Wonton Soup Recipe

Prepare filling

Chop the shrimp into small 1/4" pieces or pulse 2–3 times in a food processor until coarsely ground (do not make a paste). In a bowl combine chopped shrimp, ground chicken, finely chopped white/ light-green parts of scallion, grated ginger, minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp cornstarch, 1 tsp salt, and 1/4 tsp white pepper. Mix until just combined and slightly sticky. Chill 10 minutes if mixture feels warm.

Fill and fold wontons

Set a small bowl of cold water nearby. Place a wonton wrapper square on a clean surface. Spoon about 1 rounded teaspoon (approximately 8–10 g) of filling into the center. Dip your finger into the cold water and wet two adjacent edges of the wrapper. Fold wrapper in half diagonally to form a triangle, press out air and seal edges firmly. Optionally bring the two outer corners together and press to form a traditional wonton shape. Place finished wontons on a lightly floured tray so they don't stick. Repeat until filling is used (about 30 wontons).

Hold before cooking

Cover filled wontons with a damp towel if not cooking immediately; they will keep for up to 1 hour refrigerated. For longer storage, freeze on a tray until solid then transfer to a bag.

Make the broth

In a large pot bring 6 cups chicken stock and 1 cup water to a gentle boil. Add 1-inch sliced ginger and simmer 5 minutes to infuse. Stir in 1 tbsp soy sauce, 1 tsp rice vinegar, 1/2 tsp salt, and 1/4 tsp white pepper. Taste and adjust seasoning—broth should be savory with a hint of brightness.

Cook wontons

Increase broth to a gentle rolling simmer. Carefully drop 6–8 wontons into the simmering broth at a time (do not overcrowd). Stir gently to prevent sticking. Cook 4–5 minutes for fresh wontons (5–7 minutes if slightly thicker or from chilled), until wrappers are translucent and filling is cooked through. Remove with a slotted spoon to a warm bowl and keep warm while you cook remaining wontons.

Add vegetables

When the last batch of wontons is finished, add the sliced napa cabbage to the simmering broth and cook 1–2 minutes until just wilted but still bright. Return all cooked wontons to the pot to warm together for 30–60 seconds.

Ladle 3–4 wontons and 1 to 1 1/2 cups broth into each serving bowl, ensuring some napa cabbage in each. Garnish with sliced scallion greens and chopped cilantro. Drizzle about 1 tsp toasted sesame oil over each bowl and add optional 1 tsp chili oil or chili crisp per bowl for heat. Serve immediately.