Chinese Pork Wonton Noodle Soup: Recipe

Posted by Charlie @ Discovering Mandarin Friday, 14 August 2009
Pork Wonton Noodle Soup
Serves 6

In Mandarin, Wontons are called; 馄饨 húntún "irregularly shaped dumpling" and also popularly called 云吞 yúntūn "swallowing clouds" in both Mandarin and Cantonese. However the English word actually derives from the Cantonese word 雲吞 wàntān.
Wontons are wonderfully wrapped in a silky wheat based sheet. This is a recipe I have heavily borrowed aspects from Phoebe over at Homemade Chinese Soups. I thank her for all the great tips for a beginner like me and the Pork wonton noodle soup tasted delicious. I ended up having plenty of Wontons to freeze for the next time.

Prep time: 1 ½ hours (first time preparing wontons took longer than expected)
Cooking Time: 2 hours (soup) 5 mins (Wontons & Noodles )

You Will Need:

1 Pack of 50 or (2 Packs) 100 Wonton Wrappers (depending on wrapping style)
4 Medium Egg Noodle Nests

Wonton Filling:
600g Minced Pork
2 Spring Onions
3 cloves Garlic
8g Ginger
¾ Cup of water
Seasonings for filling
1.5 tsp salt
1 tsp sugar
1 tbsp cornstarch
1 tsp pepper
1 tbsp sesame seed oil

Bunch of Spring Onions
3 Carrots
2 Onions
2 Sticks of Celery
1 litre Pork Stock
1 litre Water
½ Cup of Soy Sauce
1 tsp Salt
1 tsp Black Pepper

To Cook:

1. Put the pork stock in the saucepan with the water and bring to the boil. Add soy sauce and the cut-up vegetables to the soup. Leave to simmer for 2 hours.

2. Whilst the soup is simmering away chop spring onions into sections, cut up garlic and ginger small. Add the minced pork, and all the seasoning and fillings into a food processor, blend until really well mixed.

3. Now wrap the wontons:

• Place a wonton wrapper on a dry clean cutting board

• Place 1 teaspoon of filling in the center of the wrapper

• Take another piece of wonton wrapper and lay it over the filling

• Press the top wrapper gently but firmly over the filling, working out any air between filling and wonton wrapper
• Use a little water to seal the edges

4. Leave wontons aside under a damp towel, and leave in the fridge to prevent the wonton wrappers drying out.

5. Once all the wrappers are filled and completed. You are ready to cook the noodles and wontons.

6. Bring soup to the boil for the last 5 minutes. Add noodles in a colander to the soup.

7. Add wontons to a separate saucepan with boiling water; initially the wontons sink to the bottom until they cooked, when they will float. It takes about 5 mins.

8. Add the noodles to a bowl, Pour the soup ontop and add the wontons.

Recipe Sourced from:
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  1. Anonymous Says:
  2. I normally add finely chopped water chestnuts, carrots and shitake mushrooms to the meat. ;-)

    That's our Chinese secret recipe!
    Ha ha...

  3. mmm, that sounds delightful.

    I was restrained to cooking for 5 of us on about £15. When I eventually found wonton rappers they were £4 and shiitake musrooms were about £3 for 40g dried, which I have no idea if it is good or not.

    But I will definatley be trying that, when I am not cooking for so many people.

  4. Anonymous Says:
  5. Is this Shanghai Wantan? For Canton Wantan the main filling is shrimp with a little pork whilst the Shanghai one is mainly filled with vegetables and pork.

    Hong Kong is a nice place to taste good Canton wantan noodles :)


  6. I am not entirely sure which region this wantan recipe comes from, although I do realise a lot of recipes involve shrimp. Based on my budget though, this was what I cam up with.

    Will definatley be trying Wontons in the future with shrimp, shiitake mushrooms and water chestnuts.


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