Wonton Soup Recipe

Prepare filling

In a medium bowl combine 200 g ground pork, 80 g finely chopped shrimp, 2 sliced green onions (use 1 stalk's white part for filling), 1 tbs grated ginger, 1 tsp minced garlic, 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp cornstarch, 1 tsp white pepper and the lightly beaten egg. Mix thoroughly with a spatula or chopstick until mixture is sticky and well combined (30–60 seconds).

Assemble wontons

Lay one wonton wrapper flat on a clean surface. Place about 1 teaspoon (≈8–10 g) of filling in the center. Lightly brush the wrapper edges with water. Fold wrapper in half diagonally to form a triangle, press out any air and seal edges. Optionally bring the two opposite corners of the triangle together, moisten one corner with water and press to seal to form a classic 'purse' shape. Repeat until you have ~18–20 wontons. Keep finished wontons covered with a damp towel to prevent drying.

Make broth

In a medium pot combine 800 ml low-sodium chicken broth, 200 ml water, 2 slices of ginger and 1 smashed garlic clove. Bring to a gentle simmer over medium heat.

Once simmering, add 1 tbsp light soy sauce, 1 tsp rice vinegar, 1 tsp salt and 1/2 tsp white pepper. Taste and adjust seasoning—broth should be savory and lightly seasoned (soup will absorb flavor from wontons). Keep broth at a gentle simmer.

Cook wontons in broth

Bring broth to a gentle boil, then reduce to a simmer. Carefully add wontons in a single layer (do not overcrowd; cook in two batches if needed). Simmer for 4–5 minutes until wonton wrappers are translucent and filling is cooked through (internal temperature of pork should reach 70°C / 160°F). When wontons float and look translucent, they are done. Remove with a slotted spoon into warmed bowls and keep broth simmering.

Cook greens

After removing the first batch of wontons, add the baby bok choy or spinach to the simmering broth and cook for 1–2 minutes until wilted/tender-crisp. If you cooked wontons in two batches, you can cook greens during the second batch so everything is hot together.

Divide cooked wontons and greens between 2 bowls. Pour hot broth over the wontons and greens. Garnish each bowl with sliced green onion, a few cilantro leaves if using, a light drizzle (about 1/4 tsp per bowl) of sesame oil and a pinch of white pepper to taste.

Serve immediately with soy sauce or chili oil on the side.