For the Wontons:
- 1/2 pound (225g) ground pork
- 1/2 pound (225g) raw shrimp, peeled, deveined, and finely chopped
- 2 cloves garlic, minced
- 1 green onion, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon fresh ginger, grated
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 package wonton wrappers (usually about 40 wrappers)
For the Soup:
- 8 cups (2 liters) chicken or vegetable broth
- 2-3 slices of fresh ginger
- 2-3 garlic cloves, smashed
- 1 green onion, cut into 2-inch pieces
- Salt and white pepper to taste
- 1-2 cups bok choy or baby bok choy, chopped (or any greens of your choice)
- Fresh cilantro leaves, for garnish (optional)
- In a mixing bowl, combine the ground pork, chopped shrimp, minced garlic, green onion, soy sauce, sesame oil, grated ginger, salt, and white pepper. Mix well until the filling is thoroughly combined.
- Lay out a wonton wrapper and place about 1 teaspoon of the filling in the center. Moisten the edges of the wrapper with water, then fold it in half to form a triangle, pressing the edges to seal. You can also get creative with different folding techniques if desired.
- In a large pot, bring the chicken or vegetable broth to a boil. Add the ginger slices, smashed garlic, and green onion pieces. Allow it to simmer for about 10-15 minutes to infuse the broth with flavor. Remove these aromatics when you’re ready to serve.
- Season the broth with salt and white pepper to taste.
- Bring a separate pot of water to a boil and add the wontons. Cook the wontons until they float to the surface (about 2-3 minutes). Remove them with a slotted spoon and place them directly into serving bowls.
- Add the chopped bok choy or greens to the simmering broth and cook for 2-3 minutes until they’re tender.
- Ladle the hot broth and greens over the cooked wontons in the serving bowls.
- Garnish with fresh cilantro leaves if desired.
Your homemade wonton soup is ready to serve. It’s a flavorful and comforting dish perfect for a light and satisfying dinner.Wonton soup.