Wonton Soup Recipe

Infuse aromatics

Peel ginger and smash lightly with the flat of a knife (or slice into 4 thick pieces). Smash garlic cloves but leave skins on for easier removal. Trim scallions and reserve white and green parts separately (whites for the broth, greens for garnish).

In a large stockpot, combine chicken broth and water. Add ginger pieces, smashed garlic, and the white parts of the scallions. Bring to a gentle simmer over medium heat.

Once simmering, reduce heat to low and add light soy sauce, rice wine, 1 tsp sesame oil, salt, and white pepper. Let the broth simmer gently, uncovered, for 15–20 minutes to develop flavor. Taste and adjust seasoning (add more salt or soy sauce if needed). Keep warm on the lowest heat setting while you prepare wontons.

After simmering, remove and discard the ginger pieces, garlic skins, and scallion whites (or leave them in if you prefer stronger flavor). Keep the broth hot.

Place ground pork and finely chopped shrimp in a medium mixing bowl. Add 1 tbsp soy sauce, 1 tsp oyster sauce, 1 tsp sesame oil, grated ginger (about 1/2 tsp), chopped scallion whites (1 tbsp), egg white, 1 tsp cornstarch, 1/2 tsp salt, and 1/4 tsp white pepper.

Mix filling thoroughly using chopsticks or a spoon, stirring in one direction until mixture becomes sticky and homogeneous (about 1–2 minutes). The mixture should hold together when pinched. Cover and refrigerate while you set up wrappers.

Lightly dust a workspace with 1 tsp cornstarch to prevent sticking. Keep a small bowl of cold water nearby for sealing wrappers.

Lay one wonton wrapper flat in a diamond orientation. Place about 1 level teaspoon (approximately 10–12 g) of filling in the center. Be careful not to overfill—about 40 wrappers will use the filling provided.

Dip your finger in water and wet the edges of the wrapper. Fold the wrapper in half to form a triangle, press out any air and seal the edges firmly. Optionally, bring the two opposite corners of the triangle together and press to form the classic wonton shape (this helps them float and cook evenly). Place assembled wontons on a lightly dusted tray and cover with a damp kitchen towel to prevent drying. Repeat until all filling is used.

Bring the prepared broth to a gentle simmer (do not boil vigorously). Add halved baby bok choy or napa cabbage to the broth and simmer for 1–2 minutes until just tender. Remove and set in bowls or leave in pot depending on how you’ll serve.

Gently add wontons to the simmering broth in batches so they don't stick together. Stir very gently to separate. Cook wontons for 3–5 minutes until wrappers turn translucent and filling is cooked through (internal temperature of pork should be 71°C/160°F).

Using a slotted spoon, transfer wontons and vegetables to individual serving bowls, then ladle hot broth over them. Alternatively, keep wontons in the pot and divide into bowls.

Taste the broth one last time and adjust seasoning. Add a final drizzle of toasted sesame oil (about 1 tsp divided between bowls).

Garnish each bowl with thinly sliced scallion greens. Serve immediately with soy sauce, chili oil, or black vinegar on the side for dipping.