MON-FRI 8.30 to 6.00
SAT 8.30 to 5.00
SUN 9.00 to 5.00
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Homemade Wonton Soup

1 bunch green onions, cut into 1/2-inch pieces, divided
6 mushrooms, sliced
1kg ground pork
1 tablespoon sesame oil
1 tablespoon soy sauce
1 egg
1/4 cup dry bread crumbs
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 package wonton wrappers
8 cups chicken broth
1 medium head bok choy, torn into 2-inch pieces
16 snow peas
1 dash soy sauce, or to taste

16 uncooked medium shrimp, peeled and deveined
1 dash sesame oil, to taste (optional)


1. Dice the green onions, and set aside all but 1 tablespoon. Slice the
mushrooms, and set aside all but 1 tablespoon. Finely chop the 1
tablespoon of green onions and 1 tablespoon of sliced mushrooms, and
place in a bowl with the ground pork, 1 tablespoon sesame oil, 1
tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to
thoroughly mix the pork filling.
2. Spoon about 1 tablespoon of the pork filling onto the center of each
wonton wrapper. Use your finger or a pastry brush to lightly moisten the
edges of the wonton wrappers with water. Fold one corner of the wrapper
over the filling onto the opposite corner to form a triangle. Press the
edges together to seal. Moisten the two long ends of the triangle, fold
them together, and press them firmly to seal.
3. Bring the chicken broth to a boil in a large saucepan over medium heat.
Drop the wontons, one by one, into the broth, and let them cook for 3 to
5 minutes, until they float to the surface. Reduce heat to a simmer, and
gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let
the soup simmer 2 more minutes, until the shrimp turn pink, and then drop
in the snow pea pods. Garnish with the remaining green onions and a dash
of soy sauce and sesame oil, and serve immediately