Wonton Noodle Soup
Ingredients
For the Pork Wontons
- 1kg lean pork mince
- 3 tbsp finely grated ginger
- 3 garlic cloves, finely grated
- 3 spring onions, finely chopped
- 3 tbsp soy sauce
- 1.5 tbsp oyster sauce
- 1.5 tbsp sesame oil
- 1 egg
- 60–70 wonton wrappers
For the broth:
- 4 cups salt-reduced chicken stock
- 1.5 tbsp soy sauce
- 1 tsp fish sauce
- 2 garlic cloves, crushed
- 4–5 slices fresh ginger
- 3 spring onions, chopped into large pieces
- 1 tbsp Shaoxing wine (optional)
- 1 tsp sesame oil
To Serve:
- 600–800g cooked egg or rice noodles
- 3–4 bunches bok choy, choy sum, or Asian greens, steamed or blanched
How to Fill and Fold Wonton Wrappers
What you'll need:
- A small bowl of water
- Fresh wonton wrappers
- Your pork filling
Option 1: Simple Triangle Fold (quick & easy)
Place a wonton wrapper flat in your palm or on a clean surface.
Add about 1 heaped teaspoon of filling in the centre. Don't overfill the wrappers, too much makes them hard to seal and more likely to break.
Dip your finger in water and lightly wet the edges of the wrapper. If the wrappers aren’t sealing well, make sure you're using enough water and pressing firmly.
Fold one corner over to the opposite corner to form a triangle, pressing the edges to seal.
Press out any air bubbles, especially near the filling.
Leave them like this or move to the next step for a neater shape.
Option 2: Classic Purse Fold (restaurant-style)
Follow steps 1–4 above to make a triangle.
With the long side of the triangle facing you, dab a bit of water on one of the bottom corners.
Bring the two bottom corners together, overlapping slightly, and press to seal — like a little tortellini shape.
Directions
- In a large bowl, combine the pork, ginger, garlic, oyster sauce, soy sauce, sesame oil, egg, and spring onion. Place a heaped teaspoon of filling in the centre of each wonton wrapper, lightly wet the edges with water, and fold into a triangle or classic purse shape (see folding guide above).
- In a large pot, add stock, soy sauce, Shaoxing wine (if using), fish sauce, garlic, ginger and spring onions. Simmer for 25–30 minutes to infuse flavour. Strain out aromatics. Add sesame oil to finish.
- Boil noodles according to packet instructions. In the last minute, add your greens to the pot to quickly blanch. Drain and set aside.
- Boil the wontons for 4–5 minutes or until they float to the surface and are cooked through. Cook in batches if needed.
- Divide noodles and greens among bowls. Add 6–8 wontons per bowl. Ladle over hot broth. Drizzle with chilli oil if you’d like a bit of heat.
Ingredients
For the Pork Wontons
- 1kg lean pork mince
- 3 tbsp finely grated ginger
- 3 garlic cloves, finely grated
- 3 spring onions, finely chopped
- 3 tbsp soy sauce
- 1.5 tbsp oyster sauce
- 1.5 tbsp sesame oil
- 1 egg
- 60–70 wonton wrappers
For the broth:
- 4 cups salt-reduced chicken stock
- 1.5 tbsp soy sauce
- 1 tsp fish sauce
- 2 garlic cloves, crushed
- 4–5 slices fresh ginger
- 3 spring onions, chopped into large pieces
- 1 tbsp Shaoxing wine (optional)
- 1 tsp sesame oil
To Serve:
- 600–800g cooked egg or rice noodles
- 3–4 bunches bok choy, choy sum, or Asian greens, steamed or blanched
How to Fill and Fold Wonton Wrappers
What you'll need:
- A small bowl of water
- Fresh wonton wrappers
- Your pork filling
Option 1: Simple Triangle Fold (quick & easy)
Place a wonton wrapper flat in your palm or on a clean surface.
Add about 1 heaped teaspoon of filling in the centre. Don't overfill the wrappers, too much makes them hard to seal and more likely to break.
Dip your finger in water and lightly wet the edges of the wrapper. If the wrappers aren’t sealing well, make sure you're using enough water and pressing firmly.
Fold one corner over to the opposite corner to form a triangle, pressing the edges to seal.
Press out any air bubbles, especially near the filling.
Leave them like this or move to the next step for a neater shape.
Option 2: Classic Purse Fold (restaurant-style)
Follow steps 1–4 above to make a triangle.
With the long side of the triangle facing you, dab a bit of water on one of the bottom corners.
Bring the two bottom corners together, overlapping slightly, and press to seal — like a little tortellini shape.
Directions
- In a large bowl, combine the pork, ginger, garlic, oyster sauce, soy sauce, sesame oil, egg, and spring onion. Place a heaped teaspoon of filling in the centre of each wonton wrapper, lightly wet the edges with water, and fold into a triangle or classic purse shape (see folding guide above).
- In a large pot, add stock, soy sauce, Shaoxing wine (if using), fish sauce, garlic, ginger and spring onions. Simmer for 25–30 minutes to infuse flavour. Strain out aromatics. Add sesame oil to finish.
- Boil noodles according to packet instructions. In the last minute, add your greens to the pot to quickly blanch. Drain and set aside.
- Boil the wontons for 4–5 minutes or until they float to the surface and are cooked through. Cook in batches if needed.
- Divide noodles and greens among bowls. Add 6–8 wontons per bowl. Ladle over hot broth. Drizzle with chilli oil if you’d like a bit of heat.
Helpful Tips
Storage
- Uncooked wontons: Freeze in a single layer on a tray until firm, then transfer to a container or bag. Cook straight from frozen in boiling water, adding 1–2 extra minutes.
- Cooked wontons: Best eaten fresh, but leftovers can be kept in the fridge for up to 2 days. Reheat gently in simmering broth to prevent them from falling apart.
- Noodles & greens: Cook fresh when serving
Substitutions
Serving Suggestions
Watch How to Make It
