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Loading...A comforting Chinese classic featuring delicate pork and shrimp wontons floating in a fragrant clear chicken broth. Each wonton delivers a juicy, savory bite balanced by the light, gingery broth finished with scallions and a swirl of sesame oil.
Prep Time35 mins
Cook Time15 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 395 kcalCalories
- 14 gFat
- 4 gSaturated Fat
- 38 gCarbs
- 1 gFiber
- 2 gSugar
- 28 gProtein
- 1180 mgSodium
- 420 mgPotassium
- 65 mgCalcium
- 3 mgIron
- 4 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the wonton filling
- 8 oz ground pork (about 20% fat)
- 6 oz raw shrimp, peeled, deveined, and finely chopped
- 2 tbsp finely chopped scallion (white parts only)
- 1 tbsp freshly grated ginger
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp toasted sesame oil
- 1/2 tsp fine salt
- 1/4 tsp freshly ground white pepper
- 1 large egg white
For assembly
- 1 package (about 12 oz) square wonton wrappers
- 2 tbsp cornstarch, for dusting
For the broth and garnish
- 8 cups low-sodium chicken broth
- 3 slices fresh ginger, smashed
- 2 scallions, cut into 2-inch pieces
- 2 baby bok choy, halved (optional)
- 2 tbsp thinly sliced scallion greens
- 1 tsp toasted sesame oil
- 1/4 tsp white pepper, plus more to taste
- Fine salt, to taste
Directions
- Make the filling: In a medium bowl, combine the ground pork, chopped shrimp, scallion whites, ginger, soy sauce, Shaoxing wine, sesame oil, salt, white pepper, and egg white. Stir in one direction for 2 to 3 minutes until the mixture becomes sticky and cohesive; cover and chill for 15 minutes.
- Set up an assembly station: Lightly dust a baking sheet with cornstarch. Keep wonton wrappers under a damp towel so they don't dry out. Place a heaping teaspoon of filling in the center of each wrapper.
- Fold the wontons: Brush the edges of a wrapper with water, fold diagonally into a triangle, press out any air, then bring the two outer corners together, dabbing with water to seal. Place each finished wonton on the cornstarch-dusted sheet.
- Prepare the broth: In a large pot, combine the chicken broth, smashed ginger, and scallion pieces. Bring to a gentle simmer over medium heat and cook for 10 minutes to infuse. Season with salt and white pepper to taste.
- Cook the wontons: Bring a separate wide pot of water to a rolling boil. Drop in about half the wontons and stir gently so they don't stick. Cook for 3 to 4 minutes, until they float and the wrappers are tender and translucent. Remove with a slotted spoon and divide among 4 warmed bowls.
- Finish the broth: Add the bok choy halves (if using) to the simmering broth and cook for 1 to 2 minutes until just tender. Stir in the sesame oil.
- Ladle the hot broth and bok choy over the wontons in each bowl. Top with sliced scallion greens and an extra pinch of white pepper. Serve immediately while piping hot.
Cook’s Notes
- Stir the filling in one direction only; this develops the proteins and gives the wontons a springy, bouncy texture when cooked.
- Always cook one test wonton before assembling the rest so you can adjust the seasoning of the filling.
- To freeze, arrange uncooked wontons in a single layer on a parchment-lined tray until firm, then transfer to a freezer bag; cook straight from frozen, adding 1 to 2 minutes to the boiling time.
- Use wonton wrappers straight from the package and keep the rest covered with a barely damp towel to prevent them from cracking while you fold.
- For an even clearer broth, skim any foam from the chicken broth as it warms, or substitute homemade chicken stock for richer depth.
