📝 About This Recipe
This comforting Chinese classic features delicate 'pillows' of savory pork and shrimp floating in a golden, aromatic broth. Perfect for kids, these homemade wontons are fun to assemble and provide a nutritious, protein-packed meal that is gentle on the palate. The combination of ginger-scented soup and silky dumplings makes every spoonful a warm, soul-soothing adventure.
🥗 Ingredients
The Wonton Filling
- 1/2 pound Ground pork (at least 20% fat for juiciness)
- 1/2 pound Shrimp (peeled, deveined, and finely minced)
- 1 tablespoon Soy sauce (low sodium preferred)
- 1 teaspoon Toasted sesame oil
- 1 teaspoon Fresh ginger (grated into a paste)
- 1/2 teaspoon Sugar (to balance the salt)
- 1 teaspoon Cornstarch (helps bind the filling)
- 30-40 pieces Wonton wrappers (square or round variety)
The Golden Broth
- 6 cups Chicken stock (high quality or homemade)
- 2 pieces Garlic cloves (smashed whole)
- 3 pieces Ginger slices (1-inch thick coins)
- 2 pieces Green onions (cut into 2-inch lengths)
- 2 heads Baby bok choy (quartered lengthwise)
For Garnish
- 2 tablespoons Green onions (finely sliced)
- 1 teaspoon Toasted sesame oil (for a final drizzle)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground pork, minced shrimp, soy sauce, sesame oil, grated ginger, sugar, and cornstarch.
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2
Using a spoon or clean hands, stir the filling vigorously in one direction for 2-3 minutes until it becomes sticky and paste-like. This ensures a bouncy texture.
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3
Prepare a small bowl of water for sealing. Lay one wonton wrapper on a flat surface and place 1 rounded teaspoon of filling in the center.
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4
Moisten the edges of the wrapper with water. Fold the wrapper in half to form a triangle (or rectangle), pressing out any air bubbles around the filling.
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5
Bring the two bottom corners of the triangle together, overlap them slightly, and seal with a dab of water. Repeat until all filling is used.
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6
In a large pot, combine the chicken stock, smashed garlic, ginger slices, and green onion lengths. Bring to a boil over medium-high heat.
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7
Once boiling, reduce heat to low and simmer the broth for 10 minutes to infuse the aromatics. Remove the garlic, ginger, and onion pieces with a slotted spoon.
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8
Bring the broth back to a gentle simmer and add the quartered baby bok choy. Cook for 2 minutes until tender-crisp.
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9
In a separate large pot of boiling water, carefully drop in the wontons. Do not overcrowd; cook in batches if necessary.
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10
Boil the wontons for 3-4 minutes. They will float to the surface when they are nearly done; let them cook for one additional minute after floating to ensure the pork is fully cooked.
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11
Use a slotted spoon to transfer the cooked wontons directly into individual serving bowls.
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12
Ladle the hot, aromatic broth and bok choy over the wontons. Garnish with fresh green onions and a tiny drop of sesame oil.
💡 Chef's Tips
Don't overfill the wontons or they will burst during cooking; a teaspoon is plenty. Cooking the wontons in a separate pot of water keeps the main soup broth clear rather than cloudy from the excess flour on the wrappers. If the kids are picky, you can finely mince the bok choy and stir it into the filling instead of serving it in the broth. You can freeze uncooked wontons on a tray for 1 hour, then move to a bag for a quick future meal—just add 2 minutes to the boiling time. Always stir the filling in one direction to develop the proteins, which gives the wontons their signature 'snap'.
🍽️ Serving Suggestions
Serve with a side of crispy spring rolls for added texture. Pair with a small bowl of steamed jasmine rice for a heartier meal. Offer a small dish of soy sauce or sweet chili sauce for dipping the wontons. Serve with a glass of iced chrysanthemum tea or apple juice. Add a few drops of mild chili oil to the adult portions for an extra kick.