Chinese
Wonton Soup
Pork wontons simmer in ginger chicken broth with bok choy until the filling reaches 160°F. The wrappers turn silky but should not fall apart.
- Prep
- 35 min
- Cook
- 20 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
Why you’ll love it
- A small cornstarch addition keeps the pork filling tender.
- Simmering, not a hard boil, keeps the wrappers intact.
- Checking one wonton at 160°F tells you the batch is done.
- Bok choy added at the end stays green and crisp.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Mix the ground pork, grated ginger, minced scallion, 1 tbsp soy sauce, sesame oil, and cornstarch.
- 2
Place a teaspoon of filling in each wrapper. Wet the edges, fold, and press out air. Set the wontons on a floured plate.
- 3
Bring the chicken broth, smashed garlic, sliced ginger, and remaining soy sauce to a simmer in a pot.
- 4
Add the wontons gently. Simmer until they float and the pork filling in the center of a test wonton reaches 160°F, about 6 to 8 minutes.
- 5
Add the bok choy and cook 1 minute until just tender.
- 6
Ladle into bowls and top with sliced scallions. Remove the garlic cloves and ginger slices if you see them.
Pro tips
- Do not overfill the wrappers or they burst.
- Keep shaped wontons covered so the skins do not dry and crack.
- Fish a wonton out and check 160°F before you serve the pot.
Easy substitutions
- ground pork
- ground chicken, still cooked to 165°F in the center
- baby bok choy
- spinach
- wonton wrappers
- square dumpling wrappers
Storage and reheating
Storage
Refrigerate broth and wontons up to 2 days.
Reheating
Simmer gently until the pork filling reaches 160°F, adding a splash of broth if the pot reduced.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 332
- Protein
- 22 g
- Carbs
- 34 g
- Fat
- 12 g
- Fiber
- 2 g
Moderate · Stovetop · Dairy-Free
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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