Wonton Soup

Prepare the Wonton Filling

Start by grabbing a large mixing bowl and adding all your filling ingredients: the lean pork mince, roughly chopped prawns or shrimp, finely grated ginger, chopped shallots or green onions, light soy sauce, Shaoxing wine, salt, and toasted sesame oil. Here’s where the magic happens. Using a potato masher, mash everything together about 20 times. You want the mixture to become fairly smooth, but those small chunks of prawn should still be visible. This texture is what makes homemade wontons so special.

Don’t have a potato masher? A fork works too, though it takes a bit more elbow grease. Some folks prefer using their hands for this step, and honestly, that gives you the best feel for the consistency. The filling should hold together when pressed but still have visible texture throughout.

Wrap the Wontons

This is where many people get nervous, but wrapping wontons is actually one of those kitchen skills that looks harder than it is. Lay your square wonton wrappers flat on a clean work surface. Place about 2 teaspoons of filling in the center of each wrapper. Using your finger or a small brush, dampen the edges with water to help them seal.

Now fold the wrapper in half diagonally to create a triangle, pressing out any air as you seal the edges. Air pockets can cause your wontons to burst during cooking, so take a moment to press firmly from the filling outward. Finally, bring the two bottom corners together, overlapping them slightly, and seal with a bit more water. This creates that classic “nurse’s cap” shape you see in restaurants.

Cook or Freeze the Wontons

For immediate cooking, bring a large pot of water to a rolling boil. Gently drop your wontons in, being careful not to overcrowd the pot. Cook for 4 minutes, or until they float to the surface. That floating action is your visual cue that they’re done. Remove them carefully with a slotted spoon and place them directly into your serving bowls.

Planning ahead? You can freeze uncooked wontons for later. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to airtight containers or freezer bags. They’ll keep for up to 3 months. When you’re ready to cook them, go straight from freezer to boiling water for 6 to 8 minutes. No thawing necessary!

Prepare the Aromatic Broth

While your wontons are cooking (or in a separate saucepan if you’re multitasking), combine all your broth ingredients: chicken broth, smashed garlic cloves, that slice of ginger, light soy sauce, sugar, Shaoxing wine, and sesame oil. If you have scallion ends handy, toss those in too. They add extra flavor that you’ll strain out later.

Bring everything to a simmer over high heat, then reduce to medium-high and cook for 5 to 10 minutes. This simmering time allows the garlic and ginger to infuse their flavors throughout the broth. Before serving, fish out the garlic cloves and ginger slice. They’ve done their job and would just be in the way now.

If you’re adding vegetables like bok choy or Chinese broccoli, blanch them right in this broth during the last couple of minutes. It saves dirtying another pot and lets those greens soak up all that flavorful liquid.

Assemble and Serve

Time to bring it all together! If you’re including egg noodles, prepare those according to the package directions (typically 40 to 50 g per person). Place your cooked noodles in the bottom of deep soup bowls, then arrange your wontons and any vegetables alongside them. Ladle the hot, aromatic broth over everything, making sure each bowl gets plenty of liquid.

Finish with a scattering of finely chopped shallots or scallions on top. The fresh green color looks beautiful against the golden broth, and that mild onion bite complements the rich flavors perfectly. Serve immediately while everything is piping hot.