Wonton Dumpling Soup
Servings: 4
Calories: 976kcal
Wonton Dumpling Soup is as comforting as it is nourishing. Even better, you can have this easy, low-stress and low-cost meal on the table in only 30 minutes.
Ingredients
WONTON DUMPLINGS
SOUP
TO SERVE
- Chilli oil (optional)
- 4 tbsp tamari or all-purpose soy sauce
- 4 tbsp sesame oil
- 1 spring onion (scallion), finely sliced
Instructions
- Assemble the dumplings – Add the pork, Shaoxing wine (if using), tamari or all-purpose soy sauce, ginger, spring onion and salt to a large bowl. Use your hands to combine the ingredients.
- Lay the wonton wrappers on a flat surface, 5–8 at a time. Take 1 heaped teaspoon of the filling and place it on one half of each wonton wrapper. Brush the outer edge of the wrapper with water, then fold the wonton wrapper in half to enclose the filling, pressing to seal.
- Place the prepared wontons on a plate, covering them with a damp tea (dish) towel as you work, to stop them from drying out.
- Start the soup – Add the chicken stock, Shaoxing wine and sesame oil to a large pot. Bring to the boil over high heat.
- Add the dumplings – Add the wontons and cook for 4 minutes or until they rise to the surface. Remove using a slotted spoon. Ladle the wontons straight into serving bowls with some of the broth. Set aside.
- Add the noodles and veggies – Add the noodles to the pot. Cook for 1 minute until they are just pliable. Add the Chinese broccoli stalks to the pot, cook for 1 minute, or until the noodles are cooked through. Add the Chinese broccoli leaves and cook for a further 30 seconds until they are just wilted.
- Serve – Serve with the wontons, topped with additional broth. Drizzle with chilli oil (if using), as well as extra tamari or all-purpose soy sauce, sesame oil and spring onion, if desired.
Notes
Note 1 – Shaoxing cooking wine is available at most major supermarkets. It adds a depth of flavour to the dumplings and soup but can be omitted from both, if preferred.
Note 2 – You will find a range of dumpling wrappers in the refrigerated section of the supermarket or at Asian grocers, or even online. I used round gow gee wrappers, but you can use round wonton wrappers instead. This is the recipe I follow when I have more time up my sleeve to make my own wrappers. This recipe makes 30–50 dumplings. My family tends to eat these in one meal, but you may have some left over for freezing.
Note 3 – Substitute with up to 3 cups of any vegetables of your choice. Choose from shredded green or wombok (napa) cabbage, sliced mushrooms, bok choy, pak choy, broccolini (tenderstem broccoli), snow peas (mangetout), green beans, sliced carrot or bean sprouts.
MAKE AHEAD
Dumplings – Assemble the dumplings as per the recipe. Refrigerate the uncooked dumplings for up to 24 hours, covered with a damp tea (dish) towel to stop them from drying out, or freeze the uncooked dumplings for up to 3 months. Store in an airtight container or reusable sandwich bag. Use baking (parchment) paper between the layers of dumplings to stop them from sticking to each other. Cook from frozen as per the recipe. Double the cooking time (from 4 minutes to 6–8 minutes).LEFTOVERS
Cooked dumplings – These dumplings are at their best served fresh, but leftovers can be refrigerated in a large, airtight container for up to 24 hours. Pop in the microwave until just heated through to stop the dumplings getting too soggy or drying out. Do not store the dumplings in the soup (they end up bloating). Leftover soup – Refrigerate in a separate airtight container for up to 2 days. Store the noodles in a separate airtight container in the fridge for best results. Reheat in the microwave until piping hot. Not suitable to freeze.Nutrition Facts
Wonton Dumpling Soup
Amount per Serving
Calories
976
% Daily Value*
Fat
60
g
92
%
Saturated Fat
15
g
94
%
Polyunsaturated Fat
15
g
Monounsaturated Fat
25
g
Cholesterol
97
mg
32
%
Sodium
2462
mg
107
%
Potassium
1044
mg
30
%
Carbohydrates
64
g
21
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
45
g
90
%
Vitamin A
1561
IU
31
%
Vitamin C
14
mg
17
%
Calcium
144
mg
14
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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