Wonton Soup Homemade: The Ultimate Guide to Deliciousness

Prepare the Wonton Filling: In a large bowl, combine ground pork, chopped shrimp (if using), and green onions. Add soy sauce, sesame oil, ginger, rice vinegar, sugar, and white pepper. Mix well for 3-5 minutes until sticky. Cover and refrigerate for at least 30 minutes.

Fold the Wontons: Set up your workstation with wonton wrappers, filling, beaten egg, and a clean surface. Keep wrappers covered with a damp paper towel.

Place one wrapper on your palm. Add 1 teaspoon of filling to the center.

Dip your finger in egg and moisten all four edges of the wrapper.

Fold diagonally to form a triangle. Press firmly to seal, squeezing out air.

Bring the two bottom corners of the triangle together. Moisten one corner with egg and overlap, pressing to seal.

Place finished wontons on a parchment-lined baking sheet. Repeat. Freeze for 1-2 hours if not cooking immediately, then transfer to a freezer bag.

Prepare the Broth: In a large pot, combine chicken broth, water, ginger slices, smashed garlic, and chopped green onions. Add soy sauce, rice vinegar, sesame oil, sugar, and white pepper.

Bring to a boil, then reduce heat and simmer for at least 30 minutes (or longer for richer flavor).

Strain the broth through a fine-mesh sieve to remove solids.

Taste and adjust seasoning as needed.

Cook Wontons and Assemble Soup: Bring strained broth to a simmer.

Gently drop wontons into simmering broth. Cook for 3-5 minutes, or until they float and are cooked through.

While wontons cook, prepare serving bowls with blanched spinach or bok choy (if using).

Transfer cooked wontons to bowls with a slotted spoon.

Ladle hot broth over wontons and vegetables.

Garnish with chopped green onions, sesame oil, and chili oil/flakes (if desired).

Serve immediately.