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Homemade Wonton Dumplings Served Two Ways

February 16, 2011

Wonton dumplings are eaten in numerous ways in Chinese cuisine. I grew up having them in a light broth on their own or with wonton noodles. You can also deep fry them although I must admit I have a preference to eating them tossed with wonton noodles in some sauce made up as in the recipe below.

The filling is generally made with two main ingredients: minced pork and prawns, although this can obviously vary. The wonton wrapper/skin is made from a fine wheat dough that is very similar to pasta or filo pastry. The wrapper and noodles can be found at most oriental supermarkets around London.

I made these delicious wonton dumplings in a light chicken broth as a starter recently for a dinner party at home. I then had more with noodles the next day as breakfast. It is really worth making the filling at home as you are able to control the ratio of pork to prawn and amount of seasoning added. I hope you’ll find the recipe below easy to follow and try making these at home yourself!

For the wontons

200g pork, minced

200g medium prawns, shelled, de-veined and finely chopped

1 large spring onion, finely chopped

1.5cm piece fresh ginger, grated

1 tbsp light soy sauce

1 tbsp rice wine

1 tsp sesame oil

2 tsp cornflour

30 wonton wrappers

For the soup

500ml vegetable/chicken stock

A handful of choisum (a type of Chinese cabbage)

1-2 tbsp each light soy sauce and rice vinegar, to taste

1 tsp toasted sesame oil, to taste

2 spring onions, finely sliced

A dash of white pepper

For the noodles

A packet of wonton noodles/ wantan mee

1 tsp dark soy sauce

1 tbsp light soy sauce

½ tsp toasted sesame oil

A dash of white pepper

Wonton filling and all wrapped up ready to be cooked


How to make wonton dumpling soup

  1. Mix all the wonton filling ingredients in a bowl. Put 1 teaspoon of filling in the centre of each wonton wrapper. Brush a little water along the edges of each wrapper, then fold opposite corners onto each other to form a triangular pouch.
  2. Bring a medium pan of water to the boil and add a few dumplings at a time to the boiling water. Cook for 4 minutes, until they expand and float to the surface. Remove with a slotted spoon. This water will be discarded after use as it will have access cornflour from the wonton wrappers.
  3. Pour the stock and 500ml boiling water into a separate large pan and bring to the boil.
  4. Add the choisum and cook for 2-3 minutes. Season the broth to taste using the light soy sauce, rice vinegar, toasted sesame oil and a dash of ground white pepper.
  5. To serve, ladle desired amount of wontons into each bowl with some soup and vegetables. Scatter with sliced spring onions and serve immediately.

How to make wonton dumplings with noodles

  1. Prepare the wonton dumplings as above.
  2. Bring a medium pan of water to the boil and cook the required amount of noodles according to the packet instructions.
  3. In a serving bowl, add the dark soy sauce, light soy sauce, sesame oil and pepper.
  4. Toss the noodles in a sieve to drain the water and serve in the bowl with desired amount of wontons.

Wontons in chicken broth and served with noodles

Yields 6 bowls of wonton dumpling soup or wonton dumplings with noodles (depending on how greedy you and your guests are!)

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