Now don’t get us wrong – we *love* us some deep fried wontons. Brittle golden pastry, juicy pork filling, and a drizzle of sweet ‘n’ sour to get the tastebud party going… oh my dayum!

But like all fried foods, crispy wontons are really best left for treat time.

But fear not! You can still have your delicious wontons and eat them too!

Soup wontons are delightful little dumplings that won’t leave you feeling guilty. In fact, wonton soup is one of our favourite ‘healthy’ options because it has the quality of being qīng (pronounced ‘ching’ in Cantonese). Although there is no direct translation, qīng would describe a dish that is fresh, light, usually healthy, and doesn’t leave you feeling bogged down. So… basically the opposite of how you’d feel after a bit of KFC.*

The best part of  wonton soup is that it is ridiculously simple to rustle up. Just like tradition dictates, we wrap a delicate pastry around a meaty filling, but we like to add some veg like tender bok choy too. Then we cook ’em up in boiling water before serving with a simple chicken broth. The result is silky wontons with a lush filling and a really qīng soup to wash it all down. Eaten like this, wontons are true to their name, where wonton literally means ‘to swallow a cloud’ (lovely visual, eh?).

We get our wonton wrappers from the Chinese supermarket – you might want to ask for ‘soup wonton’ wrappers, as some manufacturers like to change the recipe slightly depending on method of cooking (frying vs. boiling).

* No disrespect towards K-Fry here… we’ve definitely had our fair share of… err.. ‘moments’ with the 11 herbs and spices.