Wonton Soup Recipe
Tender wontons, served in a light broth.
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Ingredients
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Wonton Filling
Broth & Soup
Dipping / Optional Garnish
Method
Wonton Filling
Mix filling
In a medium bowl combine ground pork, finely chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, shaoxing wine, salt, white pepper and cornstarch. Mix thoroughly with a fork or chop with a spatula until the mixture is cohesive and slightly tacky, about 1–2 minutes.
Portion filling
Cover the bowl and refrigerate for 10 minutes to let flavors meld. Prepare a small bowl of water for sealing wrappers. Lay out wonton wrappers on a lightly floured surface or clean counter.
Assemble wontons
Place about 1 teaspoon (a heaping 1/2 tsp to 1 tsp depending on wrapper size) of filling in the center of a wonton wrapper. Moisten all four edges with water using your fingertip. Fold wrapper in half diagonally to form a triangle, press gently to remove air and seal edges. Optionally bring the two corner points of the base of the triangle together, overlapping slightly, and press to seal to form a traditional wonton shape. Place finished wontons on a tray dusted with cornstarch or flour; cover with a damp towel to prevent drying. Repeat with remaining wrappers and filling (should yield ~30 wontons).
Broth & Soup
Prepare broth
In a large pot combine chicken broth, water, sliced ginger and smashed garlic clove. Bring to a gentle simmer over medium heat and let simmer for 8–10 minutes to infuse the broth.
Season broth
Remove and discard the ginger slices and garlic (or leave in for stronger flavor). Stir in light soy sauce, rice vinegar, salt and white pepper. Taste and adjust seasoning as needed.
Cook wontons
Increase heat so broth is at a gentle boil. Carefully drop wontons into the simmering broth in batches (do not overcrowd; about 10–12 at a time). Stir gently to prevent sticking. Wontons will float and become translucent when cooked—about 4–6 minutes per batch for fresh filling (slightly longer if frozen). Use a slotted spoon to transfer cooked wontons to serving bowls if you prefer separate, or keep them in the pot if serving all at once.
Finish and serve
Ladle wontons, greens and broth into serving bowls. Garnish with sliced scallions, cilantro leaves and drizzle a tiny amount (1/8–1/2 tsp) of toasted sesame oil per bowl. Provide chili oil or chili crisp at the table for those who want heat.