Wonton Soup (small) Recipe

Crush the ginger with the side of a knife and lightly smash garlic cloves. In a medium saucepan, combine 4 cups chicken stock and 2 cups water. Add smashed ginger and garlic. Bring to a gentle simmer over medium heat.

Stir in 1 tablespoon soy sauce, 1 teaspoon rice wine (or dry sherry), 1 teaspoon sesame oil, 1 teaspoon salt and 1 teaspoon white pepper. Reduce heat to low and keep at a very gentle simmer while you prepare wontons so flavors meld. Skim any foam that rises.

In a mixing bowl combine 8 oz ground pork (or chicken), 2 tbsp finely chopped scallions, 1 tsp grated ginger and 1 tsp minced garlic.

Add 1 tsp soy sauce, 1 tsp oyster sauce, 1 tsp cornstarch, 1 tsp sesame oil, 1/2 tsp salt and 1/4 tsp white pepper. Mix thoroughly until the mixture becomes slightly tacky (30–60 seconds). Taste a small pinch by quickly cooking it in a microwave or pan to check seasoning, adjust salt/soy if needed.

Set out a clean damp towel and a small bowl of water for sealing. Lightly dust your work surface with 1 tsp cornstarch to prevent sticking if desired.

Place one wonton wrapper square on the work surface. Spoon about 1 teaspoon (approx. 5–6 g) of filling into the center of the wrapper. Be careful not to overfill — you should be able to seal the edges easily.

Dip your finger in the water and moisten two adjacent edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing out any air pockets and sealing firmly.

Bring the two bottom corners of the triangle together beneath the filling, overlap slightly and press to seal, creating a traditional wonton shape. Repeat with remaining wrappers and filling. You should get about 20–24 small wontons depending on filling amount.

Bring the simmering broth back up to a gentle simmer. Remove and discard the ginger and garlic pieces from the broth for a clear soup (optional).

Carefully drop the assembled wontons into the simmering broth in small batches so they have room. Stir gently so they don't stick to the bottom. Cook for 3–4 minutes until the wrappers are tender and the filling is cooked through (internal temp for pork 160°F/71°C).

In the last 1–2 minutes of cooking, add 1 cup sliced baby bok choy or napa cabbage to the broth to wilt.

Ladle 3–4 wontons and some vegetables into each serving bowl. Pour hot broth over the wontons to fill the bowl (about 1 to 1 1/2 cups per serving).

Garnish with thinly sliced scallions, chopped cilantro (if using) and a light pinch (1/4 tsp) of white pepper. Serve immediately.