Wonton Soup Recipe

Make filling

In a medium mixing bowl combine ground pork, chopped shrimp, finely chopped green onions (3 tbsp), grated ginger, minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp Shaoxing wine, 1/4 tsp white pepper, 1/4 tsp salt and 1 tsp cornstarch. Mix thoroughly with a spoon or clean hands until mixture is sticky and well combined (about 1–2 minutes).

Assemble wontons

Arrange wonton wrappers on a clean work surface. Keep a small bowl of cold water nearby. Place about 1 teaspoon of filling in the center of each wrapper. Brush the edges of the wrapper lightly with cold water, fold wrapper in half to form a triangle (press out air and seal edges). Optionally bring the two opposite corners together and press to seal, forming a little purse. Repeat until all filling is used (should make about 30–36 wontons).

Prevent sticking

Place finished wontons on a baking sheet dusted lightly with cornstarch or lined with parchment, spacing them so they do not touch. If not cooking immediately, cover loosely with a damp towel and refrigerate no more than 2 hours.

Infuse broth

In a 4–5 quart pot add 6 cups low-sodium chicken broth, sliced 1-inch piece of ginger, 2 smashed garlic cloves and dried shiitake mushrooms (if using). Bring to a gentle simmer over medium heat. Reduce heat to low and simmer gently 8–10 minutes to allow flavors to develop.

Season broth

Remove ginger slices and discard (or leave for stronger flavor). Add 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp rice vinegar (optional), 1/2 tsp salt and 1/4 tsp white pepper. Taste and adjust seasoning as needed.

Cook greens

If using baby bok choy or spinach, add tougher greens (halved bok choy) to the simmering broth and cook 1–2 minutes until bright green and just tender. Remove and reserve in a warm bowl to serve.

Cook wontons

Increase heat to bring broth to a gentle boil. Carefully add wontons in batches (avoid overcrowding) and stir gently once to prevent sticking. Cook wontons 4–5 minutes, or until wrappers are translucent and filling is cooked through (pork no longer pink and shrimp opaque). If using frozen wontons, add 1–2 minutes to cooking time.

Finish soup

When wontons are cooked, lower heat to a simmer. Adjust seasoning again if necessary. Add reserved greens back to the pot or divide among serving bowls along with cooked greens.

Divide wontons and broth among 4 bowls (about 8–9 wontons per person). Garnish with thinly sliced green onions, chopped cilantro if using, and a drizzle of chili oil to taste. Serve immediately with additional soy sauce or chili oil on the side.