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Wonton Soup Recipe

Name: LA Hot Pot & BBQs Wonton Soup Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 6 cups low-sodium chicken stock; 2 cups water; 1 inch fresh ginger; 2 cloves garlic cloves; 2 stalks scallions (white parts); 2 tbs low-sodium soy sauce; 1 tsp sesame oil; 1 tsp salt; 1 tsp white pepper; 1 cups ground pork (or ground chicken); 0.5 cups shrimp, peeled, deveined, finely chopped (optional); 3 tbsp scallions (green parts), finely minced; 1 tsp fresh ginger, grated; 1 clove garlic, minced; 1 tsp soy sauce; 1 tsp oyster sauce; 0.5 tsp sesame oil; 1 tsp cornstarch; 0.25 tsp salt; 0.25 tsp white pepper; 24 pieces wonton wrappers (round or square); 2 tsp cornstarch or water for sealing wrappers; 2 cups baby bok choy or napa cabbage, halved or thinly sliced; 2 tbsp scallions, thinly sliced (for garnish); 0 to taste white pepper (to taste); 0.5 tsp sesame oil (optional drizzle)

Inspired by LA Hot Pot & BBQ

Time50m

Serves4

Make 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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Broth

6 cups low-sodium chicken stock

2 cups water

1 inch fresh ginger

2 cloves Garlic cloves

2 stalks scallions (white parts)

2 tbs low-sodium soy sauce

1 tsp Toasted sesame oil

1 tsp Celtic sea salt

1 tsp White pepper

Wonton filling

1 cups ground pork (or ground chicken)

1/2 cups shrimp, peeled, deveined, finely chopped (optional)

3 tbsp scallions (green parts), finely minced

1 tsp Fresh ginger, grated

1 clove Garlic, minced

1 tsp Aged soy sauce

1 tsp oyster sauce

1/2 tsp Toasted sesame oil

1 tsp Cornstarch

1/4 tsp Celtic sea salt

1/4 tsp White pepper

Wontons & Garnish

24 pieces wonton wrappers (round or square)

2 tsp cornstarch or water for sealing wrappers

2 cups baby bok choy or napa cabbage, halved or thinly sliced

2 tbsp scallions, thinly sliced (for garnish)

0 to taste white pepper (to taste)

1/2 tsp sesame oil (optional drizzle)

Method

Wonton filling

Prepare filling

In a medium bowl combine ground pork (and chopped shrimp if using) with minced garlic, grated ginger, finely minced scallion greens, soy sauce, oyster sauce, sesame oil, cornstarch, salt, and white pepper. Mix with a fork or chop with a wooden spoon until the mixture becomes slightly sticky and well combined (about 1–2 minutes). Cover and refrigerate for 15–20 minutes to allow flavors to meld while you prepare the broth.

Wontons & Garnish

Assemble wontons

Place a wonton wrapper on a clean dry surface. Lightly moisten the edges with a dab of water or cornstarch slurry. Put about 1 teaspoon (heaping) of the filling in the center of each wrapper. For square wrappers: fold in half diagonally to make a triangle, press out excess air, then bring the two opposite corners together and press to seal, creating a small pleated pouch. For round wrappers: fold into a half-moon, then bring ends together and overlap slightly, sealing with water. Repeat until all wrappers are filled. Place finished wontons on a lightly floured tray and keep covered with a damp towel so they don't dry out.

Prepare vegetables and garnish: wash and trim baby bok choy or thinly slice napa cabbage. Thinly slice scallions for garnish and set aside.

Broth

Infuse broth

In a large pot, add chicken stock and water. Smash the garlic cloves lightly and slice the 1-inch ginger into 3–4 slices. Add the ginger slices, smashed garlic, and white parts of the scallions to the pot. Bring to a gentle simmer over medium heat.

Simmer and season: Once simmering, reduce heat to low and let the broth gently simmer for 10 minutes to infuse. Remove and discard ginger slices, garlic, and scallion whites (or leave them if you prefer more intensity). Stir in 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon salt, and 1 teaspoon white pepper. Taste and adjust seasoning.

Cook wontons and vegetables

Bring the broth back to a gentle simmer. Carefully add the wontons in batches (don’t overcrowd) and cook for 3–4 minutes, or until wontons float and filling is cooked through (internal temperature ~165°F / 74°C). During the last 1–2 minutes of cooking, add the baby bok choy or napa cabbage so it becomes tender-crisp.

Finish and serve: Divide cooked wontons and vegetables among 4 bowls. Ladle hot broth over the wontons. Garnish with sliced scallions, a light sprinkle of white pepper to taste, and a 1/2 teaspoon drizzle of sesame oil per bowl if desired. Serve immediately with soy sauce or chili oil on the side.