Wonton Soup (cup) Recipe

Peel and thinly slice the fresh ginger (use about 1 tbs). Smash the garlic clove with the side of a knife and leave slightly crushed.

In a small saucepan combine 2 cups low-sodium chicken stock and 1 cup water. Add the sliced ginger and crushed garlic and bring to a gentle simmer over medium heat.

Lower heat to maintain a gentle simmer; cook 6–8 minutes to infuse the broth, then remove ginger and garlic pieces with a slotted spoon or strain if you prefer a clear broth.

Stir in 1 tsp light soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, a pinch of white pepper and 1/4 tsp salt. Keep the broth warm on the lowest heat while you prepare wontons.

In a small bowl combine 1/4 cup ground pork, 1 tbsp finely chopped scallion (green part), 1/2 tsp grated ginger, 1/2 tsp soy sauce, 1/2 tsp shaoxing wine (or dry sherry), 1/4 tsp sesame oil, 1/2 tsp cornstarch, 1/8 tsp salt and a pinch of white pepper.

Mix the filling thoroughly with a fork or small spoon until it becomes slightly pasty — this ensures the proteins bind and the filling stays together when cooked. Refrigerate briefly (5–10 minutes) if the mixture becomes too soft to handle.

Prepare an egg wash by beating the quarter egg in a small dish (this is about 1 tbsp). Keep a small bowl of water nearby if you prefer water for sealing wrappers.

Lay one wonton wrapper square on a clean surface oriented like a diamond. Spoon about 1 teaspoon of filling into the center of the wrapper (small portion so it fits comfortably).

Brush the wrapper edges lightly with the egg wash (or water). Fold the bottom corner up to meet the top corner, forming a triangle and press to seal, removing air. Optionally, bring the two side corners together and press to form a classic wonton shape. Repeat for all 4 wrappers.

Bring the infused broth back to a gentle simmer. Add the thinly sliced baby bok choy or napa cabbage (1/4 cup) to the broth and simmer 30 seconds until just wilted.

Gently lower the prepared wontons into the simmering broth. Cook for 3–4 minutes, stirring gently once, until wontons float and the filling reaches 165°F (74°C) or is cooked through. If using larger wrappers, allow an extra minute.

Taste the broth and adjust seasoning if needed (more salt or soy sauce to taste).

Divide hot wontons (about 4) and broth into a cup or small bowl. Spoon some of the wilted greens with the soup.

Garnish with thinly sliced scallions, a few cilantro leaves if using, and drizzle 1/2 tsp chili oil if desired. Serve immediately while hot.