlic cloves and spring onion. Let it simmer on low heat while you make the wontons.
- Check occassionally, taste and adjust as you go. Add water if necessary.
- Add filling to your wonton wrapper and fold. I usually make wontons in bulk (e.g. 100) and store them in the freezer.
- To cook the wontons, place in a pot of boiling water. Cook for 5-7 minutes/until cooked through (they're ready when they rise to the surface).
- When cooked, place in serving bowl.
Finish the soup and serve!
- Add a bit of ground white pepper & toasted sesame oil. Adjust seasoning to taste (salt/sugar/soy sauce).
- Add bok choy, cook for 5-7 minutes/until cooked through.
- Add soup & bok choy to serving bowl with wontons. Garnish with spring onions, coriander. Yum!
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