Homemade wonton soup! OMG! The wontons are filled with a juicy pork and vegetable filling that will knock your socks off. Served with a broth packed with Chinese cabbage, this dish is so quick and EASY to make.

30 Minutes. A fun little recipe that you will want to make over and over again.

Serves 2.


300g Australian premium pork mince
1/2 packet fresh Wonton wrappers
1/4 Chinese cabbage
4 dried shiitake mushrooms
3cm piece ginger
3 spring onions
1lt natural chicken stock
Premix sauce:
2 tablespoons soy sauce and 1/2 tablespoon sesame oil

Soak mushrooms
Fill kettle with water and boil. Soak mushrooms in 1 cup of boiled water for 10 minutes. Remove mushrooms from water and reserve water for soup.

Make wonton filling
Finely slice the spring onion. Grate the ginger. Once mushrooms have soaked, (remove stem if tough) finely dice. In a large bowl combine pork mince with ginger, mushrooms, HALF the premix sauce, HALF the spring onion and season with pepper.

Make wontons
On a dry, clean bench or chopping board, lay the wonton wrapper flat. Get a small bowl of warm water ready. Place a teaspoon of mixture in the centre of each wrapper. Wet around the edges then fold into a triangle.

Make soup
Bring the stock to boil. Once boiling, add the water from the mushrooms, remaining premix sauce and wontons. Cover and boil for 90 seconds. Remove lid and add the cabbage. Boil for another 30 seconds. Remove from heat and keep covered. Allow to rest for 1 minute.

To serve
Ladle soup with wontons and cabbage into bowl. Finish with remaining spring onions.  


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

August 01, 2017 by Timothy Ryder
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