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Wonton Soup Recipe

Name: Blue Gibbon Chinese Restaurants Wonton Soup Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cups ground pork; 0.5 cups shrimp, peeled, deveined, finely chopped; 0.25 cups green onions, thinly sliced (white and green parts separated); 1 tsp garlic, minced; 1 tsp fresh ginger, grated; 1 tbs soy sauce; 1 tsp sesame oil; 1 tsp Shaoxing wine or dry sherry (optional); 0.5 tsp salt; 0.25 tsp white pepper or ground black pepper; 1 tsp cornstarch; 1 unit egg, lightly beaten (for sealing); 24 unit wonton wrappers; 6 cups chicken broth (low sodium recommended); 1 cups chicken stock or additional broth (optional); 2 unit ginger, 2 thin slices; 1 unit garlic clove, smashed; 1 tbs soy sauce (for broth); 0 to taste salt, to taste; 0 to taste white pepper, to taste; 2 cups baby bok choy or baby spinach; 0.5 cups carrot, julienned (optional); 0.25 cups green onions, thinly sliced (green parts); 2 tbs fresh cilantro leaves (optional); 0.5 tsp sesame oil (for drizzling); 0 to taste white pepper or black pepper (for finishing)

Inspired by Blue Gibbon Chinese Restaurant

Time50m

Serves4

Make Wonton Soup Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Wontons (filling + wrappers)

1 cups ground pork

1/2 cups shrimp, peeled, deveined, finely chopped

1/4 cups green onions, thinly sliced (white and green parts separated)

1 tsp Garlic, minced

1 tsp Fresh ginger, grated

1 tbs Aged soy sauce

1 tsp Toasted sesame oil

1 tsp Shaoxing wine or dry sherry (optional)

1/2 tsp Celtic sea salt

1/4 tsp white pepper or ground black pepper

1 tsp Cornstarch

1 unit egg, lightly beaten (for sealing)

24 unit Wonton wrappers

Broth and soup components

6 cups chicken broth (low sodium recommended)

1 cups chicken stock or additional broth (optional)

2 unit ginger, 2 thin slices

1 unit garlic clove, smashed

1 tbs soy sauce (for broth)

0 to taste salt, to taste

0 to taste white pepper, to taste

Vegetables & garnishes

2 cups baby bok choy or baby spinach

1/2 cups carrot, julienned (optional)

1/4 cups green onions, thinly sliced (green parts)

2 tbs fresh cilantro leaves (optional)

1/2 tsp sesame oil (for drizzling)

0 to taste white pepper or black pepper (for finishing)

Method

Wontons (filling + wrapping)

Prepare filling

In a medium bowl combine 1 cup ground pork, 1/2 cup finely chopped shrimp, 1/4 cup thinly sliced green onion (use mostly whites here), 1 tsp minced garlic, 1 tsp grated ginger, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp Shaoxing wine (optional), 1/2 tsp salt, 1/4 tsp white pepper and 1 tsp cornstarch. Mix thoroughly until mixture becomes slightly sticky (use a spatula or chopsticks). Cover and refrigerate for 10–15 minutes to let flavors meld.

Assemble wontons

Place a wonton wrapper on a clean work surface with one corner pointing toward you (diamond shape). Brush the wrapper edges lightly with lightly beaten egg. Put about 1 teaspoon to 1 tablespoon (depending on wrapper size) of filling in the center — enough to mound but not overflow. Fold the wrapper in half to form a triangle, press out air and seal edges firmly. Bring the two opposite corners of the triangle together, brush one corner with egg and press to seal, forming a traditional wonton shape. Repeat until all filling and wrappers are used. Keep finished wontons on a lightly floured tray, covered with a damp towel to prevent drying.

Broth and assembly

Prepare broth

In a large pot bring 6 cups chicken broth plus 1 cup optional stock to a simmer over medium heat. Add 2 thin slices of ginger and 1 smashed garlic clove. Stir in 1 tablespoon soy sauce. Taste and adjust seasoning with salt and white pepper. Keep broth at a gentle simmer (not a rolling boil) while you cook wontons.

Cook wontons

Carefully drop wontons (6–8 at a time, depending on pot size) into the simmering broth. Stir gently so they don't stick to the bottom. Wontons will float and the wrappers will become slightly translucent when done — about 4–5 minutes for raw-wrapped pork/shrimp filling. Remove with a slotted spoon and transfer to serving bowls or leave them in the pot for the final assembly if the broth has space.

Add vegetables

Add baby bok choy or spinach and julienned carrots to the simmering broth during the last 1–2 minutes of cooking so greens wilt but remain bright. If you cooked wontons separately, return them to the broth now.

Finish and serve

Ladle broth, wontons and vegetables into warmed bowls. Garnish with the reserved thinly sliced green parts of green onions, cilantro leaves if using, a small drizzle (about 1/2 tsp) of sesame oil per bowl and a pinch of white pepper. Serve hot with soy sauce, chili oil or black vinegar at the table for individual adjustment.