Wonton Soup Recipe
Make Wonton Soup Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wonton wrappers & filling
Soup broth & finishing
Method
Wonton wrappers & filling
- 1
Make the filling
In a medium bowl, combine the ground pork, chopped shrimp, finely chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, white pepper and cornstarch. Mix until evenly blended and slightly tacky (use a fork or chop with a spoon). Taste a small pinch by pan-frying a tiny patty to adjust seasoning if desired.
- 2
Prepare wrappers
Place wonton wrappers on a clean, dry surface. Keep covered with a lightly damp towel to prevent drying while you work. Lightly beat the egg in a small bowl to use as glue for sealing.
- 3
Fill and fold wontons
Working with one wrapper at a time, place about 1 teaspoon (approximately 6–8 g) of filling in the center of each wonton wrapper. Brush the wrapper edges with a little beaten egg. Fold the wrapper in half diagonally to form a triangle, press out any air and seal edges firmly. Optionally, bring the two opposite corners of the triangle together, overlapping and sealing with egg to create a classic wonton shape. Place finished wontons on a tray lightly dusted with cornstarch or lined with parchment, leaving space between each to avoid sticking.
Soup broth & finishing
- 4
Make the broth
In a large pot, heat 1 teaspoon neutral cooking oil over medium heat. Add the bruised ginger slice and lightly crushed garlic clove; stir for 30 seconds until fragrant but not browned. Pour in the chicken stock and 1 cup water. Add 1 tablespoon soy sauce and 1 teaspoon rice vinegar (if using). Bring broth to a gentle simmer, then reduce heat to maintain a low simmer for 8–10 minutes to let aromatics infuse.
- 5
- 6
Cook wontons
Bring the broth to a gentle rolling simmer. Carefully add the wontons in batches (do not overcrowd — about 10–12 per batch depending on pot size). Stir gently to prevent sticking. Fresh wontons will sink then float as they cook; simmer 3–4 minutes after they float, or until filling is cooked through (internal temperature 165°F / 74°C if using a thermometer).
- 7
Finish soup
When the final batch of wontons is cooked, taste the broth and season with additional salt and white pepper as needed. Stir in 1/2 teaspoon sesame oil for aroma. Remove and discard the ginger slice and garlic clove. Ladle 4–6 wontons per bowl with broth and vegetables. Garnish with thinly sliced green onions, cilantro leaves and a drizzle of chili oil or sprinkle of chili flakes if desired.
- 8
Serve
Serve the wonton soup immediately while hot. Provide extra soy sauce, chili oil, or vinegar at the table for guests to adjust seasoning.