Wonton Soup

Name: Wonton Soup
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 250 g ground pork (medium fat); 100 g shrimp (peeled, deveined, finely chopped); 30 pcs wonton wrappers (square, store-bought); 1 tsp ginger (finely grated); 3 pcs green onion (finely chopped, white and green parts separated); 2 tsp soy sauce; 1 tsp sesame oil; 1 pinch salt; 6 cup chicken broth; 3 pcs garlic (cloves, smashed); 4 pcs bok choy (baby bok choy, halved lengthwise); 1 pinch white pepper

RATING

4.6/5(185)

TASTE SCORE

9/10

Delicate, hand-folded pork and shrimp dumplings floating in a clear, fragrant broth with fresh bok choy. This Chinese-American comfort classic delivers a soothing, savory bowl in under an hour — perfect for a cozy weeknight dinner.

PREP

40m

COOK

15m

SERVES

ONE SERVING CONTAINS ABOUT 1.5 CUPS OF SOUP AND 6 WONTONS.

429 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Prepare the wonton filling.
In a mixing bowl, combine ground pork, chopped shrimp, 1 tsp grated ginger, the white parts of 3 finely chopped green onions, 2 tsp soy sauce, 1 tsp sesame oil, and a pinch of salt. Mix thoroughly in one direction until the mixture becomes sticky and cohesive.
TIPMixing in one direction aligns the proteins, giving the filling a springy, tender texture.
assemble · ~15 min
Fold the wontons.
1.Place 1 teaspoon of filling in the center of a wonton wrapper.
2.Moisten edges with water using your fingertip.
3.Bring opposite corners together to form a triangle and press edges to seal.
4.Bring the two bottom corners of the triangle together, overlapping slightly, and press to seal into a classic tortellini shape.
TIPKeep wrappers covered with a damp towel while working to prevent them from drying out.
boil · ~12 min
Start the fragrant soup broth.
Pour 6 cups chicken broth into a large pot. Add smashed garlic cloves, sliced ginger, 1 tbsp soy sauce, 1 tsp sesame oil, and a pinch of white pepper. Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer for 10 minutes to infuse the flavors.
prep · ~1 min
Strain the broth.
Use a slotted spoon to remove and discard the garlic cloves and ginger slices from the broth. Keep the broth at a gentle simmer over low heat.
boil · ~6 min
Cook the wontons in a separate pot.
Bring a large pot of water to a rolling boil. Carefully drop in half the wontons, stirring gently to prevent sticking. Boil for 4-5 minutes, until they float to the surface and the wrappers look translucent. Remove with a slotted spoon.
TIPBoil wontons in batches to avoid overcrowding, which can cause them to tear.
boil · ~2 min
Blanch the bok choy.
In the last minute of cooking the wontons, add the halved baby bok choy to the simmering broth to wilt slightly, about 1-2 minutes.
assemble · ~2 min
Assemble the soup bowls.
1.Divide the cooked wontons evenly among four serving bowls.
2.Ladle the hot, fragrant broth over the wontons.
3.Arrange two bok choy halves in each bowl.
4.Garnish with the reserved green onion greens.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Chill the filling for 15 minutes before folding — it firms up and makes wrapping easier.
2
Seal wonton edges with water, not egg wash, to avoid a pasty texture when boiled.
3
Use a light hand when filling; overstuffed wontons burst open during cooking.
4
Always boil wontons in a separate pot of water to keep the broth clear and clean-tasting.
5
Reserve the green onion tops for garnish — they add a fresh, sharp finish.
6
Simmer the broth gently, not vigorously, to extract ginger-garlic flavor without clouding it.
7
Make a double batch of wontons and freeze uncooked on a tray; then bag for quick future meals.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Replace pork and shrimp with finely chopped mushrooms, crumbled firm tofu, and shredded cabbage. Use vegetable broth instead of chicken broth. The umami from mushrooms mimics meatiness.

spicy Szechuan