Wonton Soup Recipe

Prepare aromatics

Crush the garlic cloves with the flat of a knife and roughly slice the ginger into 1/8-inch slices. Lightly bruise the white parts of 2 green onions by smashing them with the knife to release flavor.

In a large soup pot (6–8 quart), combine 8 cups chicken broth and 2 cups water. Add the sliced ginger, crushed garlic, bruised green onion whites, 2 tablespoons soy sauce, 1 tablespoon rice wine, 1 teaspoon sesame oil, 1 teaspoon salt, and 1 teaspoon white pepper.

Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce heat to low and simmer, uncovered, for 20 minutes to allow flavors to meld. Taste and adjust seasoning with additional soy sauce or salt if needed. Keep the broth warm on very low heat while you prepare wontons.

Finely chop the raw shrimp so there are small, even pieces; this gives a good texture. Thinly slice the green onion green parts and grate 1 teaspoon fresh ginger.

In a medium bowl combine 1 cup ground pork, 1/2 cup chopped shrimp, sliced green onion greens, 1 teaspoon grated ginger, 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1 teaspoon Shaoxing wine, 1 egg white, 1 teaspoon cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon white pepper.

Mix thoroughly with a spoon or chopstick until the mixture is cohesive and slightly tacky, about 30–60 seconds. This develops a good texture and ensures the filling holds together. Refrigerate the filling while you set up wrappers.

Set out a small bowl of cold water for sealing wrappers. Lay a wonton wrapper flat on a clean work surface with a corner pointing toward you (diamond shape).

Place about 1 teaspoon (heaping) of filling in the center of each wrapper. Do not overfill to prevent bursting when cooking.

Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing the edges to seal and expel air. Optionally, bring the two opposite corners of the triangle together over the filling, moisten one corner and press to form a traditional wonton shape. Repeat until all wrappers are filled (about 36 wontons). Keep finished wontons covered with a slightly damp towel to prevent drying.

Return the broth to a simmer over medium heat. If you want a clearer broth, skim any foam from the surface before adding wontons.

Gently add the assembled wontons to the simmering broth in batches so they do not stick together. Stir gently once to separate. Wontons will float and be cooked through in 4–6 minutes (pork should reach safe temperature).

During the last 2 minutes of cooking, add the baby bok choy halves or sliced napa cabbage to the pot so they wilt and become tender-crisp.

Taste the soup and adjust seasoning with additional soy sauce, salt, or white pepper as desired.

Ladle 3–4 wontons and some broth with vegetables into each bowl. Garnish with thinly sliced green onion greens and a drizzle of sesame oil if desired. Serve extra soy sauce and chili oil at the table for individual seasoning.

Enjoy warm. Leftover wontons can be cooled and stored in an airtight container for up to 2 days; reheat gently in simmering broth.