Name: Wonton Soup
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 250 g Ground pork (cold); 150 g Raw shrimp (peeled, deveined, and finely chopped); 3 pieces scallion (finely sliced; keep the white and green parts separate); 20 g fresh ginger (finely grated); 2 tbsp soy sauce (plus more to season the broth if needed); 2 tsp toasted sesame oil (divided); 1/4 tsp White pepper; 32 pieces Wonton wrapper (thawed if frozen); 1.5 l chicken stock (low-sodium); 300 g Bok choy (trimmed and cut into bite-size pieces); 1 tbsp rice vinegar; 1/2 tsp Salt (or to taste)

How to prepare

Combine the ground pork, chopped shrimp, white scallion parts, grated ginger, soy sauce, 1 teaspoon of sesame oil, white pepper, and salt in a bowl. Mix just until sticky and uniform, then chill for 10 minutes.

Place 1 teaspoon of filling in the center of a wonton wrapper. Moisten the wrapper edges with water, fold it into a triangle, press out excess air, and bring the two side corners together to seal. Repeat with the remaining wrappers and filling, keeping finished wontons covered.

Hands folding a wonton wrapper around pork and shrimp filling

AI-generated image

Heat the chicken stock, remaining sesame oil, and rice vinegar in a large pot over medium-high heat. Bring it just to a boil, then reduce to a gentle simmer and taste for seasoning.

Add the bok choy to the simmering broth and cook for 2 minutes, until the stems are just tender and the leaves are bright green.

Lower the wontons into the broth in batches, stirring gently once to prevent sticking. Simmer for 5 to 7 minutes, until the wrappers are tender, the wontons float, and the pork-and-shrimp filling reaches 74°C at the center.

Wontons floating in clear broth with bok choy

AI-generated image

Ladle the soup into four warmed bowls, dividing the wontons and bok choy evenly. Spoon the hot broth over them and scatter with the reserved green scallion slices.

Why this recipe works

A small amount of sesame oil and white pepper gives the pork-and-shrimp filling depth without masking its delicate flavor, while ginger, scallion, and bok choy keep the broth fresh and balanced.

Storage and reheating

How to store it

Refrigerate broth and cooked wontons separately in airtight containers for up to 3 days. Uncooked assembled wontons can be refrigerated, covered, for up to 8 hours or frozen on a tray and transferred to a freezer bag for up to 1 month.

How to reheat it

Bring the broth to a simmer in a saucepan, add refrigerated wontons, and cook until piping hot and the filling reaches 74°C, about 5 to 7 minutes. Reheat frozen wontons directly in simmering broth for 8 to 10 minutes.