Mama's Wonton Soup Recipe

Prepare filling

In a medium bowl combine ground pork, chopped shrimp, finely chopped green onions, grated ginger, minced garlic, 2 tsp soy sauce, 1 tsp sesame oil, 1/4 tsp salt, 1/8 tsp white pepper and 1 tsp cornstarch. Add 1/2 of a beaten egg (beat one egg and measure half) and mix thoroughly with a spoon or by hand until mixture is sticky and well combined. Taste a small pinch cooked in a spoon to adjust seasoning if desired.

Assemble wontons

Place one wonton wrapper on a clean surface. Brush edges lightly with water. Spoon about 1 teaspoon of filling into center of wrapper. Fold wrapper in half diagonally to form a triangle, press edges to seal and remove air. Bring the two opposite corners of the long edge together, brush with a little water and press to seal into classic wonton shape. Repeat until all filling or wrappers are used (should make ~30 wontons). Keep assembled wontons covered with a damp towel to prevent drying.

Make broth

In a large pot, combine 8 cups chicken stock, sliced fresh ginger, 2 smashed garlic cloves and dried shiitake mushrooms (if using). Bring to a gentle simmer over medium heat. Let simmer 8–10 minutes to infuse flavors.

Season broth

Stir in 2 tsp soy sauce and 1 tsp rice vinegar (optional). Taste and adjust seasoning with salt and white pepper as needed. Keep broth at a gentle simmer—not a rolling boil—to avoid breaking wontons later.

Cook wontons

Increase heat so broth returns to a gentle boil. Carefully drop assembled wontons into the simmering broth in batches (don't overcrowd). Cook 4–5 minutes per batch, until wrappers become translucent and filling is cooked through (pork no longer pink and shrimp opaque). Remove with a slotted spoon to serving bowls.

Add vegetables & noodles

After removing the last batch of wontons, add sliced bok choy (or napa cabbage), julienned carrot and cooked noodles (if using) to the hot broth and simmer 1–2 minutes until vegetables are tender-crisp. Taste and adjust seasoning. Stir in 1/2 tsp sesame oil for aroma.

Ladle hot broth, vegetables and noodles over wontons in bowls. Sprinkle with thinly sliced green onions, chopped cilantro and fried shallots if using. Serve immediately with chili oil or chili crisp on the side for people who want heat.