Won Ton Soup

won ton soup 1
won ton soup 2
won ton soup 3
won ton soup 4


  • 450g minced pork
  • 1 egg
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon sesame oil
  • 1 small tin (227ml) of water chestnut (chopped)
  • 6 dried black chinese mushrooms (reconstituted* and diced)
  • 2-3 packages of Wing's 400g Won Ton Paste Covers (or 1 pkg of Wing's 1kg Won Ton Paste Covers)
  • Chicken broth or other soup base


  • Place all the ingredients (except for the Won Ton covers) into the bowl of an electric mixer and mix well over medium speed.
  • Shape approximately 1 tablespoon of filling (or desired amount) into a sphere, and place it in the middle of the Won Ton cover.
  • Brush each side of the cover with water. Bring the edges together, and then press down on the cover to seal.
  • Cook in boiling water until Won Tons float to the top of the pot, and continue cooking for another minute (approximately 3 to 5 minutes in total - depending on the number of Won Tons in the pot - do not overcrowd).
  • Strain out the water. Rinse Won Tons under cold water and drain.
  • Won Tons are now ready to be added to your favourite soup base.
  • If desired, garnish with chopped green shallots and Wing's Fried Noodles.

*To reconstitute, soak in hot water until soft (approximately 30 minutes).

Once assembled, Won Tons may be frozen (either raw or cooked).