A steaming bowl of wonton soup is pure comfort—delicate, pork-and-shrimp-filled parcels floating in a fragrant, savory broth. While takeout versions are convenient, making it at home allows you to control the quality of the ingredients and build a broth with real depth. This recipe walks you through creating a simple yet flavorful broth from scratch and assembling tender, juicy wontons that are easier than you might think.
Serve it as a light meal on its own, or pair it with a simple stir-fry for a more substantial spread. The classic garnishes—green onions and a hint of sesame—add the perfect finishing touch.
Servings: 4 (as a main) or 6 (as a starter)
Makes: Approximately 30-35 wontons
Ingredients
For the Broth:
8 cups low-sodium chicken broth
2 cloves garlic, smashed
2 thin slices of fresh ginger (unpeeled is fine)
2 tablespoons low-sodium soy sauce
1 tablespoon mirin or dry sherry (optional)
1 teaspoon sesame oil
Salt and white pepper, to taste
For the Wonton Filling:
½ lb (225g) ground pork
½ lb (225g) raw shrimp, peeled, deveined, and finely chopped
2 green onions, thinly sliced
2 teaspoons fresh ginger, grated
1 clove garlic, minced
1 tablespoon low-sodium soy sauce
1 tablespoon sesame oil
1 teaspoon cornstarch
¼ teaspoon white pepper (or black pepper)
1 large egg, lightly beaten (for sealing wontons)
For Assembly & Serving:
1 package (about 12 oz / 350g) square wonton wrappers
Additional green onions, thinly sliced (for garnish)
Optional: Bok choy, baby spinach, or your favorite greens
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