Wonton soup

6 Nov


I’ve been looking for some comfort food.  I have recollections of helping my grandma make wontons in her kitchen and in my memory, they were good.  We often eat wonton noodles from hawker centres in Singapore and they could never measure up to the ones my grandma made.

Chubby Hubby had a recipe that looked easy enough.  But my grandma had spring onions in hers and water chestnut.  I was too lazy to hunt the water chestnut down so I settled for just spring onion.

This recipe is a definite keeper – everyone polished it up and the little one was quite enthusiastic about it too!


Adapted from Chubby Hubby


60 wonton wrappers

60g piece of fresh ginger, unpeeled

450g minced chicken

1 spring onion sliced finely

1 egg, beaten

2 tablespoons Shaoxing wine

2 teaspoons sesame oil

3/4 teaspoon salt

1/2 teaspoon black pepper


Slice the ginger into thin slices and soak in 100ml of cool water for 5 minutes.

Mix the minced chicken with all the other ingredients and add the ginger water.  Reserve the ginger slices for the stock.  Stir the mixture until it binds.  The result is slightly watery but don’t worry.

Place a teaspoon of meat into a wonton wrapper and fold the wrapper in half to form a triangle.  Seal with a little bit of water at the edges.

You can freeze the wontons and use at a later date.

Place the wontons in boiling stock and cook until they float.  I used a homemade chicken stock prepared and frozen beforehand.

Serve with noodles and fresh Chinese broccoli.


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