Classic Wonton Soup

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A comforting Chinese classic featuring tender pork and shrimp wontons floating in a fragrant, clear chicken broth with baby bok choy and fresh herbs. This soul-warming soup comes together with simple ingredients but delivers deep, satisfying flavor in every spoonful.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 28 gFat
• 8 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 3 gSugar
• 38 gProtein
• 1950 mgSodium
• 720 mgPotassium
• 130 mgCalcium
• 4.5 mgIron
• 30 mgVitamin C
• 3200 mcgVitamin A

Ingredients

For the wontons

• 1 lb (450 g) ground pork
• 1/2 lb (225 g) raw shrimp, peeled and finely chopped
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp Shaoxing wine
• 1 tbsp grated fresh ginger
• 1/2 tsp ground white pepper
• 50 wonton wrappers

For the broth

• 8 cups (2 L) chicken broth
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 inch piece ginger, sliced
• 2 cloves garlic, smashed
• 2 whole scallions

For the vegetables and garnish

• 4 baby bok choy, halved lengthwise
• 1 medium carrot, julienned
• 1/4 cup fresh cilantro leaves
• 2 scallions, thinly sliced

Directions

1. In a large bowl, combine the ground pork, chopped shrimp, soy sauce, sesame oil, Shaoxing wine, grated ginger, and white pepper. Stir in one direction for 3-4 minutes until the mixture becomes sticky and well combined.
2. Set up a wrapping station with the wonton wrappers, filling, and a small bowl of water. Place about 1 teaspoon of filling in the center of each wrapper.
3. Dip your finger in water and moisten the edges of the wrapper. Fold in half to form a triangle, pressing out any air and sealing tightly. Bring the two outer corners together, overlap them, and press to seal, forming the classic wonton shape. Repeat with the remaining wrappers and filling.
4. In a large pot, combine the chicken broth, soy sauce, sesame oil, sliced ginger, smashed garlic, and whole scallions. Bring to a gentle simmer over medium heat and cook for 10 minutes to develop the flavors.
5. Bring a separate large pot of water to a boil. Carefully drop the wontons into the boiling water in batches, stirring gently to prevent sticking. Cook for 4-5 minutes, until the wontons float and the filling is cooked through.
6. Add the halved bok choy and julienned carrots to the simmering broth and cook for 2-3 minutes until the vegetables are just tender but still vibrant green.
7. Remove the ginger slices, garlic, and whole scallions from the broth. Season with salt and additional white pepper to taste.
8. Using a slotted spoon, divide the cooked wontons evenly among 4 serving bowls. Ladle the hot broth, bok choy, and carrots over the wontons.
9. Garnish each bowl with sliced scallions and fresh cilantro. Serve immediately while hot.

Cook’s Notes

• Press out any trapped air when sealing wontons to prevent them from bursting open while cooking.
• Uncooked wontons freeze beautifully: arrange on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months.
• For a richer, deeper broth, simmer chicken bones with the broth ingredients for 30-45 minutes before assembling the soup.
• Cook wontons in batches to avoid overcrowding the pot, which can cause them to stick together or break apart.
• Fresh wonton wrappers from the refrigerated section of an Asian market yield a much better texture than dried wrappers.

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