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Herb and Lime

Wonton Soup

Juicy pork-and-shrimp wontons folded by hand and served in a clear, gingery chicken broth with baby bok choy.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

For the wontons
  • 8 oz ground pork 80/20 works best
  • 4 oz raw shrimp peeled, deveined, finely chopped
  • 2 scallions finely minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon cornstarch
  • 30 square wonton wrappers about 3 1/2 inches
For the broth
  • 8 cups low-sodium chicken broth
  • 4 thin slices fresh ginger
  • 2 scallions cut into 2-inch pieces
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon toasted sesame oil
  • kosher salt and ground white pepper to taste
  • 4 baby bok choy halved lengthwise
To serve
  • thinly sliced scallions
  • chili oil, soy sauce, and black vinegar at the table

Method
 

  1. Mix the filling: combine the ground pork, chopped shrimp, minced scallions, ginger, Shaoxing wine, soy sauce, sesame oil, salt, white pepper, and cornstarch in a large bowl. Stir vigorously in one direction for 2 to 3 minutes, until the mixture turns sticky and tacky.
  2. Fold the wontons: place 1 teaspoon of filling in the center of each wrapper, moisten two edges with water, fold into a triangle pressing out air, then bring the two bottom corners together and pinch to seal. Cover finished wontons with a damp towel.
  3. Simmer the broth: bring the chicken broth, ginger slices, scallion pieces, and Shaoxing wine to a gentle simmer for 10 minutes. Remove the aromatics, stir in the sesame oil, and season with salt and white pepper.
  4. Blanch the bok choy: boil the halved baby bok choy in salted water for 1 to 2 minutes until vivid green and just tender. Lift out with a slotted spoon.
  5. Cook the wontons: boil in batches in a separate pot of rolling water, stirring once so they don't stick. They're done 3 to 4 minutes after floating to the surface.
  6. Assemble and serve: divide wontons among warm bowls, add bok choy, ladle over hot broth, finish with sliced scallions, and serve with chili oil, soy sauce, and black vinegar on the side.