Wonton Soup Recipe

Place a large pot over medium heat. Add chicken broth and water.

Smash the garlic cloves with the flat side of a knife (leave skin on) and bruise the ginger by pressing with the palm; add both and the white parts of the scallions to the pot to flavor the broth.

Bring to a gentle simmer, then reduce heat to low and simmer gently for 12–15 minutes to infuse flavors. Skim any foam that appears.

Remove and discard the ginger, garlic pieces and scallion whites with a slotted spoon. Stir in soy sauce, sesame oil, salt and white pepper. Keep broth at a very gentle simmer while you prepare wontons.

In a medium bowl combine ground pork, chopped shrimp (if using), sliced green scallions, grated ginger and minced garlic.

Add soy sauce, rice wine, sesame oil, cornstarch, half an egg (beat one egg and use half), salt and white pepper. Mix thoroughly with a fork or chop with a cleaver until mixture is slightly sticky and well combined (about 1–2 minutes). Cover and chill for 10 minutes to allow flavors to meld.

Prepare a small bowl of water for sealing wrappers and a lightly floured board or clean surface for assembly.

Place one wonton wrapper on the board. Spoon about 1 teaspoon of filling into the center (adjust to wrapper size). Do not overfill.

Brush the edges of the wrapper lightly with water. Fold the wrapper in half diagonally to form a triangle and press out air. Optionally bring the two outer corners of the triangle together, overlap slightly and press to seal to form classic wonton shape.

Place formed wontons on a lightly floured tray in a single layer. Repeat until filling is used (should make ~28–30 wontons).

Bring the prepared broth back to a gentle simmer. Add the sliced bok choy or napa cabbage and simmer for 1–2 minutes until just tender.

Gently add wontons in batches to the simmering broth (do not boil vigorously). Stir gently so they don’t stick to the bottom. Cook until wontons float and filling is cooked through, about 3–4 minutes for fresh wrappers.

Remove cooked wontons with a slotted spoon and distribute into serving bowls along with a few pieces of the cooked greens, then ladle hot broth over them.

Repeat with remaining wontons, keeping finished bowls warm (cover loosely with foil) until all are cooked.

Sprinkle sliced scallion greens and chopped cilantro over each bowl.

Finish with a light drizzle of chili oil if desired and a small pinch of white pepper to taste.

Serve immediately while hot.