Wor Wonton Soup Recipe

Prepare filling

In a large bowl combine ground pork and chopped shrimp. Add finely chopped green onions, grated ginger, soy sauce, sesame oil, Shaoxing wine, cornstarch, white pepper and salt. Mix thoroughly with a spoon or chopstick until mixture is sticky and well combined (about 1–2 minutes). Cover and refrigerate while you prepare wrappers and stock so the flavors meld.

Shape wontons

Place a wonton wrapper on a clean surface. Put about 1 teaspoon (roughly 6–8 g) of filling in the center. Dip your finger in the cold water and moisten the wrapper edges. Fold wrapper in half to make a triangle (if square) or bring edges together (if round), press out air. For classic 'wok' or 'wor' style pockets, bring the two opposite corners together and press or twist slightly to form a small purse/pouch. Repeat until all filling is used. Keep formed wontons covered with a damp towel to prevent drying.

Soak mushrooms

Place dried shiitake mushrooms in 1 cup (240 ml) of warm water for 20–30 minutes until softened. Reserve soaking liquid, strain to remove grit, and add a few tablespoons to the stock later for extra flavor.

Build the broth

In a medium pot bring chicken stock to a gentle simmer over medium heat. Add soaked shiitake (sliced), fresh ginger slices and smashed garlic. Stir in soy sauce, oyster sauce, fish sauce and white pepper. Simmer lightly for 8–10 minutes to infuse flavors. Taste and adjust seasoning — add more soy or a pinch of salt if necessary. Add 1 tsp sesame oil near the end of simmering.

Cook wontons

Once broth is simmering, carefully add wontons in a single layer (do not overcrowd; cook in batches if needed). Stir gently so wontons don't stick to the bottom. When wontons float and center filling is cooked through (about 3–5 minutes for fresh wontons; 5–7 minutes if chilled), test one by cutting open to ensure pork is opaque and shrimp is cooked. Use a slotted spoon to transfer cooked wontons to serving bowls or keep them in broth.

Add vegetables

During the last 1–2 minutes of cooking, add bok choy (or choy sum) and carrots to the simmering broth so they blanch but remain bright and crisp-tender. If you prefer softer vegetables, add earlier.

Optional silky finish

If you prefer a slightly thicker, glossy soup (common in Wor dishes), stir the cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) to recombine, then slowly drizzle into simmering broth while stirring gently. Cook 1 minute until soup is slightly thickened. Do not over-boil or it may thin again.

Adjust final seasoning: taste and add a splash more soy sauce, fish sauce or white pepper as desired.

Divide cooked wontons and vegetables among warm bowls. Ladle hot broth over them. Garnish with sliced green onions, cilantro and fried shallots or garlic if using. Serve immediately with chili oil or black vinegar on the side.