Wonton Soup
Wonton Soup
Ingredients
For the Wontons
- 1 pound ground pork
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1/4 cup scallions, chopped
- 1 teaspoon fresh ginger, grated
- 1 1/2 teaspoons mushroom bouillon powder
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
- 1 teaspoon premium soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sesame oil
- wonton wrappers, as needed
- water, for sealing wrappers
For the Broth
- water, as needed
- scallions, whole pieces
- fresh ginger, a piece
- 1/2 teaspoon chicken powder
- sesame oil, a tiny bit
- oyster sauce, a little bit
- baby bok choy, as needed
For Garnish
- scallions, chopped, more for garnish
- white pepper, for sprinkling
Instructions
- 1
Bring water to a simmer in a saucepan for the broth. Add whole scallions and a piece of ginger to the simmering water. Add 1/2 teaspoon chicken powder, a tiny bit of sesame oil, and a little bit of oyster sauce. Keep the broth at a simmer while you prepare the wontons.
⏱️ 5 min
- 2
To prepare the wonton filling, grate fresh ginger by covering a box grater with plastic wrap and rubbing the ginger back and forth over it to collect the pulp. Chop the peeled and deveined shrimp into small pieces.
⏱️ 5 min
- 3
In a large bowl, combine the ground pork and chopped shrimp. Add the grated ginger, 1/4 cup finely chopped scallions, 1 1/2 teaspoons mushroom bouillon powder, 1 teaspoon sugar, 1 tablespoon cornstarch, 1/2 teaspoon white pepper, 1 teaspoon premium soy sauce, 1 teaspoon oyster sauce, and 1 teaspoon sesame oil.
⏱️ 5 min
- 4
Mix all the filling ingredients thoroughly until well combined. Cover the bowl with plastic wrap and let the filling chill for 30 minutes in the refrigerator to firm up.
⏱️ 5 min
- 5
Set up a wrapping station with wonton wrappers, a small bowl of water, and the chilled filling. Take one wonton wrapper, wet its edges with water, and place about a teaspoon of filling in the center.
⏱️ 10 min
- 6
To wrap, you can use two methods: Method 1 (Golden Purse): Bring two opposite edges of the wrapper together over the filling to form a triangle, then bring the remaining two side edges together and seal them to create a 'little purse'. Method 2 (Triangle with sealed sides): Fold the wrapper into a triangle, then bring the two side points of the triangle together and seal them. Continue wrapping until all the filling is used, placing finished wontons on a tray.
⏱️ 10 min
- 7
Bring a separate pot of water to a rolling boil. Carefully add the wrapped wontons to the boiling water. Cook for approximately 1 to 2 minutes, or until they float. Gently coax them around with a slotted spoon to prevent sticking.
⏱️ 5 min•🌡️ 212
- 8
While the wontons are cooking, use a slotted spoon to fish out and discard the whole ginger and scallions from the simmering broth.
⏱️ 2 min
- 9
After removing the wontons, blanch the baby bok choy in the same boiling water until bright green and stems soften slightly.
⏱️ 3 min•🌡️ 212
- 10
Place the cooked wontons into individual serving bowls. Add the blanched bok choy to each bowl. Ladle the hot, seasoned broth over the wontons and bok choy. Garnish with additional chopped scallions and a sprinkle of white pepper. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Wonton Soup
For the Wontons
- 1 pound ground pork
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1/4 cup scallions, chopped
- 1 teaspoon fresh ginger, grated
- 1 1/2 teaspoons mushroom bouillon powder
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
- 1 teaspoon premium soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sesame oil
- wonton wrappers, as needed
- water, for sealing wrappers
For the Broth
- water, as needed
- scallions, whole pieces
- fresh ginger, a piece
- 1/2 teaspoon chicken powder
- sesame oil, a tiny bit
- oyster sauce, a little bit
- baby bok choy, as needed
For Garnish
- scallions, chopped, more for garnish
- white pepper, for sprinkling
Instructions
- 1
Bring water to a simmer in a saucepan for the broth. Add whole scallions and a piece of ginger to the simmering water. Add 1/2 teaspoon chicken powder, a tiny bit of sesame oil, and a little bit of oyster sauce. Keep the broth at a simmer while you prepare the wontons.
⏱️ 5 min - 2
To prepare the wonton filling, grate fresh ginger by covering a box grater with plastic wrap and rubbing the ginger back and forth over it to collect the pulp. Chop the peeled and deveined shrimp into small pieces.
⏱️ 5 min - 3
In a large bowl, combine the ground pork and chopped shrimp. Add the grated ginger, 1/4 cup finely chopped scallions, 1 1/2 teaspoons mushroom bouillon powder, 1 teaspoon sugar, 1 tablespoon cornstarch, 1/2 teaspoon white pepper, 1 teaspoon premium soy sauce, 1 teaspoon oyster sauce, and 1 teaspoon sesame oil.
⏱️ 5 min - 4
Mix all the filling ingredients thoroughly until well combined. Cover the bowl with plastic wrap and let the filling chill for 30 minutes in the refrigerator to firm up.
⏱️ 5 min - 5
Set up a wrapping station with wonton wrappers, a small bowl of water, and the chilled filling. Take one wonton wrapper, wet its edges with water, and place about a teaspoon of filling in the center.
⏱️ 10 min - 6
To wrap, you can use two methods: Method 1 (Golden Purse): Bring two opposite edges of the wrapper together over the filling to form a triangle, then bring the remaining two side edges together and seal them to create a 'little purse'. Method 2 (Triangle with sealed sides): Fold the wrapper into a triangle, then bring the two side points of the triangle together and seal them. Continue wrapping until all the filling is used, placing finished wontons on a tray.
⏱️ 10 min - 7
Bring a separate pot of water to a rolling boil. Carefully add the wrapped wontons to the boiling water. Cook for approximately 1 to 2 minutes, or until they float. Gently coax them around with a slotted spoon to prevent sticking.
⏱️ 5 min•🌡️ 212 - 8
While the wontons are cooking, use a slotted spoon to fish out and discard the whole ginger and scallions from the simmering broth.
⏱️ 2 min - 9
After removing the wontons, blanch the baby bok choy in the same boiling water until bright green and stems soften slightly.
⏱️ 3 min•🌡️ 212 - 10
Place the cooked wontons into individual serving bowls. Add the blanched bok choy to each bowl. Ladle the hot, seasoned broth over the wontons and bok choy. Garnish with additional chopped scallions and a sprinkle of white pepper. Serve immediately.
⏱️ 5 min