Delicious Homemade Meals

Winter Warmer – Chinese Wonton Soup

It’s getting chilly out there! Why not warm up with this simple yet fragrant Chinese wonton soup? It is the perfect meal to keep you warm and toasty on these cold winter nights.

Shopping List – Wontons

  • 1 ½ tbs sesame oil
  • 2 tbs vegetable oil
  • 1 medium brown onion – finely grated
  • 100g water chestnuts – finely chopped
  • 300g minced pork (or chicken if preferred)
  • 1 heaped tsp crushed garlic
  • 1 heaped tsp crushed ginger
  • 1 tsp Chinese five spice
  • 1 tsp cracked black pepper
  • 2 ½ tbs soy sauce
  • 1 packet wonton wrappers (approx. 25 pieces)

Shopping List – Broth

  • 1.5L chicken stock
  • 4 tbs mirin
  • 1 heaped tbs brown sugar
  • 2 tbs soy sauce
  • 1 ½ tbs sesame oil
  • Spring onions – sliced – for garnish


  1. For the wonton filling, heat oils in a large, non-stick frying pan
  2. Combine pork mince, onion, water chestnuts, garlic and ginger – sauté until cooked and brown
  3. Add Chinese five spice and pepper – cook out spice mix for 1-2mins
  4. Deglaze pan with soy sauce and mix until evenly distributed throughout mixture
  5. Set aside mixture to cool until warm/room temperature
  6. Whilst pork mixture is cooling, commence cooking of broth
  7. Combine all broth ingredients in a pot
  8. Bring to a simmer – DO NOT BOIL!
  9. Once wonton filling has cooled, separate and lay out wonton wrappers
  10. Place a heaped teaspoon of pork mixture in the middle of each wrapper
  11. Gather up the wrapper and twist it to seal (it should look like a money bag – as pictured)
  12. Repeat until all pork mixture has been used
  13. To cook the wontons – bring water to the boil in a separate pot
  14. Place wontons in the boiling water and cook for 7 mins (you can steam wontons if preferred)
  15. Once wontons have been cooked and strained, place desired serving in a bowl
  16. Stir broth mixture to ensure sesame oil is stirred evenly throughout, and ladle the desired amount over wontons
  17. Top with sliced spring onions



Recipe and photos by Michael Salmon