Wonton Soup Recipe

Prepare filling

In a medium bowl combine ground pork, chopped shrimp, sliced green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, cornstarch, salt, and white pepper. Mix thoroughly until the mixture becomes sticky and cohesive (about 1–2 minutes). Cover and refrigerate for 15–20 minutes to let flavors meld; this makes filling easier to handle.

Assemble wontons

Place a wonton wrapper on a clean surface. Keep remaining wrappers covered with a damp towel to prevent drying. Spoon about 1 teaspoon of filling into the center of the wrapper (adjust to wrapper size). Wet the wrapper edges lightly with water using your finger. Fold wrapper into a triangle by pressing edges to seal; ensure no air pockets remain. For the classic pouch shape, bring the two outer corners together, overlap slightly, and press to seal. Repeat until all filling is used (yields about 36–40 wontons). Place finished wontons on a lightly floured tray, separated so they don’t stick.

Rehydrate mushrooms

Place dried shiitake mushrooms in 1 cup of warm water and let soak for 20–30 minutes until soft. Reserve soaking liquid by straining through a fine sieve or paper towel to remove grit; set aside.

Build broth

In a large pot (4–5 quart), add chicken stock, sliced ginger, crushed garlic, soaked shiitake (sliced) and 3/4 of reserved mushroom soaking liquid (leave any sediment behind). Bring to a gentle simmer over medium heat. Add soy sauce, fish sauce, salt, and white pepper. Taste and adjust seasoning—broth should be light, savory, and aromatic. Keep at a very gentle simmer; do not boil vigorously to avoid cloudy broth.

Cook vegetables (optional)

If using bok choy or napa cabbage, add it to the simmering broth and cook for 1–2 minutes until bright and just tender. Remove and hold in warmed bowls or keep in broth until serving.

Cook wontons in broth

Bring the broth to a gentle boil, then reduce slightly to maintain a simmer. Carefully add wontons in batches (do not overcrowd — about 8–10 at a time). Stir gently to prevent sticking. Wontons will float and the wrappers will turn translucent when done, about 3–4 minutes for fresh wontons (a touch longer if chilled). Remove cooked wontons with a slotted spoon into serving bowls; continue until all are cooked. Keep broth at a simmer while cooking remaining batches.

Divide any remaining cooked vegetables among serving bowls (if held separately). Ladle hot broth and wontons into bowls so each serving gets 6–8 wontons and generous broth. Drizzle 1/8 teaspoon sesame oil per bowl and add a few drops of chili oil if desired. Garnish with sliced scallions and a light grind of white pepper to taste.

Serve immediately while hot. Provide extra soy sauce, chili oil, and white pepper at the table for individual adjustment.