Wonton Soup Recipe

Make the filling

In a medium bowl combine ground pork, chopped shrimp, finely chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine (if using), salt, white pepper and cornstarch. Mix thoroughly with a fork or chop with a spatula until the mixture is sticky and homogenous (about 1–2 minutes). Taste a tiny pinch by briefly cooking in a microwave or skillet if desired and adjust seasoning.

Prepare wrappers and egg wash

Set out wonton wrappers in a single stack covered with a damp towel to prevent drying. Lightly beat the egg in a small bowl to use as egg wash for sealing.

Fill and fold wontons

Place one wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center of each wrapper. Dip your finger into the beaten egg and run a thin line of egg around half the wrapper edge. Fold the wrapper in half over the filling to form a semicircle (for round wrappers) or a triangle (for square wrappers), pressing out air and sealing edges firmly. For a traditional purse or hat shape: bring the two opposite corners together, overlap slightly and press to seal. Place finished wontons on a tray dusted lightly with cornstarch or flour to prevent sticking. Repeat until all filling is used. This recipe yields about 30–36 wontons depending on wrapper size and filling per wonton.

Prepare the broth

In a large pot (at least 4–5 qt) combine chicken stock, water, ginger slices and smashed garlic. Bring to a gentle simmer over medium heat. Reduce heat to low-medium and simmer 8–10 minutes to allow ginger and garlic to infuse the broth.

Season the broth

Remove and discard the ginger slices and garlic (or leave them for more flavor). Stir in soy sauce, rice vinegar, salt, white pepper and sugar. Taste and adjust seasoning, keeping the broth lightly seasoned since wontons add flavor.

Cook vegetables and mushrooms

Add sliced mushrooms and halved baby bok choy (or napa cabbage) to the simmering broth. Cook 2–3 minutes until vegetables are just tender-crisp.

Cook the wontons

Increase heat to bring broth to a gentle boil. Carefully drop wontons into the boiling broth in batches, stirring gently so they don't stick to the bottom. Wontons are cooked when they float and the pork filling reaches 160°F (71°C), about 3–5 minutes per batch depending on size. If using a thermometer, check one to confirm doneness.

Finish and serve

When last batch is cooked, reduce heat to low to keep soup warm. Stir in sliced scallions and a drizzle of sesame oil. Ladle 4–6 wontons and a generous amount of broth, mushrooms and greens into each bowl. Garnish with additional scallions and a few drops of chili oil or soy sauce if desired. Serve immediately.