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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Broth
Wonton Filling
Soup Add-ins & Garnish
Method
Broth
- 1
Prepare the aromatics
Peel and smash the ginger with the side of a knife into 2 tablespoons pieces. Smash the garlic cloves with the flat of a knife. Lightly crush the white parts of 2 scallions. These will infuse the broth.
- 2
Simmer broth
In a large stockpot, combine 8 cups chicken broth and 2 cups water. Add the smashed ginger, smashed garlic, and crushed scallion whites. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Add 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon salt, and 1 teaspoon white pepper. Simmer, partially covered, for 20 minutes to develop flavor.
- 3
Strain and keep hot
After 20 minutes, strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding solids. Return the strained broth to the pot and keep at a low simmer while you prepare the wontons and add-ins.
Wonton Filling & Wrapping
- 4
Make the filling
In a medium bowl, combine 1 cup ground pork, 1/2 cup finely chopped shrimp, 3 tablespoons finely chopped scallions, 1 teaspoon grated ginger, 1 teaspoon minced garlic, 1 teaspoon soy sauce, 1 teaspoon Shaoxing wine, 1/2 teaspoon sesame oil, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 1 teaspoon cornstarch. Mix thoroughly with a spoon or chop with a cleaver until the mixture is sticky and well combined. Taste a tiny bit by pan-frying a small pinch to check seasoning and adjust salt or soy if needed.
- 5
Prepare wrappers and egg wash
Lay wonton wrappers on a lightly floured surface or clean damp towel to prevent drying. Beat 1 egg lightly in a small bowl to use as egg wash for sealing.
- 6
Fill and fold wontons
Place about 1 teaspoon of filling in the center of a wonton wrapper (for small wrappers) or 1 1/2 teaspoons for larger ones. Brush the edges of the wrapper with a little egg wash. Fold wrapper into a triangle by bringing one edge over and pressing to seal, removing any air pockets. Optionally bring the two outer corners together and press to form the classic wonton shape. Repeat until all filling is used, making about 35–40 wontons. Keep finished wontons covered with a damp towel to prevent drying.
Soup Add-ins & Assembly
- 7
- 8
Poach the wontons
Increase heat so broth is at a gentle simmer (not a rolling boil). Carefully drop wontons into the simmering broth in batches so they have room and do not stick. Stir gently to prevent sticking. Cook wontons for 4–5 minutes, or until wrappers become translucent and the filling is cooked through (internal temperature for pork should reach 160°F / 71°C).
- 9
Finish the soup
Taste the broth and adjust seasoning with extra soy sauce, salt, or a pinch of white pepper if needed. Stir in sliced scallions and a drizzle of chili oil if desired. Turn off heat.
- 10
Serve
Ladle 4–6 wontons into each bowl and top with vegetables and mushrooms. Pour hot broth over wontons. Garnish with additional scallions and fresh cilantro leaves, and serve immediately with extra soy sauce or chili oil on the side.