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Wonton Soup Recipe

Name: Mosa Asian Bistros Wonton Soup Recipe
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 8 cups chicken stock (low-sodium); 2 cups water; 2 tbs fresh ginger; 3 cloves garlic cloves, smashed; 2 tbs soy sauce; 1 tbs rice wine (or dry sherry); 1 tsp sesame oil; 1 tsp salt; 1 tsp white pepper (or black), ground; 1 cups ground pork (or minced chicken/shrimp); 0.5 cups shrimp, peeled, finely chopped (optional); 3 tbsp green onions, finely chopped; 1 tsp fresh ginger, grated; 1 tsp garlic, minced; 1 tbs soy sauce; 1 tsp Shaoxing wine (or rice wine); 0.5 tsp sesame oil; 1 tsp cornstarch; 1 unit egg white; 0.25 tsp salt; 0.25 tsp white pepper; 30 unit wonton wrappers (square, ~3.5 in); 4 cups baby bok choy or spinach; 2 tbsp green onions, sliced (for garnish); 2 tbsp cilantro leaves (optional); 0 to taste white pepper, to taste; 0 to taste sesame oil (drizzle)

Inspired by Mosa Asian Bistro

Time50m

Serves6

soup

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Ingredients

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Broth & Seasoning

8 cups chicken stock (low-sodium)

2 cups water

2 tbs fresh ginger

3 cloves garlic cloves, smashed

2 tbs Aged soy sauce

1 tbs rice wine (or dry sherry)

1 tsp Toasted sesame oil

1 tsp Celtic sea salt

1 tsp white pepper (or black), ground

Wonton Filling

1 cups ground pork (or minced chicken/shrimp)

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

3 tbsp green onions, finely chopped

1 tsp Fresh ginger, grated

1 tsp Garlic, minced

1 tbs Aged soy sauce

1 tsp Shaoxing wine (or rice wine)

1/2 tsp Toasted sesame oil

1 tsp Cornstarch

1 unit egg white

1/4 tsp Celtic sea salt

1/4 tsp White pepper

Wontons & Garnish

30 unit wonton wrappers (square, ~3.5 in)

4 cups baby bok choy or spinach

2 tbsp green onions, sliced (for garnish)

2 tbsp cilantro leaves (optional)

0 to taste white pepper, to taste

0 to taste sesame oil (drizzle)

Method

Broth & Seasoning

Prepare broth

In a large pot (6–8 qt) add 8 cups chicken stock and 2 cups water. Add smashed garlic cloves and 2 tablespoons sliced or bruised fresh ginger. Bring to a gentle simmer over medium heat.

Season broth

Once simmering, add 2 tablespoons soy sauce, 1 tablespoon rice wine (or dry sherry), 1 teaspoon sesame oil, 1 teaspoon salt, and 1 teaspoon ground white pepper. Reduce heat to low and keep at a gentle simmer while preparing wontons. Taste and adjust seasoning if needed.

Wonton Filling

Mix filling

In a bowl combine 1 cup ground pork, 1/2 cup finely chopped shrimp (if using), 3 tablespoons finely chopped green onions, 1 teaspoon grated fresh ginger, 1 teaspoon minced garlic, 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine, 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, 1 egg white, 1/4 teaspoon salt and 1/4 teaspoon white pepper. Mix with chopsticks or a spoon in one direction until the mixture becomes slightly sticky (about 30–45 seconds). This helps achieve a cohesive filling.

Rest filling

Cover the filling and let it rest in the refrigerator for 10–15 minutes while you prepare wrappers and broth, which helps flavors meld and the cornstarch bind.

Assembly & Cooking

Fill wontons

Set a small bowl of water beside your work area. Place one wonton wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center of the wrapper. Lightly moisten the edges of the wrapper with water using your finger. Fold the wrapper in half diagonally to form a triangle, pressing out air and sealing edges. Optionally bring the two opposite corners of the triangle together and press to form a traditional "purse" or "boat" shape. Repeat with remaining wrappers and filling (should yield ~28–30 wontons).

Cook wontons

Bring the broth to a gentle simmer. Carefully drop wontons into simmering broth in batches (do not overcrowd). Stir gently so they don't stick. Cook for 4–5 minutes, until wrappers are translucent and filling is cooked through (pork should reach 160°F/71°C). Remove any foam with a spoon for a clear broth.

Add greens

During the last 1–2 minutes of cooking, add 4 cups baby bok choy or spinach to the pot so greens wilt but remain bright green and tender-crisp.

Serve & Garnish

Ladle wontons, broth and greens into individual bowls. Garnish each bowl with sliced green onions, a few cilantro leaves if using, and a light drizzle of sesame oil. Adjust seasoning with additional soy sauce or white pepper to taste. Serve immediately.