Classic Pork and Prawn Wontons in Clear Bone Broth

This is the recipe that started it all. The foundational wonton that every other wonton variation is measured against. Silky, delicate parcels of seasoned pork and fresh prawn, folded into that classic nurse's cap shape and dropped into a clear, deeply comforting bone broth that has been coaxed into something extraordinary over several hours of gentle simmering. There is nothing complicated about this dish and that is precisely the point. Every element exists for a reason, every flavour earns its place, and the result is a bowl of such clean, pure comfort that it feels like the culinary equivalent of a deep breath. Here at Yunion, our standard wonton skins are the perfect weight for this recipe — substantial enough to hold the filling securely, thin enough to turn silky and almost translucent in the hot broth.

Serves: 4 Prep time: 30 minutes Cook time: 2 hours (largely unattended)

Ingredients

For the broth:

• 1kg pork bones or chicken carcass

• 2 litres cold water

• 3 slices fresh ginger

• 2 spring onions, tied in a knot

• 1 tbsp light soy sauce

• 1 tsp sesame oil

• Salt and white pepper to taste

  
  

For the wonton filling:

• 250g ground pork

• 150g raw prawns, peeled, deveined, and coarsely chopped

• 2 tsp fresh ginger, finely grated

• 2 spring onions, finely chopped

• 1 tbsp light soy sauce

• 1 tsp Shaoxing wine

• 1 tsp sesame oil

• 1 tsp sugar

• Pinch of white pepper

  
  

For wrapping:

• 1 packet Yunion Standard Wonton Skins

• Small bowl of water for sealing

  
  

To serve:

• Fresh choi sum or bok choy, blanched

• Spring onions, finely sliced

• White pepper to taste

• Chilli oil, optional

  
  

Method

• Make the broth first. Place pork bones or chicken carcass in a large pot, cover with cold water, and bring to a boil. Blanch for 5 minutes, then drain and rinse thoroughly. This removes impurities and keeps the broth crystal clear.

• Return bones to the pot with 2 litres of fresh cold water. Add ginger slices and knotted spring onions. Bring to a gentle boil, then reduce heat to the lowest possible simmer. Cook uncovered for at least 1.5 hours, skimming the surface regularly. Strain through a fine mesh sieve, season with light soy sauce, sesame oil, salt, and white pepper. Keep hot over low heat.

• Make the wonton filling. Combine ground pork, chopped prawns, ginger, spring onions, soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper in a bowl. Mix vigorously in one direction for 3 to 4 minutes until the filling becomes sticky and well combined.

• Place a Yunion standard wonton skin flat on a clean surface in a diamond orientation. Add a heaped teaspoon of filling just below the centre. Moisten all edges with water. Fold the bottom corner up to just past the halfway point of the skin, creating a rectangle with a flap at the top. Moisten the two side corners with water, bring them together, overlapping slightly, and press firmly to seal into the classic nurse's cap shape.

• Repeat until all filling is used. Place finished wontons on a lightly floured tray.

• Bring a separate pot of water to a gentle boil. Cook wontons in batches for 4 to 5 minutes until cooked through and the wrappers turn silky and slightly translucent. Remove with a slotted spoon.

• Divide wontons between serving bowls, ladle the hot broth generously over the top, and add blanched choi sum and spring onions.

• Finish with white pepper and a drizzle of chilli oil if using. Serve immediately.

  
  

Tips

• Always cook wontons in a separate pot of water rather than directly in the broth. Cooking them in the broth makes it cloudy and starchy, and the wontons absorb too much liquid, causing them to become bloated and heavy. A clear, clean broth ladled over separately cooked wontons is always the superior result.

• Chopping the prawns coarsely rather than mincing them gives the filling a wonderful textural contrast. You want distinct pieces of prawn that snap against the softer pork paste with every bite.

• The nurse's cap fold is the traditional shape for this style of wonton and for good reason. The overlapping layers of wrapper at the base create a thicker, chewier bite at the bottom of the wonton that contrasts beautifully with the silky, flowing edges that soften in the hot broth.

  
  

Find Yunion Near You

Our full range of fresh noodles is available at select supermarkets and Asian grocery stores across Perth. Find your nearest stockist and make your next family gathering one to remember.