Wonton Soup Recipe

Make filling

In a mixing bowl combine ground pork, chopped shrimp, finely chopped green onions (reserve some for garnish if desired), grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine (if using), cornstarch, salt, and white pepper. Mix thoroughly until sticky and well combined, about 1–2 minutes. Cover and refrigerate for 10–15 minutes to let flavors meld.

Assemble wontons

Place a wonton wrapper on a clean work surface. Keep wrappers covered with a damp towel to prevent drying. Put about 1 teaspoon to 1 tablespoon (roughly 10–12 g) of filling in the center of each wrapper. Lightly moisten the edges of the wrapper with water using your finger. Fold the wrapper in half to form a triangle, press out any air, and seal edges firmly. Optionally bring the two triangle points together and press to form a classic wonton shape. Place formed wontons on a lightly floured tray; repeat until filling is used (about 24 wontons).

Store if needed

If not cooking immediately, place wontons on a tray lined with parchment and freeze for 30 minutes; then transfer to a sealed bag for longer storage. Fresh wontons can be covered and refrigerated for up to 2 hours before cooking.

Prepare broth

In a medium-large pot, combine chicken stock and water. Add the sliced ginger, smashed garlic clove, and dried shiitake mushrooms if using. Bring to a gentle simmer over medium heat.

Season broth

Once simmering, lower heat to maintain a gentle simmer and add soy sauce, rice vinegar, salt, and white pepper. Taste and adjust seasoning — add up to 0.5 tsp more salt or 1 tsp more soy sauce if desired. Simmer uncovered for 8–10 minutes to allow aromatics to infuse. Remove and discard ginger slices, garlic clove, and mushrooms (or finely slice mushrooms to leave in soup if preferred).

Cook wontons in broth

With the broth at a gentle simmer (not a rolling boil), carefully drop wontons in batches into the simmering broth. Stir gently to prevent sticking. Fresh wontons will float and become slightly translucent when cooked, about 3–4 minutes. Frozen wontons may take 5–7 minutes — simmer until heated through and filling registers 165°F (74°C) if checked with a thermometer. Remove cooked wontons with a slotted spoon and transfer to serving bowls.

Add greens and finish

After removing a batch of cooked wontons to bowls, add a handful (about 1/2 cup) of baby spinach or thinly sliced napa cabbage to the simmering broth and cook until just wilted, about 30–60 seconds. Ladle hot broth and wilted greens over the wontons in each bowl.

Garnish and serve

Top each bowl with sliced green onions, chopped cilantro if using, and a light drizzle (about 1/8–1/4 tsp) of sesame oil. Season with additional white pepper to taste. Serve immediately while hot. Optional condiments: chili oil, soy sauce, or black vinegar at the table.