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Level 5 Minced & Moist
Prep: 45 min Difficulty: Medium Main ingredient: wonton
#level-5#wonton#soup#cantonese#hong-kong#minced-moist#soft#adapted

Adapted Wonton Soup | IDDSI Level 5 Recipe

IDDSI Level 5 (Minced & Moist) | 45 minutes | Medium

Wonton soup is one of the defining dishes of Hong Kong’s food culture — found in noodle shops, cha chaan tengs, and hawker stalls, it carries deep personal significance for many elderly Cantonese residents. Traditional wontons, however, are unsafe for dysphagia diets: the wonton skin can be chewy and elastic, and the whole shrimp filling presents a clear choking hazard. This adapted version makes two essential changes: (1) thin wonton skins are cooked for double the standard time in abundant boiling water until they are completely soft and yielding — pressing them with a spoon leaves an immediate impression with no springback; (2) the filling uses smooth, well-seasoned minced pork only (no whole shrimp), mixed with cornflour and sesame oil until silky and cohesive. The result meets IDDSI Level 5 (Minced & Moist) throughout.

Ingredients (2–3 servings, about 12 wontons)

Wonton skins:

Adapted filling:

Broth:

Method

  1. Combine all filling ingredients in a bowl. Stir vigorously in one direction for 3 minutes until the mixture becomes sticky and cohesive (paste-like, with no visible chunks). Set aside to marinate for 10 minutes.
  2. Wrap the wontons: place approximately 1 teaspoon of filling in the centre of each wonton skin. Fold into a triangle and press the edges to seal; dab a little water on the two far corners and press together to form the classic wonton shape. Keep the wrapping simple — do not stretch or pull the skin unevenly.
  3. Bring a large pot of water to a rolling boil — use plenty of water to allow the wontons to float freely. Add the wontons and cook for 8–10 minutes after the water returns to a boil (double the standard cooking time). The skins should be completely translucent and yield immediately to gentle finger pressure.
  4. Softness test: remove one wonton from the pot and press the skin gently with a spoon. It should collapse immediately and not spring back. If any elasticity remains, return to the boiling water and continue cooking for a further 2 minutes.
  5. Simultaneously, heat the stock in a separate small pot with the ginger slices for 5 minutes; remove ginger and season with salt and sesame oil.
  6. Using a slotted spoon, transfer the cooked wontons to serving bowls and ladle over the hot broth. Confirm the wonton skin is soft and the filling is tender before serving.

Texture Test

Fork test (Level 5): Pressing a cooked wonton lightly with a fork causes the skin and filling to deform and separate easily — no significant force is required. The skin does not spring back. Filling feels soft and uniform throughout.

Solid particle check: Filling consists entirely of fine minced pork, cooked to a smooth, tender consistency; no whole shrimp, hard chunks or fibrous pieces are present. Wonton skins are fully soft with no elasticity.

Portion size check: Each wonton should be 1.5cm × 2cm or smaller. If larger, cut in half with scissors before serving; individual portions should be manageable in one or two swallows.

Safety Notes

⚠️ Cooking time must not be shortened — wonton skins must be cooked until completely soft and transparent. It is always safer to over-cook than under-cook for Level 5 users. Under-cooked skins retain elasticity that presents a swallowing risk.

⚠️ No whole shrimp — traditional wonton filling with whole shrimp is not appropriate for Level 5 users. This recipe uses minced pork only. Do not substitute back to traditional filling.

⚠️ Portion size at point of service — assess each individual resident’s swallowing capacity and cut wontons in half with scissors if needed before placing the bowl.

⚠️ Broth temperature — confirm broth does not exceed 70°C before serving, particularly for residents with reduced oral sensation.

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:

Key Cantonese pantry ingredients: East Asian grocers including Wing Yip (UK), H Mart (US/CA), T&T (CA), and Sheng Siong (Singapore) cover most items in this recipe.

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 (4 wontons + broth, about 350ml), 15g protein, 8g fat. Wonton soup provides a balanced combination of carbohydrate (wonton skin), protein (pork filling) and hydration (broth). Pork bone broth provides natural collagen, which may support gut mucosal health. A nutritionally complete light meal suitable as an alternative to congee.

Cultural Note

For many elderly Hong Kong residents, the memory of a bowl of wonton noodle soup (雲吞麵) — whether eaten at a neighbourhood noodle shop before school or shared with family at a cha chaan teng on a Sunday morning — is one of the most vivid food memories of their lives. Serving adapted wonton soup to a resident with dysphagia is more than a safe meal: it is a meaningful gesture that reconnects them to a familiar, cherished food form. The aroma of the ginger-infused broth alone can stimulate appetite and a sense of wellbeing that a plain pureed meal cannot replicate.

⚠️ This recipe is for reference only. Texture varies by technique and ingredients. A speech therapist should confirm the appropriate IDDSI level.
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