Wonton Soup Recipe

Prepare filling

Finely chop the optional shrimp if using. Mince 3 green onions (white and green parts). In a mixing bowl combine ground pork, chopped shrimp, grated ginger, minced garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon cornstarch, 1/2 teaspoon salt, 1/4 teaspoon white pepper and the chopped green onions. Mix with a fork or chop repeatedly with a cleaver until mixture is cohesive and slightly sticky (about 1–2 minutes). Cover and refrigerate for 10–15 minutes to firm up.

Assemble wontons

Place a wonton wrapper on a clean work surface. Keep remaining wrappers covered with a damp towel. Put about 1 rounded teaspoon (approx. 10–12 grams) of filling in the center of the wrapper. Lightly moisten the edges of the wrapper with water. Fold into a triangle, pressing edges to seal and remove air. Optionally bring the two corner points of the triangle together and press to form a traditional wonton shape. Repeat until all filling or wrappers are used (about 30 wontons). Place finished wontons on a tray lined with parchment, sprinkle a little cornstarch to prevent sticking, and keep covered with a damp towel.

Make the broth

Peel a 1-inch piece of ginger and smash lightly with the flat of a knife; bruise the garlic cloves. In a large pot combine 8 cups low-sodium chicken broth and 2 cups water. Add the bruised garlic, smashed ginger, 2 tablespoons soy sauce, 1 tablespoon rice wine (or dry sherry), 1 teaspoon sesame oil, 1 teaspoon salt, 1 teaspoon white pepper and 1 teaspoon sugar. Bring to a gentle simmer over medium-high heat. Taste and adjust seasoning; lower heat to maintain a very gentle simmer so the broth remains clear.

Prepare vegetables

Trim bok choy and separate leaves; rinse thoroughly. If using napa cabbage, slice into 1-inch strips. When the broth is simmering and about 2–3 minutes from serving, add the bok choy or cabbage and simmer for 1–2 minutes until just tender and bright green. Remove and set aside in a bowl; they will be ladled into bowls before the wontons.

Cook wontons

Bring the broth to a gentle rolling simmer. Working in batches (6–8 at a time), drop wontons into the simmering broth. Stir gently once to prevent sticking. Cook wontons for 3–4 minutes, or until they float and the filling is cooked through (internal temperature for pork should be 160°F / 71°C). If frozen wontons are used, add 1 additional minute to cook time.

Assemble bowls and serve

Place a portion of cooked bok choy or cabbage into each serving bowl. Using a slotted spoon, lift wontons from the broth and divide among bowls (6–8 wontons per serving). Ladle hot broth over the wontons and vegetables. Garnish with thinly sliced green onions, chopped cilantro if using, and a light sprinkle of white pepper. Serve immediately with extra soy sauce or chili oil at the table.