As with many types of food, the origin of the wonton is difficult to trace. Many Chinese food come in small parcels. In Mainland China, wonton is actually a Southern or Cantonese variation of hun tun which roughly means irregularly shaped pasta. While hun tun means irregular shaped pasta, wonton has a more poetic meaning - swallowing clouds. The thin wheat-based wrappers resemble clouds floating when they are cooked and served in soups. The Cantonese has taken their little meat parcel all over the world, the name has since become more well-known than hun tun especially in the US, Australia and Europe.


  • Ingredients 1

  • 1 litre Chicken stock

  • 3 stalks of Kai Lan or any chinese green vegetables

  • 1 packet Wonton wrappers (from Oriental Grocery Shop)

  • Filling

  • 300 gms minced pork

  • 100 gms minced prawns

  • ½ cup minced cooked bamboo shoots

  • ½ cup dry mushrooms (soak for 10 mins in warm water, drain dry and chop)

  • ½ cup chopped spring onions

  • ½ teaspoon white pepper

  • ½ teaspoon five spice powder

  • Salt to taste

  • 1 tablespoon cornflour

  • 1 tablespoon sesame oil

  • Ingredients 2

  • Chopped spring onions - extra for soup

  • 1 teaspoon sesame oil - extra to drizzle on soup before serving


  • 1.

    Boil chicken stock and taste for seasoning.

  • 2.

    Steam Kai Lan for 5 minutes and shock them in ice cold water to maintain their crispness and green colour

  • 3.

    Mix Ingredients 1 very well and chill it in the fridge for 15 minutes.

  • 4.

    Separate and place several wonton skins on a sheet of waxed paper.

  • 5.

    Using 2 teaspoons or a teaspoon and a melon baller, scoop about 1 teaspoon of filling onto the center of each skin.

  • 6.

    Dab your finger in water, then run it around 2 adjoining edges of each wonton skin to dampen.

  • 7.

    Fold the wonton skins over to form triangles. Press the edges firmly all the way around to seal.

  • 8.

    Set filled wontons aside (don't let them touch or they'll stick together).

  • 9.

    Repeat with remaining wonton skins until all are made.

  • 10.

    Gently lower wontons with a slotted spoon into the boiling water, dropping them in one by one, so they don't stick together.

  • 11.

    Boil the wontons until they float, about 3 to 5 minutes.

  • 12.

    Drain them, then add them to the hot chicken soup.

  • 13.

    Freeze extra wontons.

  • 14.

    Serve wontons on a bed of Kai Lan in a bowl of chicken soup.

  • 15.

    Garnish with Ingredients 2.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 405kj
  • Fat Total 10g
  • Saturated Fat 2g
  • Protein 22g
  • Carbohydrate 54g
  • Sugar 3g
  • Sodium 894mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Wontons are easy to freeze and store:
Arrange your extra wontons on sheets of baking paper, 1 layer per sheet. Do not stack! Place them inside the freezer
When they are frozen, remove from freezer and pack in ziplock bags Return them to the freezer and these frozen wontons can be kept for 2 weeks.
The only thing to note is that these frozen wontons cannot be thawed as the wonton skins would go all mushy. If they cannot be thawed, they cannot be fried. They can only be boiled or steamed.

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Posted by N55895Report
Posted by jackicamReport
I love wonton soup! Whenever I'm not feeling well it's all I want to eat - so comforting and nourishing. I just love the texture of the wontons with the broth. I'll try these at home now rather than ordering Chinese Takeout!