Wonton Soup
Warm and comforting, my wonton soup recipe combines homemade pork and shrimp dumplings with a flavorful broth. Ready in under an hour!
- Prep time
- 45 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 cups chicken stock
- 1 inch fresh ginger (sliced)
- 2 cloves garlic (smashed)
- 2 tbsp light soy sauce
- 1 tbsp toasted sesame oil
- 10 dried shrimp (optional)
- 1/2 lb ground pork
- 1/4 cup green onions (thinly sliced)
- 1 tbsp fresh ginger (minced)
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp toasted sesame oil
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 1/8 tsp Chinese 5 Spice
- 1 tsp cornstarch
- 1/2 lb shrimp (peeled, deveined, and chopped)
- 40 fresh wonton wrappers
- 8 baby bok choy
- 1/4 cup chili crisp
- 1 cup green onions (thinly sliced)
Instructions
- 1
Combine chicken stock, ginger, garlic, soy sauce, sesame oil and dried shrimp in a stock pot over medium heat and bring to a boil. Turn heat to low and simmer for 10 minutes. Remove and discard garlic, ginger and dried shrimp. Keep stock warm on simmer.
- 2
In another stock pot heat 6 cups of water for wontons.
- 3
In a medium bowl, mix together the ground pork, green onions, ginger, soy sauce, Shaoxing wine, sesame oil, salt, white pepper, Chinese 5 Spice and cornstarch. Mix the filling until the pork forms a paste. Add the shrimp, mixing to incorporate thoroughly.
- 4
Fill a small bowl with some water and line a tray with parchment or silicone mat for the wontons. Keep wrappers and finished wontons covered with light kitchen towel as you work, to keep them from drying out.
- 5
Take a wonton wrapper and place on clean surface in diamond shape with one point close to you. With your index finger, wet the top two edges of the wrapper. Add 2 teaspoons of the filling in the center. Fold the wrapper down and over filling and gently press out any air. Press and seal edges. Next, bring the opposite ends of the wrapper together and use a dab of water and pinch together to seal. This makes about 30-32 wontons total.
- 6
Put bok choy in stockpot of boiling water and blanch for 1 minute. Remove, drain and transfer 2 baby bok choy to each bowl.
- 7
Next, gently add the wontons to the boiling water in several batches. Move them around with a spoon to avoid sticking. When the wontons rise and float to the surface, continue boiling for another 1½ minutes.
- 8
Transfer 7 wontons to each bowl and scoop seasoned broth over each bowl of wontons and bok choy. Serve with Chili Crisp and sliced green onions.