Wonton Soup Recipe

Prepare filling

In a medium bowl combine ground pork, chopped shrimp, finely chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, cornstarch, white pepper and 1/4 tsp salt. Mix thoroughly until the mixture is smooth and slightly sticky (about 1–2 minutes of mixing).

Portion wontons

Place a wonton wrapper on a clean surface. Brush the edges lightly with cold water. Put about 1 teaspoon of filling in the center of each wrapper. Fold the wrapper over to form a triangle, pressing out air and sealing the edges firmly. Optionally bring the two opposite corners together and press to form the classic wonton shape. Repeat until all wrappers are filled. Keep filled wontons lightly covered with a damp towel to prevent drying.

Make the broth

In a large pot combine chicken broth, 1 cup water, sliced ginger and smashed garlic clove. Bring to a gentle simmer over medium heat. Simmer for 8–10 minutes to let the aromatics infuse. Remove and discard the garlic piece and ginger slices (or leave them if you prefer stronger flavor).

Season and vegetables

Add 1 tablespoon soy sauce, 1/2 tsp salt and 1/4 tsp white or black pepper to the simmering broth. Add the bok choy (or napa cabbage) and julienned carrot. Simmer for 2–3 minutes until vegetables are just tender-crisp.

Cook wontons in broth

Gently add the prepared wontons to the simmering broth in batches so they have room to move. Stir gently to prevent sticking. Wontons will float and the wrappers will look translucent when cooked—this takes about 3–5 minutes per batch depending on size. Ensure pork is fully cooked (no pink).

Finish the soup

When all wontons are cooked and vegetables are tender, turn off the heat. Stir in 1 teaspoon sesame oil for fragrance. Taste and adjust seasoning with a pinch more salt or soy sauce if needed.

Ladle wontons, broth and vegetables into bowls. Garnish each bowl with sliced green onions, cilantro if using, and a drizzle of chili oil to taste. Serve hot.