Well-seasoned pork and prawn parcels are boiled in rich pork broth for a deliciously warming wonton soup, a favorite of locals and visitors alike in Singapore. The added green vegetables make this a full meal.
I’ve been traveling to Singapore rather regularly since 1981 when my father moved to Jakarta and it was a convenient stopover on a very long trip from the United States. (And if you've read my About me, you know I've had my own homes there as well.) One of my favorite childhood friends lived there with her parents and, if they were in residence when I was coming through, I was welcomed into their home like a second daughter. During our teenage years, her mother was at a loss to connect with her obstreperous daughter so I think my visits came as a relief, finally, a young person who would actually converse with her without raised voices and animosity. I’m pleased to say that my friend came around when she gave birth to her first daughter and her mother was once again raised to oracle status - Woman Who Knows All. Singapore was safe, even back then, and we were allowed to roam free, taking taxis and buses into all the seedy corners of the little city-state, eating at scruffy outdoor stalls, enjoying the spectacle on Bugis Street and drinking chilled Tiger beer.
One of my favorite breakfasts – yes, breakfasts, as folks in Southeast Asia tend to eat noodle soups for their morning meal as well as lunch or dinner – was wonton soup. The tender wonton skins are filled with a mixture of pork and prawns (or sometimes just pork) with seasonings and boiled in a rich pork stock, then topped with shredded vegetables. Sprinkle in some chili peppers and another dash of soy sauce and you’ve got yourself a filling bowl of savory goodness. To make the dish even more filling, often extra fresh egg noodles are added in addition to the wontons. This is a dish that turns up on our family table fairly often. Try it and you’ll see why.
This week, my Sunday Supper family are taking a virtual Asian foodie holiday and sharing Asian dishes. This great event is hosted by Amy of kimchi MOM, whose photos cause me to drool every time I read her blog. Make sure you scroll down past my recipe to see all the great Asian-inspired dishes we have for you today.
For the wontons:
12 1/2 oz or 355g ground or minced pork (not too lean)
4 3/4 oz or 135g, peeled and clean, prawns or shrimp
1 medium bunch green onions (Some will go in the soup.)
Generous 2 in or 5 cm piece fresh ginger (Some will go in the soup.)
1 tablespoon Shaoxing wine
2 teaspoons toasted sesame oil
2 teaspoons sugar
1 egg white
1 teaspoon salt
1 red chili pepper (optional)
50 fresh wonton skins (These are sold in most Asian markets. If you can’t find them fresh in the refrigerated section, ask for help. If turnover isn’t great, they are often put in the freezer to extend their shelf life. Just thaw in the package and use as fresh.)
For the soup:
2 1/2 quarts or 2.4 liters pork broth or stock
1 red chili pepper (optional)
Assorted green vegetables, thinly sliced or shredded – cabbage, lettuce, asparagus, snow peas, etc.
Soy sauce to taste
Peel your ginger and slice half into thin sticks for the soup and mince the other half finely for the wonton filling. Chop your red chili peppers, if using, and divide the pile in three. Two bigger ones for the pork and broth, a little one for garnish. Cut half of the green onions into 1 inch or 2cm pieces for the soup and chop the rest finely for the wonton filling and set a couple of teaspoons aside for garnish.
Finely shred or thinly slice your extra vegetables for serving with the soup.
Put the stock on the stove and simmer slowly with the sticks of ginger, the long pieces of green onion and one of the bigger piles of chopped red chili pepper, if using.
Use a sharp knife to finely mince your peeled and cleaned prawns or shrimp. In a medium-sized mixing bowl, combine your ground pork and minced prawns with the minced green onions, ginger and minced red pepper, if using, along with the Chinese wine, sesame oil, sugar, egg white and salt.
Line a clean plate with cling film and set aside.
Take six wonton skins out of the pack at a time, keeping the rest covered with a damp cloth to keep them from drying out. Lay them out on a clean work surface and brush each a pastry brush dipped in cold water.
Place your wontons on the lined plate and repeat the process until all the pork/prawn mixture is finished or you run out of wonton skins. If you need a second layer on your plate, cover the first with cling film.
(If you have extra wonton skins, you can cut them into pieces and boil with the wontons and serve. If you have a little extra filling mixture, it can be added to the simmering broth and whisked to break it up into little flavorful bits.)
If you are serving everyone at the same time and won’t have any leftovers, you can now put all the wontons in your broth and turn the heat up to a gentle boil. Add the vegetables just before serving so that they are just cooked but still crunchy.
If you know that you will have leftovers, you don’t want to add the wontons to the broth because they will continued to suck up your broth as they sit overnight in the refrigerator, getting mushy in the process. So, use a metal strainer submerged in the broth to cook several at a time.
Pour the contents of the strainer into a bowl and top with more broth. Garnish the soup with some green onions, sticks of ginger and red chili peppers. Serve with soy sauce, allowing each person to add a drizzle to suit his or her taste.
Here's the whole round up of Sunday Supper's Asian recipes!
- Baked Turkey Lumpia - Filipino Eggroll by Food Done Light
- Crab Ragoon by Recipes Food and Cooking
- Fried Rice by Hezzi-D's Books and Cooks
- Homemade Sushi by The Freshman Cook
- Mango Pudding by Brunch with Joy
- Shrimp Rangoon Egg Rolls with Honey-Soy Dipping Sauce by The Weekend Gourmet
- Thai Style Sliders by Cupcakes & Kale Chips
- Venison Satay with Spicy Peanut Sauce by Grumpy's Honeybunch
- Asam Laksa by Caroline's Cooking
- Bacon Miso Ramen by The Crumby Cupcake
- Bok Choy Gai See Tong (Bok Choy and Shredded Chicken Soup) by A Day in the Life on the Farm
- Pork Prawn Wonton Soup by Food Lust People Love
- Asian Beef and Green Bean Stir-Fry by Family Foodie
- Banh Mi Hot Dog by Life Tastes Good
- Beef Lo Mein by Cosmopolitan Cornbread
- Cheese Korokke by Manu's Menu
- Chicken Zoodle "Lo Mein" by Casa de Crews
- Easy Chow Mein by Momma's Meals
- Ginger-Citrus Grilled Salmon by Palatable Pastime
- Grilled Pork Báhn Mì by That Skinny Chick Can Bake
- Grilled Tandoori Chicken by Cooking Chat
- Hoisin Burgers with Peanut Slaw by Cindy's Recipes and Writings
- Ojingeo Bokkeum (Korean Spicy Stir-fried Squid) by kimchi MOM
- Oven Simmered Asian BBQ Chicken by What Smells So Good?
- Pad Thai by Curious Cuisiniere
- Seven Flavor Precious Chicken by Nosh My Way
- Sri Lankan Vegetable Curry by Panning The Globe
- Thai Chicken by Feeding Big
- Vietnamese Flank Steak by Bobbi's Kozy Kitchen
- Copy Cat: CPK Thai Salad by Sew You Think You Can Cook
- Crispy Asian Noodle Salad by Ruffles & Truffles
- Nam Sod (Thai Pork Salad) by Magnolia Days
- Soba Noodle Salad by Jane's Adventures in Dinner
- Best Wines To Pair with Asian Cuisine by ENOFYLZ Wine Blog
- Asian Noodle Types and 34 Best Asian Recipes by SundaySupper
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