American Chinese Wonton Soup

• Large stockpot (for broth)
• Medium saucepan or pot (for boiling wontons)
• Mixing bowl
• Cutting board + chef’s knife
• Small food processor (optional for shrimp paste) + damp towel (to cover wrappers)

Base recipe makes 4 servings4 servings. The servings control keeps everything in sync so the recipe still feels balanced when you scale.

• ground pork (preferably ~20% fat)
• raw shrimp, peeled & deveined (pulse ¼ into paste, chop the rest)
• egg white
• light soy sauce
• Shaoxing wine (or dry sherry)
• kosher salt
• sugar
• ground white pepper
• toasted sesame oil
• fresh ginger, finely grated
• scallion, very thinly sliced
• cornstarch
• cold chicken stock (for extra juiciness)
• Water for sealing wrappers (not scaled)
• square wonton wrappers (24–28)

• low-sodium chicken stock
• water
• thin slices fresh ginger
• scallion whites, lightly crushed
• light soy sauce
• kosher salt
• ground white pepper
• rice vinegar (micro-acid lift)
• toasted sesame oil
• MSG (optional but recommended for classic takeout depth)
• baby bok choy halves (optional, for color & texture)
• scallions, thinly sliced (garnish)

• Protein: Ground pork, raw shrimp, egg white
• Produce: Ginger, scallions, baby bok choy (optional)
• Dairy: None
• Pantry & Spices: Wonton wrappers, chicken stock, soy sauce, Shaoxing wine, sesame oil, rice vinegar, cornstarch, sugar, kosher salt, white pepper, MSG (optional)

1. 1. Prep shrimp + start mixing. Pulse ¼ of the shrimp into a paste (optional). Finely chop the rest. This gives the filling that silky “restaurant” bite.
2. 2. Mix the filling until glossy. Add pork, shrimp, egg white, soy, Shaoxing, salt, sugar, white pepper, sesame oil, ginger, scallions, cornstarch, and cold stock. Stir hard in one direction 2–3 minutes until sticky and slightly glossy, clinging to the bowl.
3. 3. Chill 20 minutes (texture insurance). Cover and refrigerate. While it chills, set up your folding station and start the broth infusion.
4. 4. Fold wontons (remove air, seal tight). Place ~1 tsp (8–10 g) filling centered on each wrapper. Wet edges, fold to a triangle, press out air, then bring corners together to seal. Keep wontons covered with a damp towel.
5. 5. Infuse the broth gently. Simmer stock + water with ginger and scallion whites for 10 minutes at a gentle simmer (no rolling boil). Strain for a clear broth.
6. 6. Season for balance. Add soy, salt, white pepper, sesame oil, rice vinegar, and optional MSG. Taste: it should be savory and aromatic, slightly stronger than “perfect” (wontons dilute).
7. 7. Cook wontons in separate water (clarity rule). In a separate pot of gently boiling water, cook wontons in batches 3–4 minutes, stirring gently once. They’re done when floating, wrappers look slightly translucent, and filling feels springy (63°C / 145°F).
8. 8. Assemble + serve immediately. Transfer wontons to bowls. (Optional) Warm bok choy in the wonton water 30–45 seconds and add to bowls. Ladle hot broth over and finish with sliced scallions.

Store broth and cooked wontons separately for best texture: refrigerate broth up to 4 days and wontons up to 2 days. Reheat broth at a gentle simmer (don’t boil hard). Rewarm wontons by slipping them into hot broth for 30–60 seconds, or re-boil briefly in water, then assemble. Uncooked wontons freeze up to 2 months.

These are rough estimates based on 4 servings and typical ingredients. Actual values will change with your brands, exact portions, and sides. Use this as a general guide, not medical or diet advice.