Delicate handmade wontons filled with savory pork and shrimp, swimming in a fragrant homemade broth infused with ginger and chicken stock. This classic Chinese comfort soup is light yet deeply satisfying, perfect as a starter or light meal that brings authentic restaurant quality to your home kitchen.
⏱️60 min
📊Medium
👥4 servings
🍽️Soup
seafoodmeatfamilylight
Ingredients
24 pieceswonton wrappers
200 gground pork
150 gshrimp
3 stalksgreen onions
2 tablespoonssoy sauce
1 tablespoonsesame oil
1 literchicken stock
20 gfresh ginger
3 clovesgarlic cloves
0.5 teaspoonwhite pepper
1 teaspooncornstarch
200 gbok choy
Instructions
1PREPARE THE FILLING: Finely chop the shrimp into small pieces and mince 2 green onions very finely. In a bowl, combine the ground pork, chopped shrimp, minced green onions, soy sauce, sesame oil, cornstarch, and white pepper. Mix thoroughly with your fingers until the filling is well combined and slightly sticky, which will help the wontons hold together during cooking. Taste and adjust seasoning as needed—the filling should be savory and aromatic.
2FILL THE WONTONS: Place a wonton wrapper on a clean surface with one corner pointing toward you. Add about 1 teaspoon of filling in the center of the wrapper—be careful not to overfill, as this will prevent proper sealing. Wet the edges of the wrapper lightly with water using your finger, then fold the wrapper in half diagonally to create a triangle, pressing firmly to seal the edges and remove any air pockets.
3SHAPE THE WONTONS: Take the triangle and bring the two bottom corners together, crossing them over and pinching to seal. You should now have a small purse-like shape with a peak on top. Place the finished wonton on a plate dusted with cornstarch to prevent sticking. Repeat with remaining wrappers and filling, arranging wontons in a single layer so they don't touch.
4PREPARE THE BROTH: Slice the ginger into thin matchsticks and mince the garlic. In a large pot, heat the chicken stock over medium-high heat. Once steaming, add the ginger slices and minced garlic, simmering for 5 minutes to infuse the broth with their aromatic flavors. The broth should smell fragrant and appetizing, with visible ginger threads floating throughout.
5COOK THE WONTONS: Bring a separate large pot of water to a rolling boil. Gently add the wontons in batches, stirring occasionally to prevent them from sticking to the bottom. They will sink initially, then float to the surface after about 3-4 minutes. Once they float, cook for an additional 2-3 minutes until they are tender and the filling is cooked through. Remove with a slotted spoon and transfer to serving bowls.
6FINISH AND SERVE: Trim the bok choy and add it to the simmering broth, cooking for 2-3 minutes until the leaves are tender but still vibrant green and slightly crisp. Carefully pour the hot broth with ginger and garlic over the wontons in each bowl. Slice the remaining green onion into thin rings and sprinkle generously on top as garnish. Serve immediately while piping hot, allowing the aromatic broth to enhance each delicate bite of the wontons.