Name: On Yuen Chinese Restaurants Medium Wonton Soup Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 300 g ground pork; 100 g shrimp, peeled, deveined, finely chopped; 3 tbsp green onions, finely chopped; 1 tsp fresh ginger, grated; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tsp Shaoxing wine (or dry sherry); 0.5 tsp salt; 0.25 tsp white pepper (or black), ground; 1 unit egg white; 1 tsp cornstarch; 20 unit wonton wrappers (square); 1 L chicken broth (low sodium); 500 ml water; 3 slices ginger, 3–4 thin slices; 2 cloves garlic, smashed; 1 tbsp soy sauce (for broth); 0.5 tsp salt (or to taste); 0.25 tsp white pepper (to taste); 100 g bok choy or baby spinach, rinsed, trimmed; 2 tbsp green onions, thinly sliced (for garnish); 0.5 tsp sesame oil (finishing); 1 tsp fried garlic or shallot (optional)

Method

Wontons (20 pieces)

Make filling

In a medium bowl combine ground pork, chopped shrimp, finely chopped green onions, grated ginger, soy sauce, sesame oil, Shaoxing wine, salt, white pepper, egg white and cornstarch. Mix thoroughly with a spoon or chopstick until mixture is sticky and cohesive (about 1–2 minutes). This helps filling hold together when wrapped.

Assemble wontons

Place one wonton wrapper flat on your work surface. Put about 1 tablespoon (roughly 15 g) of filling in the center of the wrapper. Lightly wet the wrapper edges with water using your finger. Fold the wrapper in half diagonally to form a triangle and press edges to seal, removing any air. Bring the two opposite corners of the triangle together, overlap slightly and press to seal to form a traditional wonton shape. Repeat until you have 20 wontons. Keep assembled wontons covered with a damp kitchen towel to prevent drying.

Cook wontons (option A - boil)

Bring the prepared broth to a gentle rolling simmer (see broth directions). Add wontons in batches so they don't stick; simmer gently for 4–5 minutes until wrappers are translucent and filling is cooked through (internal temp 75°C/165°F). Remove with a slotted spoon into bowls.

Cook wontons (option B - freeze for later)

If making ahead, place wontons on a tray lined with parchment, freeze until firm (30–45 minutes), then transfer to a freezer bag. Cook from frozen by boiling an extra 1–2 minutes.

Soup broth and garnishes

Prepare broth

In a large pot (large enough to hold 1.5 L), add chicken broth and 500 ml water. Add 3–4 thin ginger slices and 2 smashed garlic cloves. Heat over medium-high until it just reaches a boil, then reduce to a simmer. Simmer gently for 10 minutes to infuse flavors.

Season broth

After simmering, remove and discard ginger slices and garlic. Add 1 tablespoon soy sauce, 0.5 teaspoon salt (adjust to taste) and 0.25 teaspoon white pepper. Taste and adjust seasoning. Keep broth at a gentle simmer — avoid a hard boil which can break wontons.

Add greens

Add bok choy or baby spinach to the simmering broth and cook 1–2 minutes until just wilted tender-crisp. If using bok choy, add the stalks first for 1 minute then leaves for 30–60 seconds.

Finish and serve

If you followed "Cook wontons (option A - boil)", add the boiled wontons to individual serving bowls with some greens, then ladle hot broth over them. Alternatively, place cooked wontons from the pot into bowls and pour broth over. Garnish each bowl with sliced green onions, a drizzle (~1/4 tsp) of sesame oil, and a sprinkle of fried garlic or shallot if using. Serve immediately.