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Easy Homemade Chinese Wonton Soup Recipe

Easy Homemade Chinese Wonton Soup

Tender pork-and-shrimp wontons are cooked separately and served in a fragrant ginger-sesame broth with scallions and optional baby bok choy. This recipe makes about 24 to 30 wontons and serves four.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Wontons
  • 8 ounces Ground pork
  • 4 ounces Raw shrimp, peeled, deveined, and finely chopped
  • 2 tablespoons Scallions, finely chopped
  • 1 tablespoon Fresh ginger, finely grated
  • 1 tablespoon Light soy sauce
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 1 teaspoon Toasted sesame oil
  • 1 teaspoon Cornstarch
  • 1/4 teaspoon Ground white pepper
  • 1/4 teaspoon Salt
  • 24-30 wrappers Round wonton wrappers, about 3 1/2 inches wide
  • 1 small bowl Water, for sealing
For the Soup
  • 6 cups Chicken broth or Chinese-style pork/chicken stock
  • 1 tablespoon Light soy sauce
  • 1 teaspoon Toasted sesame oil
  • 1/2 teaspoon Fresh ginger, grated
  • 1/4 teaspoon Ground white pepper
  • 2 scallions Scallions, thinly sliced
  • 1-2 baby bok choy Baby bok choy, sliced or separated into leaves

Method
 

Step-by-Step
  1. Combine the ground pork, chopped shrimp, finely chopped scallions, grated ginger, light soy sauce, Shaoxing rice wine or dry sherry, toasted sesame oil, cornstarch, white pepper, and salt. Stir in one direction for 1-2 minutes until the filling becomes sticky and cohesive.
  2. Place about 1 teaspoon of filling in the center of each round wrapper. Moisten the edges with water, fold the wrapper in half to form a triangle, press out air, and seal; bring the two lower corners together and press to create the traditional wonton shape.
  3. Place the broth, soy sauce, sesame oil, grated ginger, and white pepper in a saucepan and bring it to a gentle simmer. Add the bok choy if using and cook for 2-3 minutes.
  4. Bring a separate large pot of water to a gentle boil. Cook the wontons in batches for about 4-6 minutes, or until they float and the pork and shrimp filling is cooked through.
  5. Divide the cooked wontons among four bowls and ladle the hot broth and bok choy over them. Garnish with sliced scallions and serve with optional chili oil, white pepper, cilantro, or a few drops of black vinegar.

Notes

Keep unused wrappers covered with a damp kitchen towel or plastic wrap so they do not dry out. Freeze uncooked wontons in a single layer on a parchment-lined tray, then transfer them to a freezer bag once firm; cook directly from frozen and add about 1-2 minutes to the cooking time.