Name: Pork and Shrimp Wonton Soup with Ginger Broth
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Ingredients: ½ lb ground pork; ½ lb shrimp, peeled, deveined, and minced; 4 scallions, finely chopped, plus more for garnish; 1 tbsp fresh ginger, grated, divided; 1 clove garlic, minced; 1 tbsp soy sauce; 1 tsp toasted sesame oil, plus more for garnish; 1 tsp Shaoxing wine; 1 tsp cornstarch; ¼ tsp white pepper, plus more for garnish; 30 wonton wrappers; 6 cups chicken stock; 2 scallions, halved (for broth); 3 slices fresh ginger; 2 cups baby bok choy, halved

Pork and Shrimp Wonton Soup with Ginger Broth

Hand-folded pork and shrimp wontons that float in a clear ginger-scallion chicken broth, no frying or steaming involved.

Serves

Prep

40 min

Cook

20 min

Written

August 5, 2026

Ingredients

½ lb ground pork

½ lb shrimp, peeled, deveined, and minced

4 scallions, finely chopped, plus more for garnish

1 tbsp fresh ginger, grated, divided

1 clove garlic, minced

1 tbsp soy sauce

1 tsp toasted sesame oil, plus more for garnish

1 tsp Shaoxing wine

1 tsp cornstarch

¼ tsp white pepper, plus more for garnish

30 wonton wrappers

6 cups chicken stock

2 scallions, halved (for broth)

3 slices fresh ginger

2 cups baby bok choy, halved

Method

Mix the pork, shrimp, half the chopped scallions, half the grated ginger, garlic, soy sauce, sesame oil, wine, cornstarch, and white pepper in a bowl until the filling turns sticky and holds together when pinched.

Lay a wonton wrapper on a work surface, spoon on about a teaspoon of filling, wet the edges with a fingertip of water, and fold into a triangle, pressing the air out before sealing the edges.

Bring the two bottom corners of the triangle together over the filling and pinch to seal into the classic wonton shape.

Repeat with the remaining wrappers and filling, keeping finished wontons under a damp towel so the edges don’t dry out and crack.

Simmer the chicken stock with the halved scallions and ginger slices for 10 minutes, until the kitchen smells like ginger, then strain out the solids.

Season the strained broth with a splash of soy sauce and the remaining grated ginger, and return it to a gentle simmer.

Add the bok choy and cook until just wilted, about 1 minute, then lift out with a slotted spoon and set aside.

Drop the wontons into the simmering broth in batches and cook until they float and the wrappers turn translucent, 3 to 4 minutes.

Divide the wontons and bok choy among bowls, ladle over the hot broth, and finish with the remaining scallions, a drizzle of sesame oil, and a pinch of white pepper.

Notes

The filling is the whole recipe — keep it wetter than a dumpling filling normally wants to be, and stop sealing the moment it holds: an overworked edge is what splits open in the broth and clouds it with pork fat. Straining the aromatics out of the stock before the wontons go in is what keeps the broth glassy instead of murky.

Wontons freeze well raw on a sheet tray, still uncooked when they hit the freezer, so double the filling and freeze half for a faster soup next time — just add a minute or two to the simmer. For a heartier bowl, drop a handful of thin egg noodles into the broth alongside the bok choy.