Receta fácil de sopa wonton de cerdo

Why You’ll Love This Recipe

This soup takes me back to chilly nights growing up in Australia when Mum would make steaming bowls of broth with hand-folded dumplings. Now it’s a tradition I carry on but with my own little twist. I love showing how easy it is to turn everyday store-bought stock into a rich soul-hugging broth in just 20 minutes. It’s all about those clever umami-boosters like dried shrimp and soy sauce that add deep savoury magic without the fuss. And if you’re like me and love a little fire, a drizzle of Marion’s Kitchen Chilli Crisp Oil at the end takes it all to another level. This isn’t just dinner, it’s nostalgia, comfort and big flavour in every spoonful.

What is Classic Pork Wonton Soup?

It’s a Chinese-style soup made with delicate pork dumplings poached in a garlicky gingery chicken broth. Simple savoury and so comforting.

What’s the deal with simmering wontons in broth?

Less mess, more flavour. Cooking the wontons in the broth infuses the soup with even more richness and saves you an extra pot to clean.

Special Ingredient Notes

Dried shrimp is my secret weapon here…it gives store-bought chicken stock a serious umami upgrade in just minutes. That extra depth of flavour makes all the difference. Then there’s the fragrant duo of fresh ginger and garlic which bring warmth and brightness to every spoonful. And if you’re a fan of a little heat and crunch, a drizzle of Marion’s Kitchen Chilli Crisp Oil at the end is the perfect finish.

Storage Tips

Refrigerate broth and wontons separately for up to two days. Reheat gently to keep those dumplings delicate and delicious.

Steps

Add the chicken stock, garlic, spring onion, ginger dried shrimp and soy sauce to a large pot. Bring it to a boil then reduce heat and let it simmer for 20 minutes.

Meanwhile, make the wontons. Combine pork, grated ginger, white pepper, sesame oil, cornflour, and egg in a large bowl. Mix until everything’s well combined and sticky.

Place a heaped teaspoon of filling into the centre of a wonton wrapper. Moisten the edges with water, fold into a triangle, then bring the corners together and press to seal. Repeat with the remaining mixture and wrappers.

Strain the broth and return to a clean saucepan. Taste and season with salt to your liking.

Bring the broth to a gentle simmer. Add your wontons and cook for 10-12 minutes or until they float and are fully cooked. Ladle the soup and wontons into bowls. Finish with a drizzle of Marion’s Kitchen Chilli Crisp Oil if you like a bit of spice.

Marion’s Kitchen Tip

Make a big batch of wontons and freeze the extras; you’ll thank yourself later. No need to thaw, just pop ’em straight into simmering broth when hunger strikes.

SERVES

4