Wonton soup is a warm hug in a bowl — delicate pork and prawn parcels floating in a clean, gingery broth. It's the dish you crave when you're under the weather, and the one you order first at any Chinese restaurant worth its salt.
Making wontons at home is easier than it looks. The filling is one bowl, the folding is forgiving (rustic wontons taste just as good), and square wonton wrappers are stocked in the fridge section of most supermarkets.
Make a double batch and freeze half. Frozen wontons drop straight into simmering broth, giving you a restaurant-quality dinner in under ten minutes on your laziest nights.
