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Pork Wonton Soup

A classic Chinese soup featuring delicate wontons filled with seasoned ground pork and aromatic vegetables, swimming in a light and flavorful broth. This comforting dish balances the tender, juicy dumplings with a clear savory soup.

45 minMediumServes 4320 cal/serving

ChineseSoupStovetopStandardHigh ProteinLow CarbCorn-Free

Ingredients

  • 1 lb ground pork
  • 4 green onions, finely chopped
  • 1 tbsp fresh ginger, grated
  • 2 garlic cloves, minced
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp Shaoxing rice wine or dry sherry
  • 1/2 tsp ground white pepper
  • 1/2 tsp salt
  • 48 wonton wrappers
  • 8 cups chicken broth
  • 4 dried shiitake mushrooms, soaked and sliced
  • 2 star anise
  • 4 slices fresh ginger, sliced
  • 1 tbsp soy sauce, for broth
  • 1 tsp sesame oil, for broth
  • 4 baby bok choy, halved
  • 2 green onions, sliced, for garnish
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. 1

    To make the wonton filling: In a large bowl, combine 1 lb ground pork, 4 finely chopped green onions, 1 tbsp grated fresh ginger, 2 minced garlic cloves, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp Shaoxing rice wine or dry sherry, 1/2 tsp ground white pepper, and 1/2 tsp salt. Mix well until thoroughly combined. Cover and refrigerate for 30 minutes to let the flavors meld.

  2. 2

    To prepare the soup base: In a large pot, combine 8 cups chicken broth, 4 soaked and sliced dried shiitake mushrooms, 2 star anise, and 4 slices sliced fresh ginger. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove the star anise and ginger slices. Add 1 tbsp for broth soy sauce and 1 tsp for broth sesame oil to the broth.

  3. 3

    While the broth simmers, prepare the wontons: Place about 1 teaspoon of the pork filling in the center of each 48 wonton wrappers. Moisten the edges with water, then fold the wrapper in half to form a triangle, pressing the edges to seal. Bring the two corners of the triangle together, moistening one corner with water, and press to seal. Repeat with remaining wrappers and filling.

  4. 4

    In a separate pot, bring water to a boil. Add the 4 halved baby bok choy and cook for 1-2 minutes until tender. Remove with a slotted spoon and set aside.

  5. 5

    In the same pot of boiling water, add the wontons (in batches if necessary). Cook for about 3-4 minutes until they float to the surface and the filling is cooked through. Remove with a slotted spoon.

  6. 6

    To serve: Place cooked bok choy in the bottom of serving bowls. Add the cooked wontons and ladle the hot broth over them.

  7. 7

    Garnish with 2 sliced, for garnish green onions and 1/4 cup chopped fresh cilantro. Serve immediately.

Questions

Can I make Pork Wonton Soup gluten-free?

Not cleanly. 1 tbsp soy sauce, 48 wonton wrappers, 1 tbsp soy sauce, for broth has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free soup collection instead.

How long does Pork Wonton Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Pork Wonton Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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