Wonton Soup

Prep Time:
20 Minutes
Cook Time:
10 Minutes
December 5, 2022
November 16, 2022

Prepare Ahead

Peel and cut the white onion into quarters.  Cut and separate the white parts from the scallions. Roughly chop the green parts and set them aside. Slice the ginger into wedges. Create or measure the stock ahead of time.



1 Small Onion

2 thumbs Fresh Ginger

3 Scallions roughly chopped

1 head of Baby Bok Choy leafy greens or seaweed.

15g Neutral Oil for sauteed veg (Peanut, canola, vegetable)

2 ltr Chicken Stock (From chicken bouillon or any clear stock 40g Knorr/2L water)

23 g Light Soy Sauce

1 g White Pepper

2 g  Kosher Salt

5 g Sesame Oil


450 g Ground Pork

400 g Raw Shrimp

5 g Kosher Salt

5 g Granulated Sugar

2 g Ground White Pepper

10 g Sesame Oil

25 g Rice Wine

8 g Neutral Oil (Vegetable, canola, peanut)

3 g Cornstarch

10 g Water

40-60 Square or Round Wonton Wrappers

1 Egg, whisked


Forming the Broth

  1. Using a small stock pot or Dutch oven, heat oil over medium heat. Add the white section of the scallions, along with the white onions and ginger. Sauté the veggies till lightly softened, roughly 4-5 minutes.
  2. Add the stock, soy sauce, pepper, salt, and oil.  Bring to a boil. After a few minutes at a rolling boil, strain the solids from the broth.
  3. To serve, boil Wontons in water. Add a couple of leafy greens, a few cuts of the green parts of the scallions, and 3 to 5 Wontons in a soup bowl. Cover with broth.

Forming the Wontons

  1. Whisk the egg and set aside.
  2. Mix all other ingredients by hand in a mixing bowl forming a thick muddled mince. Make sure you fully breakdown the proteins into an emulsion. If using frozen cooked shrimp, this can be done in a food processor.
  3. To shape the dumplings, start by placing one wrapper flat on the work surface so it appears as a diamond in front of you. Dipping your finger in the egg, smear the lower sides of the wrapper with egg.  Place roughly a tablespoon of mixture in the center. Fold the wonton in half, pressing out any trapped air bubbles before sealing the edges.
  4. With a finger, push a dimple in the center of the dumpling creating an indentation in the bottom. Use the indentation as a folding point to fold the corners together, sealing the tips together with more egg.
  5. Set on a tray and finish shaping all remaining dumplings.
  6. To cook, bring a pot of water to a rolling boil. Gently drop the wonton dumplings in the water. They should sink to the bottom. After a few minutes, the Wontons will begin to float. After they're so floating, wait another minute before taking them out and placing them into hot wonton broth.
  7. To store extra wontons, freeze them on the tray before adding them to a bag or food storage. Store up to 6 months—Cook the same way as fresh Wontons.

Tools and Vessels

  • 1 Medium Soup Pot for boiling dumplings
  • 1 Large Soup Pot for soup
  • 1 Large Mixing Bowl
  • Stirring Spoon & Ladle
  • A food processor (Optional)

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