Wonton Soup

Wonton Soup features delicate pork-and-shrimp dumplings poached until silky, served in a clear, savory chicken broth perfumed with ginger and scallion. It's a light, comforting classic often eaten as a starter or a simple full meal on its own.

By YumYum Editorial · Chinese

Prep: 30 min · Cook: 20 min · Total: 50 min · Serves 4

Ingredients

• 30 wonton wrappers
• 8 oz ground pork
• 4 oz shrimp, finely chopped
• 1 tbsp soy sauce
• 1 tsp Shaoxing wine
• 1 tsp fresh ginger, minced
• 2 scallions, finely chopped, plus more for garnish
• 1 tsp toasted sesame oil
• 1/2 tsp white pepper
• 6 cups chicken broth
• 2 slices fresh ginger (for broth)
• 1 tsp soy sauce (for broth)
• to taste Baby bok choy leaves, for serving (optional)

Instructions

1. In a bowl, combine ground pork, chopped shrimp, soy sauce, Shaoxing wine, minced ginger, scallions, sesame oil, and white pepper. Mix well until slightly sticky.
2. Place about 1 tsp of filling in the center of each wonton wrapper. Wet the edges with water, fold into a triangle, then bring the two bottom corners together and pinch to seal, forming the classic wonton shape.
3. Bring a large pot of water to a boil. Meanwhile, bring chicken broth to a simmer in a separate pot with ginger slices and soy sauce.
4. Boil the wontons in the water for 4-5 minutes until they float to the surface and the filling is cooked through.
5. If using, blanch bok choy leaves in the same boiling water for 30 seconds until just wilted.
6. Using a slotted spoon, transfer cooked wontons directly into bowls.
7. Ladle the hot seasoned broth over the wontons, add bok choy if using, and garnish with fresh scallions.
8. Serve immediately while piping hot.