Pork Wonton Soup
Tender pork-filled wontons swimming in a savory broth with bok choy and scallions. Restaurant-quality soup that looks impressive but comes together in under 45 minutes.
- Total time
- 40 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- 6 oz ground pork
- 12 wrappers wonton wrappers
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- 1 clove garlic, minced
- 4 cups chicken stock
- 1.5 teaspoons soy sauce
- 3 slices ginger, sliced
- 4 oz bok choy
- 1 scallion scallion, sliced
Instructions
- 1
Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 2
Slice the bok choy lengthwise from the root toward the leafy end into 2-inch-long pieces, keeping tender leaves separate from thicker stems.
- 3
Slice the scallion crosswise into 1/4-inch-wide rings, separating the white and light green parts from the dark green tops.
- 4
Slice the ginger into three thin slices, about 1/8-inch thick, by laying it on its side and cutting straight down across the width.
- 5
In a small bowl, combine the ground pork, minced garlic, 1 tablespoon soy sauce, and 0.5 teaspoon sesame oil; stir with a fork until evenly mixed.
- 6
Place a wonton wrapper on the cutting board with one corner pointing toward you, then place 1 teaspoon of pork filling in the center.
- 7
Wet your fingertip with water and run it along all four edges of the wrapper so it is damp, then fold the bottom corner up to meet the top corner, pressing gently to seal into a triangle.
- 8
Hold the triangle with the long edge facing you, then bring the two bottom corners toward each other underneath and press them together to form a little purse shape.
- 9
Repeat steps 6–8 with the remaining 11 wrappers and filling until all wontons are formed; set them on a clean plate.
- 10
Pour the chicken stock into a 3-quart pot and add the ginger slices, then set the pot over medium-high heat.
- 11
Wait until the broth comes to a rolling boil — you will see large, vigorous bubbles breaking the surface, about 8 minutes.
- 12
Carefully drop all 12 wontons into the boiling broth one at a time, stirring gently after adding the last one so nothing sticks to the bottom.
- 13
Wait until the wontons float to the surface, about 3 minutes, stirring once halfway through.
- 14
Add the bok choy stems (not the leaves yet) and stir, then wait 2 minutes until they soften slightly.
- 15
Add the bok choy leaves and stir gently, then wait 30 seconds until they are just barely wilted.
- 16
Stir in 1.5 teaspoons soy sauce until the broth looks evenly darker brown, about 10 seconds.
- 17
Carefully ladle the broth, wontons, and vegetables into two bowls, dividing evenly and making sure each bowl gets 6 wontons and half the bok choy.
- 18
Scatter the white and light green scallion slices over the surface of each bowl as a garnish, then save the dark green tops for eating.
Tools you’ll need
- small bowl
- fork
- cutting board
- chef's knife
- 3-quart pot with lid
- wooden spoon
- ladle
- two soup bowls
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