(Serves 4–6)

Ingredients

For the Wonton Filling

• ½ lb (225 g) ground pork (or ground chicken/shrimp)
• 1 cup finely chopped napa cabbage
• 2 green onions, finely chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• ¼ tsp white pepper
• 1 egg white (optional, for binding)
• 30–40 wonton wrappers

For the Soup Broth

• 8 cups chicken broth or stock
• 2 slices fresh ginger
• 2 cloves garlic, smashed
• 1 tbsp soy sauce
• 1 tsp sesame oil
• ½ tsp white pepper
• Salt to taste

Garnish

• 3–4 green onions, sliced
• Fresh cilantro (optional)
• Chili oil (optional)

---

Instructions

Step 1: Make the Filling

1. Combine pork, cabbage, green onions, soy sauce, sesame oil, ginger, garlic, white pepper, and egg white.
2. Mix until well combined.

Step 2: Fold the Wontons

1. Place 1 teaspoon filling in the center of a wonton wrapper.
2. Wet edges with water.
3. Fold into a triangle and press out air.
4. Bring two corners together and seal.

Step 3: Prepare the Broth

1. Add broth, ginger, garlic, soy sauce, sesame oil, and pepper to a pot.
2. Simmer for 15–20 minutes.
3. Remove ginger and garlic pieces.

Step 4: Cook the Wontons

1. Bring a separate pot of water to a gentle boil.
2. Add wontons.
3. Cook 4–5 minutes until they float and are fully cooked.

Step 5: Serve

1. Divide wontons among bowls.
2. Ladle hot broth over them.
3. Top with green onions, cilantro, and chili oil.

---

Approximate Nutrition Information

Per Serving (6 wontons + 1½ cups broth)

Values vary depending on wrapper brand, meat choice, and broth.

---

Nutrition Notes

High in Protein

• Pork, chicken, or shrimp provide quality protein.

Sodium

• Commercial broth and soy sauce can significantly increase sodium.
• Use low-sodium broth and reduced-sodium soy sauce if desired.

Calories

• Mostly from wrappers and filling.
• A lighter version can use lean chicken or turkey.

Gluten

• Traditional wonton wrappers contain wheat.
• Soy sauce typically contains wheat unless gluten-free.

Common Allergens

• Wheat (wrappers)
• Soy (soy sauce)
• Egg (wrappers and optional filling binder)
• Shellfish (if shrimp is used)

---

Frequently Asked Questions

Q: Can I freeze wontons?

Yes. Freeze uncooked wontons on a tray, then transfer to freezer bags. They keep for about 2–3 months.

Q: Do I cook frozen wontons before adding to soup?

No. Cook directly from frozen, adding 2–3 extra minutes to the cooking time.

Q: Why are my wontons falling apart?

Usually because:

• Edges weren’t sealed well.
• Too much filling was added.
• Air was trapped inside.

Q: Can I make vegetarian wonton soup?

Yes. Use:

• Mushrooms
• Tofu
• Napa cabbage
• Carrots
• Vegetable broth

Q: What meat works best?

Traditional choices include:

• Ground pork
• Shrimp
• Pork and shrimp combination
• Ground chicken

Q: Can I make spicy wonton soup like the picture?

Yes. Add:

• 1–2 tbsp chili oil
• Chili flakes
• A spoonful of chili crisp

Q: How long does leftover soup last?

• Refrigerated: 3–4 days
• Frozen broth: up to 3 months

Q: What vegetables can be added?

• Bok choy
• Napa cabbage
• Spinach
• Mushrooms
• Snow peas

Q: How do I know when wontons are done?

They usually float to the surface and reach an internal temperature of 165°F (74°C) for poultry fillings.

Q: Can I use store-bought frozen wontons?

Absolutely. Simply simmer them in broth or cook separately and add to the soup.

This recipe produces a comforting restaurant-style wonton soup with tender dumplings, aromatic broth, and fresh scallion garnish similar to the bowl shown in your photo.