Wonton Soup (for 2) Recipe

Make filling

In a medium bowl combine ground pork and chopped shrimp (if using). Add sliced green onions, grated ginger, soy sauce, oyster sauce, sesame oil, Shaoxing wine, white pepper and cornstarch. Mix thoroughly with chopsticks or a fork until mixture is sticky and homogeneous (about 1–2 minutes). Taste a tiny pinch by quickly microwaving a small piece to adjust seasoning if needed.

Assemble wontons

Lay one wonton wrapper on a clean surface and place about 1 teaspoon (roughly 10 g) of filling in the center. Brush the edges of the wrapper lightly with cold water. Fold the wrapper in half to form a triangle, press out air and seal the edges firmly. Optionally bring the two opposite corners of the triangle together and press to form a small pouch (common wonton shape). Repeat with all wrappers. Keep formed wontons covered with a damp towel to prevent drying.

Storage note

If not cooking immediately, place wontons on a tray lined with parchment and freeze until firm, then transfer to a freezer bag for up to 1 month. Cook from frozen, adding an extra 1–2 minutes to boiling time.

Prepare broth

In a medium pot combine chicken broth, water, sliced ginger and smashed garlic. Bring to a gentle simmer over medium heat, then reduce to low. Simmer gently for 8–10 minutes to infuse flavors. Skim any foam or impurities from the surface.

Season broth

Remove and discard the ginger slices and garlic (or leave in for a stronger taste). Add soy sauce, rice vinegar, white pepper and salt. Taste and adjust seasoning. Keep the broth at a gentle simmer—do not boil vigorously.

Cook wontons

Increase heat so the broth comes to a gentle boil. Carefully add the prepared wontons in a single layer (do not overcrowd; cook in two batches if necessary). Stir gently to prevent sticking. Once the wontons float, continue cooking 3–4 minutes more (5–6 minutes total from the moment they go in if refrigerated; 6–8 minutes if frozen) until filling is cooked through. Remove with a slotted spoon and set aside in warmed bowls.

Finish soup

After removing wontons, add baby bok choy or spinach to the simmering broth and cook until just wilted (about 1–2 minutes). Turn off heat and stir in toasted sesame oil. Taste and adjust seasoning.

Divide the cooked wontons between two warmed soup bowls. Pour the hot broth and wilted greens over the wontons, ensuring each bowl gets an even amount of liquid and vegetables.

Garnish each bowl with sliced green onions, cilantro if using, and a drizzle of chili oil to taste. Serve immediately with extra soy sauce or chili oil at the table.