Won-ton Soup Recipe
(Unfiltered Silky Chilled)
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Ingredients
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Broth
Wontons (Filling & Wrappers)
Garnish & Finishing
Chilling / Ice Bath
Method
Broth
- 1
Combine and simmer
Pour the chicken stock and dashi into a medium saucepan and bring to a gentle simmer over medium heat.
- 2
Season
Add the light soy sauce, mirin, sugar, sea salt, and white pepper. Taste and adjust — the broth should be lightly seasoned since wontons are savory. Add the neutral oil if using to give a slight sheen.
- 3
Clarify and reduce slightly
Maintain a bare simmer for 8–10 minutes to let flavors marry. Do not boil aggressively to keep the broth clear and silky.
- 4
Cool the broth
Remove from heat and let cool to room temperature (about 20–30 minutes). Then transfer to the refrigerator until well chilled (at least 2 hours or up to overnight). For an extra-silky, chilled texture, strain the broth through a fine-mesh sieve or cheesecloth before chilling to remove any particles.
Wontons (Filling & Wrappers)
- 5
Prepare filling
In a medium bowl combine ground pork, chopped shrimp, minced green onions, grated ginger, minced garlic, sesame oil, soy sauce, Shaoxing wine, cornstarch and the egg white. Mix thoroughly until the mixture becomes slightly sticky and homogenous (about 1–2 minutes). This helps the filling bind.
- 6
Portion filling
Place a wonton wrapper on a clean surface. Put about 1 rounded teaspoon (≈8–10 g) of filling in the center of each wrapper. Avoid overfilling to prevent splitting during cooking.
- 7
Fold and seal
Wet the edges of the wonton wrapper lightly with water. Fold into a triangle, press out air, and seal. For a classic folded wonton, bring the two base corners together and press to seal, creating a small folded pouch. Repeat with remaining wrappers and filling. Place finished wontons on a lightly floured tray to prevent sticking.
- 8
Cook wontons
Bring a large pot of water to a gentle boil. Add wontons in batches (do not overcrowd) and cook for 3–4 minutes, or until they float and the filling reaches 165°F (74°C). Use a slotted spoon to remove cooked wontons and immediately transfer them to an ice bath (ice + cold water) to stop cooking and chill.
- 9
Drain
When wontons are chilled through (about 1–2 minutes in the ice bath), transfer to a plate lined with paper towels to drain excess water. Keep them chilled in the refrigerator if not serving immediately.
Garnish & Assembly
- 10
Prep optional vegetables
If using baby bok choy, blanch in boiling water for 20–30 seconds until bright green, then transfer to the ice bath to chill. Drain and set aside chilled.
- 11
- 12
Finish and serve
Drizzle a few drops (about 1/4 tsp) of toasted sesame oil and optional chili oil over each bowl. Garnish with sliced scallion greens and fresh cilantro leaves. Serve immediately while completely chilled for a silky, unfiltered wonton soup experience.
Chilling / Storage
- 13
Store
Keep leftover chilled broth in an airtight container in the refrigerator for up to 3 days. Cooked chilled wontons can be stored for 24 hours in a single layer in the fridge; avoid stacking to prevent sticking. Reheat gently in hot (not boiling) broth if you prefer warm, or serve cold as intended.