Name: Best Ever Wonton Soup
Ingredients: 1 pound (450g) ground pork (preferably not too lean, about 80/20); 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon sesame oil; 1 teaspoon white pepper; 2 teaspoons grated fresh ginger; 2 cloves garlic, finely minced; 2 green onions, finely chopped; 1 tablespoon Shaoxing wine or dry sherry; 40-50 wonton wrappers (square, typically 3.5 inches); 8 cups (2 liters) good-quality chicken stock; 2 tablespoons soy sauce for broth; 1-inch piece fresh ginger, sliced; 2 cloves garlic, crushed; 1 star anise; 2 green onions, white parts only (reserve green parts for garnish); 2 cups baby bok choy, halved or quartered; 2 green onions, green parts thinly sliced; 1 tablespoon sesame oil for serving; Cilantro leaves, for garnish (optional); Chili oil or Sriracha, to taste (optional)

Description

The ultimate Asian comfort food you’ve been craving! This wonton soup brings restaurant-quality flavors right to your kitchen with perfectly seasoned dumplings floating in crystal-clear broth.

Ingredients

Scale

1 pound (450g) ground pork (preferably not too lean, about 80/20)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 teaspoon white pepper
2 teaspoons grated fresh ginger
2 cloves garlic, finely minced
2 green onions, finely chopped
1 tablespoon Shaoxing wine or dry sherry
40–50 wonton wrappers (square, typically 3.5 inches)
8 cups (2 liters) good-quality chicken stock
2 tablespoons soy sauce for broth
1-inch piece fresh ginger, sliced
2 cloves garlic, crushed
1 star anise
2 green onions, white parts only (reserve green parts for garnish)
2 cups baby bok choy, halved or quartered
2 green onions, green parts thinly sliced
1 tablespoon sesame oil for serving
Cilantro leaves, for garnish (optional)
Chili oil or Sriracha, to taste (optional)

Instructions

Mix ground pork, soy sauce, oyster sauce, sesame oil, white pepper, grated ginger, minced garlic, chopped green onions, and Shaoxing wine in a bowl. Stir in one direction for 2 minutes until sticky. Refrigerate for at least 30 minutes.
Place 1 teaspoon of filling in the center of each wonton wrapper. Moisten edges with water, fold into a triangle, then bring bottom corners together to form a “nurse’s cap” shape. Place on a parchment-lined sheet and cover with a damp towel.
Simmer chicken stock with soy sauce, ginger, garlic, star anise, and white parts of green onions for 15-20 minutes. Strain and keep at a gentle simmer.
Bring a separate pot of water to boil. Add wontons in batches, cooking until they float (3-4 minutes). Remove with a slotted spoon and divide among serving bowls.
Add bok choy to the simmering broth for 2 minutes until tender. Ladle broth and vegetables over wontons, drizzle with sesame oil, and garnish with green onions and optional cilantro. Serve immediately with chili oil on the side if desired.