Wonton Soup
Ingredients
- 8 oz ground pork, finely minced
- 2 oz shrimp, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 green onion, finely chopped
- 24 wonton wrappers
- 6 cups chicken stock
- 2 cups baby bok choy, halved lengthwise
- 1 tbsp chili oil
- 2 tsp white pepper
- 1 tsp kosher salt
Instructions
- Combine ground pork, minced shrimp, 1 tbsp soy sauce, sesame oil, rice vinegar, ginger, garlic, and green onion in a bowl. Mix gently until just combined—do not overmix or wontons will be dense. Fill each wonton wrapper with 1 tsp filling, wet edges with water, fold into triangle, then bring corners together and seal tightly.
- Bring 6 cups chicken stock to a boil in a large pot over medium-high heat. Add 1 tbsp soy sauce and white pepper, stirring to combine. Taste and adjust seasoning with salt.
- Working in batches to avoid crowding, gently drop wontons into boiling stock. They will sink, then float to the surface after 3-4 minutes. Once floating, cook for another 2 minutes until the wrapper becomes translucent and slightly tender.
- Add halved bok choy to the pot and simmer for 2-3 minutes until stems are tender-crisp but still have bite.
- Ladle wontons and soup into bowls, dividing bok choy evenly. Drizzle each bowl with ½ tsp chili oil and finish with a pinch of white pepper. Serve immediately at 180°F while broth is still steaming.
Inspired by Dale Talde’s winning wonton soup. This is a plausible recreation, not the chef’s original recipe.