Wonton Soup (Minced) | IDDSI Level 5 Minced & Moist Recipe

IDDSI Level 5 (Minced & Moist) | 35 minutes | Medium

Wonton soup is the soul of Hong Kong noodle shops — gossamer-thin wonton wrappers enveloping a delicate pork and shrimp filling, floating in a clear, deeply savoury broth. By selecting the thinnest available wonton wrappers, mincing the filling to a near-paste consistency, cutting each cooked wonton into small pieces, and ensuring complete immersion in warm broth, this dish achieves IDDSI Level 5 Minced & Moist compliance. For many elderly residents, the smell of wonton soup alone is a powerful, comforting food memory.

Wonton soup (云吞湯, wan tan tong in Cantonese) is the quintessential Hong Kong street food — a rich pork-and-shrimp dumpling in clear broth. This texture-modified version replaces whole shrimp with fine minced pork to achieve a safe IDDSI Level 5 consistency while preserving the familiar broth flavour. For international kitchens, wonton wrappers are available fresh or frozen at East Asian grocers; use Cantonese-style thin wrappers (not Shanghai-style thick), as the thinner skin reliably achieves Level 5 softness after steaming without requiring additional tenderising.

Ingredients (2 servings, approximately 10 wontons)

Filling:

• 100g minced pork (half-lean, half-fat; mince until nearly paste-like)
• 60g fresh shrimp (peeled and deveined; finely minced)
• 1/2 teaspoon grated fresh ginger
• 1 teaspoon light soy sauce
• 1/4 teaspoon sugar
• A few drops of sesame oil
• 1/2 teaspoon cornstarch
• A pinch of white pepper

Wonton wrappers:

• 10 sheets thin-style Hong Kong wonton wrappers (choose the thinnest available)

Broth:

• 500ml clear chicken stock or superior broth (low-sodium)
• 2 slices fresh ginger
• Fine salt to taste

Method

1. Mince pork and shrimp separately until nearly paste-like; combine with all seasoning; stir in one direction until the mixture becomes sticky and cohesive
2. Place 1 teaspoon of filling in the centre of each wonton wrapper; moisten the edges with a little water
3. Fold or wrap into the traditional Hong Kong wonton shape; press edges firmly to seal completely
4. Bring a large pot of water to the boil; add wontons and cook over medium heat for 4–5 minutes until wrappers are translucent and floating
5. Meanwhile, heat chicken stock with ginger slices until simmering; remove and discard ginger
6. Remove cooked wontons with a slotted spoon; transfer to serving bowls; pour hot broth over wontons
7. Using scissors or a knife, cut each wonton into 2–3 pieces (each piece must not exceed 1.5cm in any dimension)
8. Ensure all wonton pieces are fully submerged in broth — no dry surfaces; serve immediately

Texture Test

Fork pressure test: Passes Level 5 — the thin, cooked wonton wrapper yields easily under the side of a fork without cutting; filling is fine-textured and soft, easily compressed by tongue pressure against the palate.

Moisture check: All wonton pieces must be fully immersed in warm broth with no exposed dry surfaces — a defining requirement of Level 5 Minced & Moist. Top up with additional hot broth if any pieces surface above the liquid.

Safety Notes

⚠️ Whole wontons do not meet Level 5 standards — a whole wonton is too large and potentially too elastic to be safe for individuals with dysphagia. Every wonton must be cut into segments of 1.5cm or less before serving.

⚠️ Wrapper thickness is critical — thick-style or Shanghai-style wonton wrappers remain too firm and chewy after cooking. Only the thinnest Hong Kong-style wrappers will achieve Level 5 compliance after steaming.

⚠️ Shrimp particle size — shrimp has a naturally firm, springy texture; it must be minced to extremely fine particles (under 0.4cm) before inclusion in the filling. Any larger pieces must be re-minced.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Pork (fresh or minced): widely available at Asian butcher counters in Wing Yip (UK), 99 Ranch Market (US/CA), and T&T Supermarket (Canada).

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition

Approximately 210 kcal per serving (5 cut pieces), 18g protein, 18g carbohydrate. Pork provides iron and B vitamins; shrimp contributes additional protein and calcium. Clear chicken broth is gentle on the digestive system and rich in gelatin, which may assist in maintaining mucosal integrity. The warmth, aroma and familiar appearance of wonton soup create a calming mealtime experience that can meaningfully improve food intake and emotional wellbeing in elderly residents.