Abalone and Pork Wontons in Soy-Chilli Broth
Delicate wontons filled with Eyrewoolf Greenlip or Blacklip abalone and pork mince make a luxurious twist on a classic dumpling dish. Greenlip abalone brings sweetness, while Blacklip adds depth and savoury umami. Served in a light soy-chilli broth, this recipe balances richness with freshness.
Serves: 4 | Cooking time: 40 minutes
Ingredients
Wonton filling:
- 200 g Eyrewoolf Greenlip or Blacklip abalone, finely sliced
- 200 g pork mince (preferably fatty for juiciness)
- 2 spring onions, finely chopped
- 1 tbsp fresh ginger, finely grated
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- ½ tsp white pepper
- 1 egg white
Broth:
- 1.5L chicken or vegetable stock
- 3 tbsp light soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 2 tbsp sesame oil
- 1 tsp chilli oil (adjust to taste)
- 2-4 bok choy, quartered
Other:
- 30 square wonton wrappers
- Fresh coriander leaves, to garnish
- Extra sesame oil and chilli flakes, to serve
Method
- Make the filling: In a Thermomix or food processor blitz the sliced abalone, then add the pork mince, spring onion, ginger, soy sauce, sesame oil, white pepper, and egg white. Mix until sticky.
- Shape the wontons: Place 1 tsp filling in the centre of each wrapper. Moisten edges with water, fold diagonally into a triangle, and press to seal. Bring corners together and pinch.
- Prepare the broth: Bring stock, soy, Shaoxing wine, sesame oil, and chilli oil to a gentle simmer. Add bok choy and simmer 25 minutes, or until tender.
- Cooking the wontons: If you prefer a clean refined broth, bring a large pot of salted water to the boil. Drop wontons in batches, stirring gently to prevent sticking. Cook 3 – 4 minutes until they float.
- For casual/family meals: Cook the wontons directly in the broth. The abalone’s sweetness and pork’s richness will flavour the broth beautifully.
- Serve: Divide broth among bowls, add wontons, and garnish with coriander, extra sesame oil and chilli flakes.
Serving Suggestions
- Add carrot, mushroom or corn slices when cooking the broth for extra vegetables.
- Serve with black vinegar and ginger slices on the side for dipping.
