Wonton Soup Recipe

Prepare aromatics

Peel ginger and lightly smash with the flat of a knife or slice into 3–4 thin pieces. Smash garlic cloves with the side of a knife to release aroma but leave whole. Tie scallion white/green parts together with kitchen twine or keep whole to make removal easy.

In a large pot (4–6 qt), combine chicken broth and water. Add the prepared ginger, smashed garlic, and whole scallion pieces. Bring to a gentle simmer over medium heat.

Once simmering, reduce heat to low and add 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1 teaspoon salt, and 1 teaspoon white pepper. Simmer very gently, partially covered, for 20–25 minutes to let aromatics infuse the broth.

After simmering, taste the broth and adjust seasoning with additional salt or soy sauce if needed. Keep the broth on the lowest heat while you prepare wontons so it stays hot but not boiling.

Prepare proteins: If using whole shrimp, chop finely so pieces are roughly the size of the ground pork curd; this helps an even texture when wrapped.

In a medium bowl combine 12 oz ground pork and 6 oz finely chopped shrimp. Add 3 tbsp finely chopped scallions, 1 tsp grated ginger, 1 minced garlic clove, 1 tsp soy sauce, 1 tsp oyster sauce, 1 tsp sesame oil, 1 tsp salt, and 1/2 tsp white pepper.

Add 1 egg white and 1 tsp cornstarch to the mixture. Using a spoon or your hand, mix thoroughly but briefly—about 30–60 seconds—until ingredients are evenly combined and mixture becomes slightly sticky. Do not overwork; the filling should remain tender.

Taste a small bit by microwaving a 1/2 teaspoon sample for 20–30 seconds to check seasoning (optional). Adjust salt or soy sauce if required.

Set up an assembly station: a small bowl of water for sealing, the wonton wrappers covered with a damp towel to prevent drying, and a plate for finished wontons.

Place one wonton wrapper on a clean flat surface with a corner pointing toward you (diamond orientation). Put about 1 teaspoon (heaped) of filling in the center of each wrapper — do not overfill.

Lightly brush the edges of the wrapper with water. Fold the wrapper in half to form a triangle, pressing to remove air and seal edges tightly. Optionally bring the two bottom corners of the triangle together and press to seal, creating a classic wonton shape. Repeat until all filling or wrappers are used (about 30–36 wontons).

Bring the simmering broth up briefly so it is steaming but not at a rolling boil. Gently drop wontons into the broth in batches so they have room to cook (6–10 at a time). Stir gently to prevent sticking.

Cook wontons for 3–4 minutes or until wrappers turn translucent and filling is cooked through (pork should reach 160°F/71°C). Remove cooked wontons with a slotted spoon and transfer to bowls or keep in a warm covered dish while cooking remaining batches.

If using bok choy or spinach, add the greens to the broth during the last 1–2 minutes of the final wonton batch and simmer until wilted and bright green.

Remove and discard the ginger pieces, smashed garlic and whole scallions from the broth before serving for a clear bowl (optional but recommended).

Ladle hot broth into serving bowls, divide wontons and greens among bowls. Garnish with sliced scallions, cilantro if using, a pinch of white pepper, and a few drops of chili oil or chili crisp to taste.

Serve immediately while hot.