Wonton Soup Recipe

Make the filling

In a medium bowl combine ground pork, grated ginger, minced garlic, sliced scallions (use mostly whites here), soy sauce, sesame oil, Shaoxing wine (if using), salt, white pepper and cornstarch. Mix thoroughly with a spoon or chopstick until the mixture becomes slightly sticky and cohesive (30–60 seconds). This helps the filling hold together when cooked.

Assemble wontons

Set a small bowl of water nearby to moisten edges. Place a wonton wrapper on a clean surface with one corner pointing toward you (diamond shape). Put about 1 teaspoon of filling in the center (adjust so the wrapper can seal). Dip your finger in water and moisten the two adjacent edges of the wrapper. Fold the wrapper in half to form a triangle, pressing out air and sealing edges tightly. Optionally, bring the two outer corners of the triangle together, overlap slightly, and press to seal to create the classic wonton shape. Repeat until all filling is used (about 24 wontons). Keep assembled wontons on a lightly floured tray, not touching each other.

Tip to prevent sticking

If not cooking immediately, cover the tray with plastic wrap or a damp towel to prevent wrappers from drying. If freezing, place wontons in a single layer on a tray until firm, then transfer to a zip-top bag.

Prepare the broth

In a large pot combine chicken broth and 1 cup water. Add the sliced ginger and halved scallions. Bring to a gentle boil over medium-high heat, then reduce to a simmer and let simmer 8–10 minutes to allow ginger and scallion to perfume the broth.

Season the broth

Remove and discard the ginger slices and the larger scallion halves if you prefer a clear broth, or leave them for extra flavor. Stir in 1 tablespoon soy sauce, 1/2 teaspoon salt (adjust to taste), and 1/4 teaspoon white pepper. Keep the broth at a gentle simmer — not a rolling boil — so the wontons remain tender.

Cook the vegetables (optional)

If using bok choy or napa cabbage, add the tougher stems first and simmer 1–2 minutes, then add leaves and simmer another 1 minute until just tender. Remove and set aside in serving bowls if you want them below the wontons.

Cook the wontons

Bring the broth back to a gentle simmer. Carefully drop wontons into the broth, stirring gently once so they don't stick to the bottom. Cook 4–6 minutes until the wrappers are translucent and the filling reaches 165°F (74°C) — larger wontons may take longer. When wontons float and appear cooked through, they are done.

Finish the soup

Stir in 1/2 teaspoon sesame oil for aroma. Taste and adjust seasoning with more soy sauce or salt if needed. If you removed scallion pieces earlier, add thinly sliced green scallion tops and chopped cilantro to the broth now.

Divide any cooked vegetables among serving bowls. Ladle hot broth and wontons into bowls (about 6 cups broth yields 4 servings with some broth left). Garnish each bowl with sliced scallion greens, a sprinkle of chopped cilantro if desired, and a few drops of chili oil or chili crisp for heat. Serve immediately.