Homemade Wonton Soup
Homemade Wonton Soup
Ingredients
For the Stock
- 1 pound shrimp, large, frozen, peeled and deveined, shells reserved
- 1 roasted chicken carcass
- 1 bunch parsley, stems only
- 1 onion, cut into rings
- 2 stalks celery
- 1 piece ginger, sliced
- 2 garlic cloves
- 1 tablespoon black peppercorns, or as needed
- 12 cups cold water, approximately, to 2/3 line of Instant Pot
For the Wonton Filling
- 1 pound ground pork
- 2 garlic cloves, grated
- 1 tablespoon ginger, grated
- 4 green onions, white parts chopped, dark green parts reserved for garnish
- 1 1/2 teaspoons rice wine vinegar
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons Shaoxing wine
- 1 teaspoon Chicken Bouillon Powder
- 1/2 teaspoon Szechuan peppercorns, ground, or to taste
- 1/4 teaspoon kosher salt, to taste
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch
For Wrapping the Wontons
- 1 package wonton skins, extra thin
- 1/4 cup water, for moistening
For Assembling and Serving
- 3 heads baby bok choy, leaves separated
- 1/2 pound shrimp, peeled and deveined
- 1/4 cup green onions, dark green parts, chopped, for garnish
Instructions
- 1
Peel and devein 1 pound of large frozen shrimp, reserving the shells for the stock. Set the peeled shrimp aside for later use.
⏱️ 10 min
- 2
Place the roasted chicken carcass, the reserved shrimp shells, parsley stems, sliced onion, celery stalks, sliced ginger, and 2 garlic cloves into an Instant Pot. Add a good amount of black peppercorns.
⏱️ 5 min
- 3
Fill the Instant Pot with cold water up to the 2/3 line (approximately 12 cups). Close the Instant Pot and pressure cook for 1 hour.
⏱️ 60 min
- 4
Once the pressure cooking is complete, carefully release the pressure. Strain the stock through a colander to remove all large solids.
⏱️ 5 min
- 5
Strain the stock a second time through a cheesecloth-lined sieve into a large pot. This process should yield approximately 12 cups of stock. Taste the stock and season it to your preference.
⏱️ 5 min
- 6
While the stock is cooking, prepare the wonton filling. Place 1 pound of ground pork in a large mixing bowl. Grate 2 cloves of garlic and about 1 tablespoon of ginger directly into the pork.
⏱️ 5 min
- 7
Chop the white parts of 4-5 green onions finely and add them to the pork. Reserve the dark green parts for garnishing the finished soup.
⏱️ 5 min
- 8
Add 1 1/2 teaspoons each of rice wine vinegar, soy sauce, and Shaoxing wine to the bowl. Add 1 teaspoon of Chicken Bouillon Powder.
⏱️ 2 min
- 9
Grind Szechuan peppercorns using a mortar and pestle, then add the ground peppercorns to the mixture. Season with kosher salt to taste. Add 2 teaspoons of sesame oil and 1 teaspoon of cornstarch.
⏱️ 3 min
- 10
Using your hands, mix all the filling ingredients thoroughly in a circular motion until the texture feels "whipped" and well combined.
⏱️ 5 min
- 11
To wrap the wontons, keep the extra thin wonton skins covered with a damp towel to prevent them from drying out. Take one wonton skin and moisten its perimeter with water using your finger.
⏱️ 10 min
- 12
Place a small amount of the prepared pork filling in the center of the wonton skin, being careful not to overstuff. Fold the wonton skin from one point to the opposite point to form a triangle, gently pressing out any air.
⏱️ 15 min
- 13
Bend the bottom corner of the triangle upwards. Moisten the two tips of the folded wonton. Bring the two moistened tips together and press them firmly to seal, making them "kiss." Place the wrapped wontons on a parchment-lined tray and keep them covered with a towel. This recipe yields approximately 45 to 50 wontons.
⏱️ 15 min
- 14
Bring the prepared stock to a boil in the large pot on the stove. Reduce the heat to medium.
⏱️ 5 min
- 15
Add the separated leaves of baby bok choy to the simmering stock and boil for 5 minutes.
⏱️ 5 min
- 16
Add the peeled and deveined shrimp to the stock and cook until pink, about 2-3 minutes.
⏱️ 3 min
- 17
In a separate pot, bring water to a boil. Carefully add the prepared wontons to the boiling water and cook until they float to the surface and are cooked through, about 3-5 minutes. Do this in batches if necessary to avoid overcrowding.
⏱️ 5 min
- 18
To serve, ladle the hot stock with bok choy and shrimp into bowls. Add several cooked wontons to each bowl. Garnish with the reserved chopped dark green parts of the green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Wonton Soup
For the Stock
- 1 pound shrimp, large, frozen, peeled and deveined, shells reserved
- 1 roasted chicken carcass
- 1 bunch parsley, stems only
- 1 onion, cut into rings
- 2 stalks celery
- 1 piece ginger, sliced
- 2 garlic cloves
- 1 tablespoon black peppercorns, or as needed
- 12 cups cold water, approximately, to 2/3 line of Instant Pot
For the Wonton Filling
- 1 pound ground pork
- 2 garlic cloves, grated
- 1 tablespoon ginger, grated
- 4 green onions, white parts chopped, dark green parts reserved for garnish
- 1 1/2 teaspoons rice wine vinegar
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons Shaoxing wine
- 1 teaspoon Chicken Bouillon Powder
- 1/2 teaspoon Szechuan peppercorns, ground, or to taste
- 1/4 teaspoon kosher salt, to taste
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch
For Wrapping the Wontons
- 1 package wonton skins, extra thin
- 1/4 cup water, for moistening
For Assembling and Serving
- 3 heads baby bok choy, leaves separated
- 1/2 pound shrimp, peeled and deveined
- 1/4 cup green onions, dark green parts, chopped, for garnish
Instructions
- 1
Peel and devein 1 pound of large frozen shrimp, reserving the shells for the stock. Set the peeled shrimp aside for later use.
⏱️ 10 min - 2
Place the roasted chicken carcass, the reserved shrimp shells, parsley stems, sliced onion, celery stalks, sliced ginger, and 2 garlic cloves into an Instant Pot. Add a good amount of black peppercorns.
⏱️ 5 min - 3
Fill the Instant Pot with cold water up to the 2/3 line (approximately 12 cups). Close the Instant Pot and pressure cook for 1 hour.
⏱️ 60 min - 4
Once the pressure cooking is complete, carefully release the pressure. Strain the stock through a colander to remove all large solids.
⏱️ 5 min - 5
Strain the stock a second time through a cheesecloth-lined sieve into a large pot. This process should yield approximately 12 cups of stock. Taste the stock and season it to your preference.
⏱️ 5 min - 6
While the stock is cooking, prepare the wonton filling. Place 1 pound of ground pork in a large mixing bowl. Grate 2 cloves of garlic and about 1 tablespoon of ginger directly into the pork.
⏱️ 5 min - 7
Chop the white parts of 4-5 green onions finely and add them to the pork. Reserve the dark green parts for garnishing the finished soup.
⏱️ 5 min - 8
Add 1 1/2 teaspoons each of rice wine vinegar, soy sauce, and Shaoxing wine to the bowl. Add 1 teaspoon of Chicken Bouillon Powder.
⏱️ 2 min - 9
Grind Szechuan peppercorns using a mortar and pestle, then add the ground peppercorns to the mixture. Season with kosher salt to taste. Add 2 teaspoons of sesame oil and 1 teaspoon of cornstarch.
⏱️ 3 min - 10
Using your hands, mix all the filling ingredients thoroughly in a circular motion until the texture feels "whipped" and well combined.
⏱️ 5 min - 11
To wrap the wontons, keep the extra thin wonton skins covered with a damp towel to prevent them from drying out. Take one wonton skin and moisten its perimeter with water using your finger.
⏱️ 10 min - 12
Place a small amount of the prepared pork filling in the center of the wonton skin, being careful not to overstuff. Fold the wonton skin from one point to the opposite point to form a triangle, gently pressing out any air.
⏱️ 15 min - 13
Bend the bottom corner of the triangle upwards. Moisten the two tips of the folded wonton. Bring the two moistened tips together and press them firmly to seal, making them "kiss." Place the wrapped wontons on a parchment-lined tray and keep them covered with a towel. This recipe yields approximately 45 to 50 wontons.
⏱️ 15 min - 14
Bring the prepared stock to a boil in the large pot on the stove. Reduce the heat to medium.
⏱️ 5 min - 15
Add the separated leaves of baby bok choy to the simmering stock and boil for 5 minutes.
⏱️ 5 min - 16
Add the peeled and deveined shrimp to the stock and cook until pink, about 2-3 minutes.
⏱️ 3 min - 17
In a separate pot, bring water to a boil. Carefully add the prepared wontons to the boiling water and cook until they float to the surface and are cooked through, about 3-5 minutes. Do this in batches if necessary to avoid overcrowding.
⏱️ 5 min - 18
To serve, ladle the hot stock with bok choy and shrimp into bowls. Add several cooked wontons to each bowl. Garnish with the reserved chopped dark green parts of the green onions.
⏱️ 2 min