Wonton Soup


For the Wontons
100 g ground pork
100 g shrimp, finely chopped
1 spring onion, finely chopped
1 tsp ginger, finely chopped
2 cloves a garlic, finely chopped
1/2 tsp Ty Ling Oyster Sauce
1/2 tsp soy sauce
1/2 tsp rice vinegar
1 tsp Ty Ling Sesame Oil
25 wonton wrappers

For the Soup
5 cups chicken broth (stock)
a handful of pak choi, blanched
2 spring onions, chopped
2 cloves of garlic, chopped
1 tsp ginger, chopped


  1. To make the filling, mix all the ingredients.
  2. Place about half a teaspoon of the mixture onto a wonton wrapper, then brush the edges with water.
  3. Fold the wrapper like a triangle, then bring the corners together to seal. Repeat until you use up the mixture.
  4. Add boiling water to a pan, then add about 5-10 wontons at a time, depending how big your pan is.
  5. Leave to boil for about 5 minutes or until the wontons float and they are cooked through.
  6. To make the soup, add the chicken broth to a pan together with the garlic, ginger and spring onion, then bring to a boil.
  7. Place the blanched pak choi in a bowl, add one-two laddlefuls of the chicken broth, then some wontons.
  8. Serve hot!