Kitchen Recipe Collection
Pork and Shrimp Wonton Soup
Plump, juicy dumplings filled with a savory mixture of ground pork and chunks of shrimp, swimming in a clear, comforting chicken broth.
- Prep
- 40 min
- Cook
- 10 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 1 pack square thin wonton wrappers (Hong Kong style, yellow)
- 250g ground pork (with some fat)
- 150g raw shrimp, peeled and roughly chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp Shaoxing wine
- 1/2 tsp white pepper
- 1 tbsp cornstarch
- 1 scallion, finely chopped
- 4 cups high-quality clear chicken broth
- Baby bok choy
- Yellow chives or scallions for garnish
Equipment
- Mixing bowl
- Two pots (one for boiling wontons, one for broth)
Instructions
- 1
Prepare Shrimp
Roughly chop the shrimp. Do not mince them into a paste; you want chunks for texture.
- 2
Mix Filling
In a bowl, vigorously mix the ground pork, chopped shrimp, soy sauce, sesame oil, wine, white pepper, cornstarch, and chopped scallion.
- 3
Stir in One Direction
Stir the filling continuously in one direction for 2-3 minutes until it becomes a sticky, cohesive paste. This creates a bouncy texture.
- 4
Place Wrapper
Place a square wonton wrapper on your palm. Keep the rest covered with a damp towel.
- 5
Add Filling
Place 1 teaspoon of filling in the center of the wrapper.
- 6
Fold Wonton
Wet the edges with water. Fold it in half into a rectangle or triangle, press to seal, then bring the two bottom corners together and pinch to form a 'gold ingot' shape.
- 7
Repeat
Repeat until all filling is used.
- 8
Heat Broth
In a saucepan, heat the chicken broth and season lightly with salt and white pepper.
- 9
Boil Water
Bring a separate large pot of water to a boil for the wontons.
- 10
Cook Wontons
Drop the wontons into the boiling water. Once they float to the top, boil for another 2-3 minutes until the pork is cooked.
- 11
Blanch Greens
In the last 30 seconds, drop the baby bok choy into the wonton water to blanch.
- 12
Assemble
Scoop the wontons and greens into serving bowls, ladle the clear chicken broth over them, and garnish with yellow chives.
Cooking Tips
- Never cook the wontons directly in the serving broth. The flour from the wrappers will make the broth thick and cloudy.
- Hong Kong style wonton wrappers contain egg, which gives them their yellow color and springy texture.
Variations
- Wonton Noodle Soup: Add a nest of cooked thin egg noodles to the bowl before adding the wontons and broth.
Nutrition Estimate
320 calories · 22g protein · 35g carbs · 10g fat · 2g fiber per serving
