Chinese wonton soup is more than just a comforting and delicious dish; it’s a love letter passed down from generation to generation. The tradition of making wonton soup dates back to the Han dynasty over 2,000 years ago, where it was initially made to use leftover meat and vegetables. The dish quickly became popular, and the recipe was passed down to future generations with variations in filling and preparation. The delicate balance of flavors and textures, from the tender pork and shrimp filling to the savory broth, is a testament to the dedication and love that goes into making this dish.
I first learned how to wrap wontons from watching my grandmother in the kitchen. She would carefully fold each wonton wrapper with precision and care, taking the time to make sure each one was perfect. She taught me the secret to making the wonton filling and the broth even more delicious by a little countryside secret – an aromatic oil with spices and herbs she would first make to enhance the flavor of the broth.
With just one taste of this soup, you’ll feel the warmth and comfort that comes from generations of love and tradition. And with the addition of the secret oil, you’ll experience a burst of flavor that will elevate the dish to new heights. It’s a recipe that is not only delicious but also connects us to our cultural heritage and the love that is passed down from one generation to the next.
Let’s get cooking!
Pork & Shrimp Wonton Soup
Ingredients
- 1/2 lb shrimp (deshelled & deveined) finely chopped
- 1/2 lb ground pork
- 1 cup chives chopped
- 1 tablespoon ginger minced
- 2 bunches green onions chopped
- 3 shiitake mushrooms chopped
- 1 cup bok choy
- 1/2 tsp white sugar
- 5 cups chicken stock
- 1 1/2 tbsp oyster sauce
- 1 1/2 tbsp fish sauce
- 1 1/2 tbsp shaoxing wine
- 1 1/2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tsp cornstarch
- 40-50 wonton wrappers
- 1 red onion diced
- 3 bunches green onions chopped
- 1 head garlic minced
- 2 bay leaves
- 2 dried red chili peppers
- 1 star anise
- 1 cinnamon stick
- 2 slices ginger
- 1 1/2 cup vegetable oil or sesame oil
Instructions
- Soak 1 cinnamon stick, 2 bay leaves, 1 star anise and 3 pieces of dried red chilies in hot water for 20 minutes, then drain thoroughly.
- Dice 1 red onion and finely chop a whole head of garlic. Optional: rinse the minced garlic through running water to remove the mercaptans. Dry with paper towels. Cut 3 scallions into 2 inches long pieces. Slice 2 inches of ginger finely.
- Pour 1 1/2 cups of oil into the wok. Add the diced onion. Simmer it on medium-low heat for 5 minutes, then add in the garlic, ginger slices, scallion strips, and the soaked but drained spices. Continue to simmer everything on medium-low heat for another 20 – 30 minutes or until the onion and garlic are lightly golden. Stir constantly.
- Drain the oil through a sieve. Store the oil in a sealable container. Store in fridge.
- Remove the spices, scallions and ginger slices. Finely chop the remaining fried onion and garlic, save for the filling.
- Dice 1/2 lb of peeled and deveined shrimp. Add it to a big mixing bowl along with 1/2 lb of ground pork.
- Season with 1 1/2 tbsp of soy sauce, 1 1/2 tbsp of fish sauce, 1 tbsp of oyster sauce, 1 tbsp of shaoxing cooking wine, and pepper to taste.
- Stir the protein in 1 direction for 5 minutes to develop the texture. Add the fried aromatics, the diced garlic chives. Keep stirring the filling until everything is mixed.
- To wrap the wontons, place a small amount of filling in the center of each wrapper. Moisten the edges with a little water, then bring the corners together and pinch to seal. This recipe includes approximately 40-50 delicious wontons, perfect for sharing with friends and family.
- Bring 5 cups of chicken stock to a boil. Season it with soy sauce, oyster sauce, and sugar by taste.
- Add the wonton. Cook over medium low heat until the wonton float to the top of the water and the pot should come back to a simmer. Add 1/2 cup of cold water to drop the temperature. Wait for the pot to come back to a simmer again. The total cooking time will take about 8-10 minutes. Optionally, throw in some bok choy or vegetable of choice and you are done.
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Did you make this recipe?
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