Large Wonton Soup Recipe

Prepare filling

Combine ground pork, chopped shrimp, finely chopped green onions, soy sauce, sesame oil, Shaoxing wine, grated ginger, beaten egg, salt, white pepper and cornstarch in a mixing bowl. Mix thoroughly until the mixture is sticky and cohesive (about 1–2 minutes using a spatula or your clean hands). Chill in refrigerator for 10 minutes to firm up, which makes wrapping easier.

Assemble wontons

Set out 30 wonton wrappers on a lightly floured or dry surface. Keep unused wrappers covered with a damp towel to prevent drying. Place about 1 teaspoon (roughly 8–10 g) of filling in the center of each wrapper. Moisten the wrapper edges with a little water using your fingertip. Fold wrappers according to preferred style: for a simple triangle, fold to form a triangle and press edges to seal, then bring the two outer corners together and press to seal; or for traditional purse shape, gather corners and press to close. Ensure seals have no air pockets. Place finished wontons on a lightly oiled tray in a single layer.

Prepare broth

In a large pot (6–8 qt), combine chicken stock, ginger slices and smashed garlic. Bring to a gentle simmer over medium heat. Simmer for 8–10 minutes to infuse ginger and garlic into the broth, then remove and discard the ginger slices and garlic (or leave in for stronger flavor).

Season broth and add vegetables

Stir soy sauce, rice vinegar, salt and white pepper into the simmering broth. Add sliced mushrooms and halved baby bok choy (or napa cabbage). Simmer gently for 2–3 minutes until the vegetables begin to soften but remain bright.

Cook wontons

Bring broth to a gentle rolling simmer. Carefully add the prepared wontons one at a time, stirring gently so they do not stick to the bottom. Cook wontons for 4–6 minutes: they will float when cooked and the filling should reach safe temperature (pork fully cooked and shrimp opaque). If cooking in batches, ensure the broth returns to a simmer between batches.

Finish soup

When wontons are cooked and vegetables are tender, stir in baby spinach (if using) and most of the sliced green onions, reserving some for garnish. Taste and adjust seasoning with additional salt, soy sauce or a few drops of sesame oil. Turn off heat and drizzle sesame oil over the soup.

Ladle 6 wontons and broth into each of 5 bowls (or serve all 30 in large serving bowls for a communal soup). Place vegetables and mushrooms evenly among bowls. Garnish with remaining sliced green onions and offer chili oil and black vinegar on the side.