Wonton Soup Recipe

Prepare filling

In a medium bowl combine the ground pork (or chicken), chopped shrimp, finely chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, Shaoxing wine, cornstarch, white pepper, and salt. Mix thoroughly with a spoon or chopsticks until mixture is well combined and slightly sticky (about 1–2 minutes). Cover and chill for 10 minutes to let flavors meld, which also firms the filling for easier wrapping.

Assemble wontons

Lay a wonton wrapper on a clean work surface with one corner pointing at you (diamond shape). Moisten the edges lightly with water. Place about 1 teaspoon (roughly 7–8 grams) of filling in the center of the wrapper. Fold the wrapper over to form a triangle, press out air and seal edges firmly. For traditional shape, bring the two outer corners of the triangle together, overlap slightly and press to seal; or leave as triangles. Place finished wontons on a parchment-lined tray and cover lightly with a damp towel to prevent drying. Repeat until all wrappers are filled (should make about 35–40 wontons depending on filling amount).

Prepare broth base

In a large pot (at least 5–6 quart), heat 1 teaspoon oil over medium heat. Add the sliced ginger and smashed garlic and sauté briefly until fragrant (20–30 seconds) but not browned. Pour in the chicken stock and 2 cups water, then add 2 tablespoons soy sauce and 1 tablespoon rice wine. Bring to a gentle boil, then reduce to a simmer. Taste and season with 3/4 teaspoon salt and 1/4 teaspoon white pepper; adjust to preference. Simmer uncovered for 10 minutes to let aromatics infuse.

Cook vegetables

Add the bok choy (or napa cabbage), julienned carrot and sliced shiitake mushrooms to the simmering broth. Cook for 2–3 minutes until vegetables are just tender but still brightly colored. Keep broth at a gentle simmer — do not rapid boil to avoid tearing wonton wrappers later.

Cook wontons in broth

Increase heat to bring the broth to a gentle boil. Carefully add wontons in batches so they have room to move (about 10–12 at a time depending on pot size). Stir gently once to separate. Cook wontons for 3–4 minutes or until wrappers are translucent and filling is cooked through (internal temperature for pork should reach 160°F / 71°C). Remove cooked wontons with a slotted spoon and transfer to serving bowls. Repeat with remaining wontons.

Finish soup and serve

Once all wontons are cooked and divided between bowls, ladle hot broth and vegetables over the wontons. Drizzle about 1 teaspoon sesame oil over the top and sprinkle with thinly sliced green onions, chopped cilantro and a light pinch (1/8 tsp) of white pepper. Offer chili oil at the table for those who want heat. Serve immediately while hot.