Hong Kong-style Wonton Soup Recipe
Make Hong Kong-style Wonton Soup Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wontons
Broth
Garnish & Serving
Method
Wontons
- 1
Make filling
In a medium bowl combine ground pork, chopped shrimp, finely chopped green onions, grated ginger, soy sauce, sesame oil, Shaoxing wine, white pepper, cornstarch and egg white. Mix with a fork or chopstick until mixture becomes sticky and cohesive, about 1–2 minutes. Taste a small pinch by microwaving or frying a small piece to check seasoning and adjust salt or soy if needed.
- 2
Assemble wontons
Place one wonton wrapper on a clean surface. Brush edges lightly with water. Put about 1 teaspoon of filling in the center. Fold wrapper in half diagonally to form a triangle, pressing out air. Bring the two opposite corners together, overlapping slightly, and seal with a dab of water so the wonton forms the classic folded shape. Repeat with remaining wrappers and filling. Keep assembled wontons covered with a damp towel to prevent drying.
Broth
- 3
- 4
Season broth
Remove and discard the garlic. Taste the broth and add light soy sauce, fish sauce, salt and white pepper. Keep the broth at a very gentle simmer—do not boil vigorously to maintain a clear soup.
Cook & Serve
- 5
- 6
Cook wontons
Increase broth heat until it is at a very gentle rolling simmer. Gently lower 6–8 wontons into the broth (don’t overcrowd). Stir once to prevent sticking. Cook for 3–4 minutes or until wontons float and filling is cooked through (internal temp 165°F / 74°C if measured). Remove cooked wontons with a slotted spoon and divide into serving bowls. Repeat with remaining wontons.
- 7
Assemble bowls
Divide blanched greens among bowls with wontons. Reheat broth if needed and ladle hot broth over wontons and greens. Drizzle each bowl with 1/4 tsp sesame oil, sprinkle with sliced green onions and a pinch of white pepper. Add chili oil to taste, if using.
- 8
Serve
Serve immediately while hot. Leftover uncooked wontons can be frozen on a tray then transferred to a freezer bag; cook from frozen adding an extra minute to the cooking time.