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Wonton Soup Recipe

Name: Japan Japanese & Chinese Diners Wonton Soup Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cups ground pork (or chicken or turkey); 0.5 cups shrimp, peeled, deveined and finely chopped; 3 tbsp green onions, finely chopped; 1 tsp garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp soy sauce; 1 tsp sesame oil; 0.5 tsp salt; 0.25 tsp white pepper (or black pepper); 1 tsp cornstarch; 30 to taste wonton wrappers (round or square); 6 cups low-sodium chicken broth (or stock); 1 cups water; 3 slices ginger, 2–3 thin slices; 2 cloves garlic cloves, smashed; 1 tbsp soy sauce; 1 tbsp rice wine (or dry sherry); 0.5 tsp salt; 0.25 tsp white pepper; 2 cups baby bok choy (halved) or baby spinach; 0.25 cups carrot, julienned (optional); 0.5 tsp sesame oil; 2 tbsp green onions, thinly sliced; 2 tbsp fresh cilantro leaves (optional); 1 tsp chili oil or chili crisp (optional)

Inspired by Japan Japanese & Chinese Diner

Time50m

Serves4

Tender wontons, served in a light broth.

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Ingredients

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Wontons (filling & wrappers)

1 cups ground pork (or chicken or turkey)

1/2 cups shrimp, peeled, deveined and finely chopped

3 tbsp green onions, finely chopped

1 tsp Garlic, minced

1 tsp Fresh ginger, grated

1 tbsp Aged soy sauce

1 tsp Toasted sesame oil

1/2 tsp Celtic sea salt

1/4 tsp white pepper (or black pepper)

1 tsp Cornstarch

30 to taste wonton wrappers (round or square)

Broth & soup components

6 cups low-sodium chicken broth (or stock)

1 cups water

3 slices ginger, 2–3 thin slices

2 cloves garlic cloves, smashed

1 tbsp Aged soy sauce

1 tbsp rice wine (or dry sherry)

1/2 tsp Celtic sea salt

1/4 tsp White pepper

2 cups baby bok choy (halved) or baby spinach

1/4 cups carrot, julienned (optional)

1/2 tsp Toasted sesame oil

Garnish

2 tbsp green onions, thinly sliced

2 tbsp fresh cilantro leaves (optional)

1 tsp chili oil or chili crisp (optional)

Method

Wontons (filling & wrapping)

Make the filling

In a medium bowl combine ground pork, chopped shrimp, finely chopped green onions, minced garlic, grated ginger, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp cornstarch, 1/2 tsp salt and 1/4 tsp white pepper. Mix thoroughly with a spoon or chop repeatedly with a cleaver until mixture is smooth and slightly sticky (this helps filling bind).

Portion the filling

Set a small bowl of water nearby. Place one wonton wrapper on a clean surface (work quickly to keep wrappers from drying). Put about 1 teaspoon of filling in the center of each wrapper. Do not overfill.

Fold and seal

Brush the wrapper edges with a little water. For square wrappers: fold in half to make a triangle, press out air and seal edges. Bring the two bottom corners of the triangle together, overlap slightly and press to seal (creates a traditional wonton shape). For round wrappers: fold into a half-moon and press, then bring the two ends together and press. Place finished wontons on a lightly floured plate or baking sheet. Repeat until all filling is used (about 28–30 wontons).

Optional chill

If not cooking immediately, cover wontons loosely with plastic wrap and refrigerate for up to 2 hours to help them set.

Broth & assembly

Prepare the broth

In a large pot combine 6 cups chicken broth, 1 cup water, 2–3 thin ginger slices, 2 smashed garlic cloves, 1 tbsp soy sauce and 1 tbsp rice wine. Bring to a gentle simmer over medium heat. Taste and add up to 1/2 tsp salt and 1/4 tsp white pepper as needed. Keep broth at a gentle simmer (not a rolling boil).

Cook the wontons

When broth is simmering, gently drop wontons in batches (do not crowd — cook 8–10 at a time). Stir gently to prevent sticking. Wontons are cooked when they float and the wrapper becomes translucent, about 3–4 minutes for fresh wontons (slightly longer for frozen). Remove cooked wontons with a slotted spoon into warm bowls.

Finish the soup

After removing the first batch, add the baby bok choy (or spinach) and julienned carrot to the simmering broth and cook 1–2 minutes until just tender. Return all cooked wontons to the pot to rewarm for 30 seconds. Stir in 1/2 tsp sesame oil. Adjust seasoning if needed.

Ladle and garnish

Divide wontons and broth among 4 bowls (about 7–8 wontons per serving). Spoon vegetables and broth over wontons. Garnish with sliced green onions, cilantro and a drizzle of chili oil if using. Serve hot.