Wonton Soup Recipe

Prepare filling

In a medium bowl combine ground beef, finely chopped green onions, grated ginger, minced garlic, soy sauce, oyster sauce, sesame oil, cornstarch, white pepper, salt, and the lightly beaten egg. Mix thoroughly with a fork or chop repeatedly with a spoon until the mixture is sticky and well combined (about 1–2 minutes). Cover and refrigerate for 15–30 minutes to let flavors meld and mixture firm slightly.

Assemble wontons

Place a wonton wrapper on a clean work surface (keep remaining wrappers covered with a damp towel). Put about 1 teaspoon of filling in the center of each wrapper (for appetizer-size 2pcs servings you will use ~2 wontons per order). Dip your finger in water and moisten the wrapper edges. For square wrappers: fold in half to form a triangle, press out air and seal edges around filling. Bring two opposite corners together and press to seal to form a traditional 'purse' shape. For round wrappers: fold in half into a semicircle, then bring corners together and seal with a little water. Repeat until all filling is used. Place assembled wontons on a tray dusted with a little cornstarch or flour to prevent sticking.

Make broth

In a large pot, combine chicken or beef stock, water, soy sauce, mirin (if using), sesame oil, ginger slices and smashed garlic. Bring to a gentle simmer over medium heat and simmer for 8–10 minutes to infuse flavors. Taste and adjust seasoning with salt and white pepper.

Cook vegetables (optional)

If using bok choy or baby spinach, add them to the simmering broth 1–2 minutes before you plan to cook wontons so they become tender but still bright. Remove and reserve in warm bowls or leave in pot to serve with each bowl.

Cook wontons

Bring the broth to a gentle simmer (not a rolling boil). Add wontons in batches so they have room to move; stir gently to prevent sticking. Fresh wontons will sink and then float when cooked, about 3–4 minutes per batch. Once floating, cook 30–60 seconds more to ensure filling is cooked through. Use a slotted spoon to transfer cooked wontons into serving bowls (or leave in pot if making many bowls). Repeat until all wontons are cooked.

Assemble and garnish

Divide cooked wontons (2 per appetizer order) and any blanched greens among serving bowls. Ladle hot broth over wontons. Garnish with sliced green onions, cilantro if using, and a drizzle of sesame oil. Serve immediately with optional dipping sauce.

In a small bowl combine soy sauce, rice vinegar, chili oil and sesame seeds. Stir and serve alongside wontons for dipping.