Here’s a detailed, authentic-style Wonton Soup recipe you can follow step-by-step. This version includes homemade broth and traditional pork wontons, plus tips for shortcuts.

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🥟 Wonton Soup (Classic Chinese Style)

🛒 Ingredients

For the Wontons (about 35–40 pieces)

• 250g (½ lb) ground pork (preferably with some fat)

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon Shaoxing wine (optional but authentic)

• 1 teaspoon grated fresh ginger

• 1 tablespoon finely chopped green onions

• ½ teaspoon sugar

• ¼ teaspoon white pepper

• 1 tablespoon very finely chopped shrimp (optional but traditional)

• 1 teaspoon cornstarch

• 35–40 wonton wrappers

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For the Broth

• 6 cups good-quality chicken stock

• 1 cup water

• 2 slices fresh ginger

• 1–2 garlic cloves (lightly crushed)

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• ½ teaspoon sugar

• Salt to taste

• White pepper to taste

Optional add-ins:

• Baby bok choy

• Spinach

• Thinly sliced mushrooms

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🥣 Step 1: Make the Filling

1. In a bowl, combine ground pork, soy sauce, sesame oil, Shaoxing wine, ginger, green onions, sugar, white pepper, shrimp (if using), and cornstarch.

2. Mix in one direction (clockwise) for 3–4 minutes until sticky and slightly elastic.
   👉 This creates a better texture.

Refrigerate for 20–30 minutes while you prepare wrappers.

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🥟 Step 2: Wrap the Wontons

1. Place a wrapper flat on your palm.

2. Add about 1 teaspoon of filling in the center.

3. Lightly wet the edges with water.

4. Fold into a triangle and press to seal.

5. Bring the two bottom corners together and press to form the classic wonton shape.

Keep wrapped wontons covered with a damp cloth to prevent drying.

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🍲 Step 3: Prepare the Broth

1. In a pot, combine chicken stock, water, ginger, and garlic.

2. Simmer gently for 10–15 minutes.

3. Remove ginger and garlic.

4. Add soy sauce, sesame oil, sugar, white pepper, and salt to taste.

Keep broth hot but not boiling aggressively.

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🔥 Step 4: Cook the Wontons

1. Bring a separate pot of water to a gentle boil.

2. Add wontons (do not overcrowd).

3. Cook 3–4 minutes until they float and the filling is cooked through.

4. Remove with a slotted spoon.

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🥬 Step 5: Assemble

1. Place cooked wontons into serving bowls.

2. Add blanched bok choy or spinach if desired.

3. Ladle hot broth over.

4. Garnish with green onions and a few drops of sesame oil.

Serve immediately.

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⭐ Pro Tips

• If using store-bought stock, choose low sodium and adjust seasoning.

• Wontons freeze beautifully — freeze them on a tray first, then transfer to a bag.

• For restaurant-style depth, add a small piece of dried shrimp or dried scallops to the broth while simmering.

• A tiny drizzle of chili oil adds heat without overpowering.

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If you’d like, I can also give you:

• A quick 20-minute shortcut version

• A Hong Kong-style clear broth version

• Or a spicy Sichuan-style variation