Wonton Soup

Wonton Soup

Delicate pork-filled dumplings simmer in a light, savory broth with scallions and napa cabbage.

Total 1 hr Makes 4 servings Calories 310/serving

Dietary

Dairy free, Nut free

Allergens

Shellfish, Eggs, Wheat, Soy, Sesame, Red meat

Homemade wontons are folded by hand and poached directly in a ginger-scented chicken broth for a comforting, light meal. This classic Cantonese soup balances tender pork filling with silky wrapper and a clean-tasting broth, making it a satisfying starter or light lunch. Fresh scallions and napa cabbage add color and crunch.

Ingredients

  • 1/2 pound ground pork
  • 1/4 pound raw shrimp, peeled, deveined, and minced
  • 2 tablespoons scallions, finely chopped, plus more for garnish
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 30 wonton wrappers
  • 1 egg, beaten, for sealing
  • 6 cups chicken broth
  • 2 slices fresh ginger
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 2 cups napa cabbage, thinly sliced
  • 1/4 teaspoon salt, to taste

Method

  1. In a medium bowl, combine the ground pork, minced shrimp, chopped scallions, ginger, soy sauce, sesame oil, rice wine, salt, and white pepper. Mix with a spoon or your hands until well combined and slightly sticky.

  2. Lay a wonton wrapper on a flat surface and place about 1 teaspoon of filling in the center. Brush two adjacent edges lightly with beaten egg, fold the wrapper into a triangle, and press out any air to seal. Bring the two bottom corners together and pinch to form a classic wonton shape. Repeat with remaining wrappers and filling, keeping finished wontons covered with a damp towel.

  3. In a 6-quart saucepan, bring the chicken broth and ginger slices to a boil over high heat.

  4. Reduce heat to a simmer, stir in the soy sauce and sesame oil, and let the broth simmer gently to let the flavors meld.

  5. Bring a separate large pot of water to a boil. Add the wontons in batches, stirring gently to prevent sticking, and cook until they float to the surface and the wrappers are translucent.

  6. Using a slotted spoon, transfer the cooked wontons directly into the simmering broth.

  7. Add the sliced napa cabbage to the broth and simmer until just wilted and tender.

  8. Taste the broth and season with additional salt if needed. Remove the ginger slices before serving.

  9. Ladle the soup into bowls, dividing the wontons and broth evenly. Garnish with extra chopped scallions and serve hot.

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    Wonton Soup

    Homemade wontons are folded by hand and poached directly in a ginger-scented chicken broth for a comforting, light meal. This classic Cantonese soup balances tender pork filling with silky wrapper and a clean-tasting broth, making it a satisfying starter or light lunch. Fresh scallions and napa cabbage add color and crunch.

    1 hr 4 servings 310 cal

    Ingredients

    • 1/2 pound ground pork
    • 1/4 pound raw shrimp, peeled, deveined, and minced
    • 2 tablespoons scallions, finely chopped, plus more for garnish
    • 1 tablespoon fresh ginger, minced
    • 1 tablespoon soy sauce
    • 1 teaspoon sesame oil
    • 1 teaspoon rice wine
    • 1/2 teaspoon salt
    • 1/4 teaspoon white pepper
    • 30 wonton wrappers
    • 1 egg, beaten, for sealing
    • 6 cups chicken broth
    • 2 slices fresh ginger
    • 1 tablespoon soy sauce
    • 1/2 teaspoon sesame oil
    • 2 cups napa cabbage, thinly sliced
    • 1/4 teaspoon salt, to taste

    Method

    1. 1

      In a medium bowl, combine the ground pork, minced shrimp, chopped scallions, ginger, soy sauce, sesame oil, rice wine, salt, and white pepper. Mix with a spoon or your hands until well combined and slightly sticky.

    2. 2

      Lay a wonton wrapper on a flat surface and place about 1 teaspoon of filling in the center. Brush two adjacent edges lightly with beaten egg, fold the wrapper into a triangle, and press out any air to seal. Bring the two bottom corners together and pinch to form a classic wonton shape. Repeat with remaining wrappers and filling, keeping finished wontons covered with a damp towel.

    3. 3

      In a 6-quart saucepan, bring the chicken broth and ginger slices to a boil over high heat.

    4. 4

      Reduce heat to a simmer, stir in the soy sauce and sesame oil, and let the broth simmer gently to let the flavors meld.

    5. 5

      Bring a separate large pot of water to a boil. Add the wontons in batches, stirring gently to prevent sticking, and cook until they float to the surface and the wrappers are translucent.

    6. 6

      Using a slotted spoon, transfer the cooked wontons directly into the simmering broth.

    7. 7

      Add the sliced napa cabbage to the broth and simmer until just wilted and tender.

    8. 8

      Taste the broth and season with additional salt if needed. Remove the ginger slices before serving.

    9. 9

      Ladle the soup into bowls, dividing the wontons and broth evenly. Garnish with extra chopped scallions and serve hot.