Hong Kong Style Wonton Soup Recipe
Make Hong Kong Style Wonton Soup Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth
Wonton Filling
Noodles & Garnish
Method
Broth
- 1
Soak and prepare
If using dried shiitake, soak mushrooms in 1/2 cup warm water for 20–30 minutes until softened. Reserve soaking liquid, strain and set aside. If using bones, blanch them: place bones in a pot, cover with cold water, bring to a boil 2–3 minutes, then drain and rinse bones to remove impurities.
- 2
Simmer broth
In a large pot, add the chicken stock (6 cups), optional blanched bones, drained shiitake (slice if large), reserved soaking liquid (careful to leave sediment behind), sliced ginger, smashed garlic, and scallion whites. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer, uncovered, 20–30 minutes to develop flavor.
- 3
Season broth
After simmering, remove and discard solids (or leave shiitake slices if you like). Stir in 1 tablespoon light soy sauce, 1 teaspoon fish sauce, 1 teaspoon sesame oil, 1 teaspoon white pepper, and 1 teaspoon salt. Taste and adjust seasoning — broth should be savory and lightly seasoned to complement wontons. Keep hot over the lowest heat while you prepare wontons.
Wonton Filling
- 4
Mix filling
In a medium bowl combine 300 g ground pork and 150 g finely chopped shrimp. Add finely chopped scallions (reserve greens for garnish), 1 teaspoon grated ginger, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1/2 teaspoon white pepper, 1/2 teaspoon sesame oil, 1 egg white, 1 teaspoon cornstarch, and 1/2 teaspoon salt. Mix thoroughly with a spoon or chopstick in one direction until mixture is sticky and well blended (about 1–2 minutes). This gives a smooth, cohesive filling.
- 5
Assemble wontons
Lay out wonton wrappers on a lightly floured surface. Place about 1 teaspoon (≈8–10 g) of filling in the center of each wrapper. For square wrappers: moisten two adjacent edges with a little water, fold into a triangle sealing edges firmly (press out air). Bring the two bottom corners of the triangle together behind the filling, overlap slightly and press to seal, forming a bun-shaped wonton. For round wrappers: fold into a half-moon, then wrap corners together to make the traditional horned wonton. Repeat until all filling is used. Keep assembled wontons covered with a damp towel to prevent drying.
- 6
Cook test wonton
Bring a separate pot of water to a gentle boil. Add 2–3 wontons and cook until they float and an additional 1–2 minutes (filling should be cooked through). Remove and cut one open to confirm doneness. This step helps verify filling seasoning and cooking time.
Noodles & Garnish / Finish
- 7
Prepare noodles and greens
If using noodles, blanch them in the boiling test water for 30–60 seconds (fresh) or according to package instructions, then briefly rinse under hot water to remove excess starch and set aside. Blanch bok choy or gai lan 30–60 seconds until bright green and tender-crisp, then transfer to cold water or set aside.
- 8
Cook wontons in broth
Bring the prepared broth back to a gentle simmer. Add wontons in batches so they have room to move; simmer until they float and then 1–2 minutes more (about 3–4 minutes total depending on size). If adding noodles, place portion of noodles into serving bowls first, then ladle hot broth and cooked wontons over them. Alternatively, add noodles to the broth to warm briefly before serving.
- 9
Assemble and garnish
Divide blanched greens among bowls, add wontons and broth over noodles or directly into bowls. Garnish each bowl with sliced scallion greens, a few drops of light soy sauce if desired, and a drizzle of chili oil for heat. Adjust final seasoning with additional white pepper or salt to taste.
- 10
Serve
Serve immediately while hot. Provide extra soy sauce, chili oil, and white pepper at the table.