Delicate Pork and Shrimp Wonton Soup

Why You’ll Love This Recipe

• Delicate, bouncy pork-and-shrimp filling wrapped in tender, translucent wontons.
• Crystal-clear, savory broth with ginger and scallion that lets the wontons shine.
• Quick to assemble with make-ahead options for weeknight ease.
• Light yet satisfying, with optional greens and seaweed for freshness and texture.

Grocery List

• Produce: Scallions, fresh ginger, garlic, baby bok choy or spinach, optional kombu or dried wakame, optional fresh herbs for garnish
• Dairy: None
• Pantry: Wonton wrappers, low-sodium chicken stock, light soy sauce, Shaoxing wine (or dry sherry), cornstarch, sesame oil, white pepper, kosher salt, sugar, optional chili crisp and black vinegar

Full Ingredients

For the Wontons

• 24 square wonton wrappers (3 to 3.5 inch; about 180–200 g total)
• 8 oz (225 g) ground pork
• 6 oz (170 g) raw shrimp, peeled, deveined, finely minced
• 2 tbsp (12 g) finely chopped scallions (green parts)
• 1 tbsp (6 g) finely grated fresh ginger
• 1 large egg white (about 2 tbsp/30 ml), lightly beaten
• 1 tbsp (15 ml) light soy sauce
• 1 tbsp (15 ml) Shaoxing wine (or dry sherry)
• 1 tbsp (8 g) cornstarch
• 2 tbsp (30 ml) cold water
• 1 tsp (5 ml) toasted sesame oil
• 1/2 tsp (1 g) ground white pepper
• 1/2 tsp (3 g) kosher salt
• 1/4 tsp (1 g) sugar

For the Broth

• 6 cups (1.42 L) low-sodium chicken stock
• 2 cups (480 ml) water
• 4 slices fresh ginger (1/4 inch thick)
• 2 scallion whites, lightly crushed
• 1 garlic clove, lightly crushed (optional)
• 1 small piece kombu (about 3 x 3 inches / 7.5 x 7.5 cm) or 1 tbsp dried wakame (optional)
• 1–1.5 tsp (5–8 ml) light soy sauce, to taste
• 1/2 tsp (3 g) kosher salt, or to taste
• 1/4 tsp (1 g) ground white pepper, plus more to finish
• 1 tsp (5 ml) toasted sesame oil, to finish

For Serving

• 6 small baby bok choy, halved lengthwise (8–10 oz total) or 4 oz (115 g) baby spinach
• Thinly sliced scallion greens (2–3 scallions)
• Toasted nori cut in thin ribbons or rehydrated wakame, optional
• Chili crisp and Chinese black vinegar, optional

Step-by-Step Instructions

Step 1: Make a bouncy filling

In a mixing bowl, combine ground pork, minced shrimp, chopped scallions, grated ginger, egg white, light soy sauce, Shaoxing wine, cornstarch, salt, sugar, white pepper, and sesame oil. Beat with chopsticks or a spoon in one direction for 1–2 minutes until the mixture turns sticky and cohesive. Splash in the cold water in two additions, beating after each to fully absorb. The mixture should look smooth and slightly airy. Cover and chill 10–15 minutes while you set up for folding.

Step 2: Set up and fold the wontons

Prepare a small bowl of water, a parchment-lined tray, and a damp towel to cover wrappers. Working one at a time, place a wrapper on your palm, add about 2 teaspoons of filling to the center, and dab water along the edges. Fold into a triangle, pressing firmly to seal and pushing out any air pockets. Dab the two short corners with water and overlap them to form the classic “boat” shape. Arrange on the tray and keep covered with the damp towel to prevent drying.

Step 3: Simmer a clear, aromatic broth

In a pot, combine chicken stock, water, ginger slices, scallion whites, and garlic (if using). Add kombu or dried wakame if you want a gentle ocean note. Bring to a bare simmer (180–190°F / 82–88°C) and cook for 15 minutes; remove kombu after 10 minutes to avoid bitterness. Strain out solids. Season the clear broth with 1–1.5 tsp soy sauce, 1/2 tsp salt (or to taste), and 1/4 tsp white pepper. Keep hot over low heat. Stir in 1 tsp sesame oil just before serving for a soft aroma.

Step 4: Blanch greens and prep seaweed

Bring a separate pot of water to a rolling boil (212°F / 100°C). Blanch baby bok choy until bright and just tender, 45–60 seconds, or blanch spinach for 15–20 seconds. Scoop out and set aside. If using dried wakame, rehydrate in warm water for 5 minutes, then drain well.

Step 5: Boil the wontons

Return the same pot to a rolling boil. Add wontons in batches, stirring gently to prevent sticking. When they float and the wrappers turn translucent, cook 1–2 minutes more. Total time is typically 4–5 minutes, or until the filling reads 165°F/74°C at the center. If cooking from frozen, boil 6–7 minutes.

Step 6: Assemble and finish

Place greens and a few strands of seaweed (if using) into warm bowls. Add 6 wontons per bowl. Ladle in about 2 cups of hot broth, then finish each bowl with a whisper of sesame oil and a dusting of white pepper. Scatter sliced scallion greens over the top.

Step 7: Serve with optional condiments

Taste and adjust salt and pepper. Offer chili crisp for heat and a splash of black vinegar for brightness. Serve immediately while the wrappers are silky and the broth is steaming.

Pro Tips

• For a springy filling, beat the mixture until sticky and add the cold water gradually—this creates a lighter, juicier texture.
• Cook wontons in a separate pot of water to keep the serving broth crystal clear.
• Keep wrappers covered with a damp towel to prevent drying and cracking while you fold.
• Seal tightly and push out air pockets to avoid ruptures during boiling.
• Finish broth with sesame oil off heat so the aroma stays delicate, not burnt.

Variations

• Chicken and Mushroom: Swap pork for ground chicken and add 1/4 cup finely minced shiitakes to the filling.
• Vegetarian: Use a tofu-mushroom filling (extra-firm tofu, minced mushrooms, scallions, ginger) and vegetable stock with kombu for depth.
• Spicy Sichuan-Style: Drizzle bowls with chili oil, add a spoon of chili crisp, and finish with black vinegar for a lively kick.

Storage & Make-Ahead

Freeze uncooked wontons on a parchment-lined sheet until solid, then store in a freezer bag up to 2 months. Boil from frozen 6–7 minutes. The strained broth can be refrigerated up to 4 days or frozen 3 months; reheat gently. Blanched greens keep 2 days. For best texture, store broth, greens, and wontons separately and combine just before serving.

Nutrition (per serving)

Approximate: 360 calories; 27 g protein; 12 g fat; 42 g carbohydrates; 1,000–1,200 mg sodium (varies with stock/soy). Includes 6 wontons, broth, and greens; excludes optional condiments.