Prep time: 20 mins | Cook time: 15 mins | Servings: 3–4
Ingredients You Need
- For the Wonton Filling:
- Ground pork or chicken: ½ lb (225g)
- Raw shrimp: ½ lb (225g), peeled and finely chopped
- Soy sauce: 1 tbsp
- Sesame oil: 1 tsp
- Fresh ginger: 1 tsp, finely grated
- Green onions: 2, finely chopped
- Sugar: ½ tsp
- Black or white pepper: ¼ tsp
- Wonton wrappers: 1 pack (around 30 wrappers)
- For the Soup Broth:
- Chicken broth or stock: 6 cups
- Garlic: 2 cloves, smashed
- Fresh ginger: 2 small slices
- Soy sauce: 1 tbsp
- Sesame oil: 1 tsp
- Green onions: 2, sliced (for topping)
- Greens (bok choy or spinach): Optional, a small handful
Step 1: Make the Filling
In a bowl, mix the ground meat, chopped shrimp, soy sauce, sesame oil, ginger, green onions, sugar, and pepper. Stir everything fast in one direction for 1 minute until it turns into a smooth, sticky paste.
Step 2: Wrap the Wontons
- Lay a wonton wrapper flat on your hand.
- Put 1 small teaspoon of filling in the center.
- Wet two edges of the wrapper with water using your fingertip.
- Fold it over into a triangle, squeezing out any trapped air to seal it tight.
- Put a tiny dab of water on one bottom corner of the triangle, pull the two bottom corners together, overlap them, and press to stick.
Step 3: Make the Broth
In a soup pot, mix the chicken broth, garlic, ginger slices, soy sauce, and pepper. Bring it to a boil, then turn the heat down and let it simmer for 10 minutes. Scoop out the garlic and ginger pieces, then stir in 1 tsp of sesame oil. Keep it hot on low heat.
Step 4: Cook the Wontons
Boil plain water in a separate pot. Drop in the wontons gently. Cook for 3 to 4 minutes—they will float to the top when they are fully cooked. Scoop them out with a slotted spoon. (Optional: Toss your green veggies into the hot soup broth for 1 minute to soften).
Step 5: Serve
Put 6 to 8 cooked wontons in a bowl, ladle the hot broth over them, and sprinkle sliced green onions on top.
