Wonton Soup

Wonton means “swallowing a cloud,” a nod to plump dumplings drifting in clear broth. This Chinese staple wraps pork and shrimp with ginger and scallion, then simmers them gently with bok choy for a light, comforting lunch bowl.

Serves 4

Estimate for one serving

• 320 cal
• 22g protein
• 28g carbs
• 13g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 8 oz ground pork
• 4 oz peeled and deveined shrimp
• 3 scallions
• 1 tbsp minced fresh ginger
• 2 cloves garlic
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp Shaoxing wine
• 1/4 tsp white pepper
• 32 wonton wrappers
• 6 cups chicken broth
• 4 heads bok choy
• 1/2 tsp salt

Instructions

1. 1Finely chop the shrimp and scallions. Mince the ginger and garlic.
2. 2In a bowl, combine ground pork, chopped shrimp, minced ginger, 1 minced garlic clove, soy sauce, sesame oil, Shaoxing wine, white pepper, and half the chopped scallions. Mix vigorously until sticky and well combined (about 2 minutes).
3. 3Lay out a wonton wrapper. Place 1 scant tablespoon of filling in the center. Lightly moisten the edges with water, fold into a triangle, then bring the two bottom corners together and pinch to seal, forming a classic wonton shape. Repeat with remaining wrappers and filling to make about 32 wontons.
4. 4Bring a large pot of water to a boil for cooking the wontons. In a separate large pot, combine chicken broth, remaining soy sauce, remaining minced garlic, and salt. Bring to a simmer over medium heat.
5. 5While broth simmers, add the bok choy (halved lengthwise) and cook 2-3 minutes until just tender. Remove bok choy and set aside. Keep broth hot but not boiling.
6. 6Drop the wontons into the boiling water in batches (about 8-10 at a time). Cook 4-5 minutes until they float and filling is cooked through. Remove with a slotted spoon and divide among 4 bowls.
7. 7Add the cooked bok choy to the bowls. Ladle hot broth over the wontons and greens. Garnish with remaining sliced scallions.
8. 8Serve immediately while hot.