Lunch · 45 min · chinese

Wonton Soup

If you like wonton wrappers, you’ll love this Chinese lunch — 45 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 24 Wonton wrappers
• 8 oz Ground pork
• 4 oz Shrimp
• 1 lb Baby bok choy
• 6 cups Chicken broth
• 4 slices Fresh ginger
• 0.5 tsp White pepper
• 1 tsp Toasted sesame oil

Steps

1. Mince the shrimp and mix with the pork, grated ginger, a spoon of soy, the wine, and white pepper. Stir one direction until tacky — the same one-direction rule as dumplings; it binds the filling so it stays juicy.
2. Fill each wrapper with a teaspoon of filling, wet two adjacent edges, and fold into a triangle, pressing out all air. Then bring the two bottom corners together and pinch — the classic nurse-cap shape. Air pockets expand in the hot broth and burst the seams, so press firmly.
3. Simmer the broth with the ginger slices 10 minutes to perfume it, then fish the ginger out. Season the broth until it tastes good on its own — wontons add flavor, but they cannot rescue a bland broth.
4. Blanch the bok choy in the broth 2 minutes and divide among bowls. Boil the wontons in a separate pot of water (boiling them in the broth clouds it) until they float plus 1 minute.
5. Divide wontons among the bowls, ladle over the hot broth, and finish with sesame oil and scallions. Eat while the wrappers are still silky — wonton soup is at its best in the first ten minutes.

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