wonton soup
Ingredients
- 1 lb ground pork, finely minced
- 2 oz shrimp, finely minced
- 3 tbsp soy sauce, divided
- 1 tbsp sesame oil
- 1 tbsp rice wine
- 1 tbsp grated ginger
- 2 scallions, minced fine
- 1 tsp white pepper
- 24 round wonton wrappers
- 6 cups chicken stock
- 2 cups bok choy, cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 tbsp chili oil
- 1 tbsp rice vinegar
Instructions
- Combine ground pork, shrimp, 1 tbsp soy sauce, sesame oil, rice wine, ginger, scallions, and white pepper in a bowl. Mix gently with your fingers until just combined—do not overwork. Let filling rest 10 minutes to meld flavors.
- Fill each wonton wrapper: place 1 tsp filling in center, wet edges with water using your finger, fold triangle, then bring corners together and pinch to seal. Arrange on parchment paper without overlapping.
- Bring 6 cups chicken stock to a rolling boil in a large pot over high heat. Add minced garlic and remaining 2 tbsp soy sauce.
- Working in two batches, gently drop 12 wontons into boiling stock. Maintain a gentle boil—do not stir aggressively. Cook for 5-6 minutes until wontons float and continue floating for 1 minute. Transfer with slotted spoon to serving bowls.
- Repeat step 4 with remaining wontons.
- Add bok choy to the simmering broth and cook for 3-4 minutes until tender but still vibrant. Pour hot broth with bok choy over wontons in bowls.
- Finish each bowl with ½ tsp chili oil and ¼ tsp rice vinegar drizzled on top. Serve immediately while broth is steaming.
Inspired by Jenny Dorsey’s winning wonton soup. This is a plausible recreation, not the chef’s original recipe.