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Restaurants›Fun DipPot - Instant Hot Pot/Szechuan Flavor/Dim Sum 麻辣烫/川菜/点心›Wonton Soup Recipe

Wonton Soup Recipe

Name: Fun DipPot - Instant Hot Pot/Szechuan Flavor/Dim Sum 麻辣烫/川菜/点心s Wonton Soup Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 8 cups chicken stock (low-sodium); 2 cups water; 2 tbs fresh ginger; 3 each garlic cloves, smashed; 3 each scallions (green parts only), roughly chopped; 2 tbs light soy sauce; 1 tsp sesame oil; 1 tsp salt; 1 tsp white pepper; 1 cup ground pork (or ground chicken/shrimp blend); 0.5 cup shrimp, peeled, deveined and finely chopped (optional); 0.5 cup bok choy, finely chopped (stems only) or napa cabbage; 2 each scallions, finely chopped; 1 tsp fresh ginger, grated; 1 tsp garlic, minced; 1 tbs soy sauce; 1 tsp Shaoxing wine (or dry sherry); 1 tsp sesame oil; 1 tsp cornstarch; 0.5 tsp salt; 0.25 tsp white pepper; 30 each wonton wrappers (round or square); 2 cups baby bok choy or spinach (trimmed); 2 each scallions, thinly sliced; 0.25 cup fresh cilantro (optional); 2 tbs soy sauce or chili oil (for serving)

Inspired by Fun DipPot - Instant Hot Pot/Szechuan Flavor/Dim Sum 麻辣烫/川菜/点心

Time1h

Serves4

Make Wonton Soup Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth

8 cups chicken stock (low-sodium)

2 cups water

2 tbs fresh ginger

3 each garlic cloves, smashed

3 each scallions (green parts only), roughly chopped

2 tbs light soy sauce

1 tsp Toasted sesame oil

1 tsp Celtic sea salt

1 tsp White pepper

Wonton Filling

1 cup ground pork (or ground chicken/shrimp blend)

1/2 cup shrimp, peeled, deveined and finely chopped (optional)

1/2 cup bok choy, finely chopped (stems only) or napa cabbage

2 each scallions, finely chopped

1 tsp Fresh ginger, grated

1 tsp Garlic, minced

1 tbs Aged soy sauce

1 tsp Shaoxing wine (or dry sherry)

1 tsp Toasted sesame oil

1 tsp Cornstarch

1/2 tsp Celtic sea salt

1/4 tsp White pepper

30 each wonton wrappers (round or square)

To Serve / Garnish

2 cups baby bok choy or spinach (trimmed)

2 each scallions, thinly sliced

1/4 cup Fresh cilantro (optional)

2 tbs soy sauce or chili oil (for serving)

Method

Broth

Prepare and Simmer

In a large stockpot, combine the chicken stock and water. Add smashed garlic, sliced ginger (use the 2 tbs fresh ginger from ingredients), and chopped scallion greens. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low and simmer, uncovered, for 15 minutes to infuse flavors. Skim any foam or impurities from the surface with a spoon.

Stir in the light soy sauce, sesame oil, salt, and white pepper. Taste and adjust seasoning as needed. Keep the broth at a low simmer while you prepare the wontons.

Wonton Filling & Wrapping

Prepare Filling

In a medium bowl, combine ground pork (or chosen protein), finely chopped shrimp (if using), chopped bok choy or napa cabbage, chopped scallions, grated ginger, minced garlic, soy sauce, Shaoxing wine, sesame oil, cornstarch, salt and white pepper. Mix thoroughly with a spoon or your hands until the mixture becomes slightly sticky and well combined (about 1–2 minutes).

Portion Filling

Prepare a small bowl of water for sealing wrappers. Place one wonton wrapper on a clean, dry surface. Spoon about 1 teaspoon of filling into the center of the wrapper — do not overfill. Lightly brush the wrapper edges with water.

Fold and seal: For square wrappers - fold in half to make a rectangle, press out air, wet one corner and bring the two opposite corners together to form a classic wonton shape, pressing to seal. For round wrappers - fold in half into a semicircle, press, then bring the two ends together and seal to create a little pouch. Repeat until all filling is used (should make about 24–30 wontons). Keep finished wontons covered with a damp towel to prevent drying.

Poaching Wontons & Vegetables

Bring the simmering broth back to a gentle boil. If using baby bok choy or spinach, add the greens directly to the pot and cook for 30–60 seconds until bright green and just tender. Use a slotted spoon to divide greens among serving bowls or leave in pot if serving family-style.

Carefully drop 6–8 wontons into the simmering broth (do not overcrowd). Stir gently to prevent sticking. Cook wontons for 3–4 minutes, or until they float and the filling reaches 165°F (74°C). Remove with a slotted spoon and distribute into serving bowls with greens. Repeat with remaining wontons.

If you prefer, you can briefly strain the broth to remove the large ginger pieces and scallion before serving for a clearer soup. Return broth to gentle heat.

Finish & Serve

Ladle hot broth over the wontons and greens in each bowl. Garnish with thinly sliced scallions and cilantro if using. Serve immediately with soy sauce, chili oil or additional condiments on the side.

Leftovers: Store broth and wontons separately in airtight containers in the refrigerator for up to 2 days. Reheat broth and briefly poach leftover wontons until heated through.