Shanghainese Wonton Soup
Shanghainese Wonton Soup
Ingredients
For the Wonton Filling
- 1 pound ground pork, lean
- 10 ounces shepherd's purse, or napa cabbage, finely chopped
- 1 tablespoon ginger, freshly grated
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
For the Wontons
- 1 package wonton wrappers, about 50-60 wrappers
- 1/4 cup water, for sealing
For the Soup
- 6 cups chicken broth, low sodium
- salt, to taste
- white pepper, to taste
- 2 green onions, chopped, for garnish
Instructions
- 1
Prepare the greens for the filling. If using shepherd's purse, blanch it in boiling water for 1-2 minutes, then immediately transfer to an ice bath. Squeeze out as much water as possible. If using napa cabbage, blanch for 30 seconds and squeeze dry. Finely chop the blanched greens.
⏱️ 10 min•🌡️ 212
- 2
In a large bowl, combine the ground pork, finely chopped greens, grated ginger, light soy sauce, Shaoxing wine, sesame oil, white pepper, and salt. Mix thoroughly until all ingredients are well combined and the mixture is slightly sticky.
⏱️ 10 min
- 3
Prepare a small bowl of water for sealing the wontons. Lay a wonton wrapper flat on a clean surface. Place about 1 teaspoon of filling in the center of the wrapper. Dip your finger in the water and moisten the edges of the wrapper.
⏱️ 5 min
- 4
Fold the wrapper into a triangle, pressing out any air and sealing the edges tightly. For a more traditional Shanghainese shape, bring the two bottom corners of the triangle together and overlap them, sealing with a dab of water to form a small 'boat' or 'ingot' shape. Repeat with the remaining filling and wrappers. You should yield about 50-60 wontons.
⏱️ 20 min
- 5
Bring a large pot of water to a rolling boil. Carefully add the wontons in batches, ensuring not to overcrowd the pot. Cook for 3-5 minutes, or until the wontons float to the surface and the filling is cooked through.
⏱️ 10 min•🌡️ 212
- 6
While the wontons are cooking, heat the chicken broth in a separate pot until simmering. Season the broth with salt and white pepper to taste.
⏱️ 5 min
- 7
Once cooked, remove the wontons from the boiling water with a slotted spoon and divide them among individual serving bowls.
⏱️ 2 min
- 8
Pour the hot chicken broth over the wontons in each bowl. Garnish generously with chopped green onions before serving immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Shanghainese Wonton Soup
Ingredients
For the Wonton Filling
- 1 pound ground pork, lean
- 10 ounces shepherd's purse, or napa cabbage, finely chopped
- 1 tablespoon ginger, freshly grated
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
For the Wontons
- 1 package wonton wrappers, about 50-60 wrappers
- 1/4 cup water, for sealing
For the Soup
- 6 cups chicken broth, low sodium
- salt, to taste
- white pepper, to taste
- 2 green onions, chopped, for garnish
Instructions
- 1
Prepare the greens for the filling. If using shepherd's purse, blanch it in boiling water for 1-2 minutes, then immediately transfer to an ice bath. Squeeze out as much water as possible. If using napa cabbage, blanch for 30 seconds and squeeze dry. Finely chop the blanched greens.
⏱️ 10 min•🌡️ 212 - 2
In a large bowl, combine the ground pork, finely chopped greens, grated ginger, light soy sauce, Shaoxing wine, sesame oil, white pepper, and salt. Mix thoroughly until all ingredients are well combined and the mixture is slightly sticky.
⏱️ 10 min - 3
Prepare a small bowl of water for sealing the wontons. Lay a wonton wrapper flat on a clean surface. Place about 1 teaspoon of filling in the center of the wrapper. Dip your finger in the water and moisten the edges of the wrapper.
⏱️ 5 min - 4
Fold the wrapper into a triangle, pressing out any air and sealing the edges tightly. For a more traditional Shanghainese shape, bring the two bottom corners of the triangle together and overlap them, sealing with a dab of water to form a small 'boat' or 'ingot' shape. Repeat with the remaining filling and wrappers. You should yield about 50-60 wontons.
⏱️ 20 min - 5
Bring a large pot of water to a rolling boil. Carefully add the wontons in batches, ensuring not to overcrowd the pot. Cook for 3-5 minutes, or until the wontons float to the surface and the filling is cooked through.
⏱️ 10 min•🌡️ 212 - 6
While the wontons are cooking, heat the chicken broth in a separate pot until simmering. Season the broth with salt and white pepper to taste.
⏱️ 5 min - 7
Once cooked, remove the wontons from the boiling water with a slotted spoon and divide them among individual serving bowls.
⏱️ 2 min - 8
Pour the hot chicken broth over the wontons in each bowl. Garnish generously with chopped green onions before serving immediately.
⏱️ 3 min