Wonton Soup with Bok Choy and Sesame Oil

ChineseBrunch

Recipe Story

origins & traditions

This traditional Chinese wonton soup features tender, handcrafted wontons filled with a savory mixture of ground pork and minced shrimp, seasoned with ginger, garlic, and soy sauce. The wontons are cooked to perfection and served in a clear, flavorful chicken broth that has been simmered with aromatics. Fresh bok choy adds a crisp, slightly sweet element to the soup, while scallions provide a mild onion flavor. A finishing drizzle of toasted sesame oil brings depth and a nutty aroma that ties all the components together. This comforting one-pot meal is perfect for brunch, offering both nourishment and satisfaction. The delicate wonton wrappers encase the juicy filling, creating little pockets of flavor in every spoonful. The soup is light yet filling, making it an ideal choice for any occasion. Traditionally enjoyed during dim sum service, this homemade version allows you to experience authentic Chinese flavors in your own kitchen.

Instructions

step by step

0/6 done

Prepare the wonton filling: In a mixing bowl, combine ground pork, minced shrimp, minced garlic, grated ginger, soy sauce, sesame oil, and white pepper. Mix thoroughly until well combined and slightly sticky.
Assemble the wontons: Place a wonton wrapper on a clean surface. Add 1 teaspoon of filling to the center. Lightly wet the edges with water, fold the wrapper in half to form a triangle, pressing out any air bubbles. Bring the two bottom corners together and press to seal. Repeat with remaining wrappers and filling.
Prepare the broth: In a large stockpot, bring chicken broth to a gentle boil. Add sliced ginger, garlic cloves, and a splash of soy sauce. Reduce heat and simmer for 10 minutes to infuse flavors.
Cook the wontons: Carefully drop the wontons into the simmering broth. Cook for 6-8 minutes until they float to the surface and the filling is cooked through.
Add the vegetables: Add bok choy to the pot and cook for 2-3 minutes until tender but still crisp.
Finish and serve: Remove from heat. Ladle wontons, vegetables, and broth into serving bowls. Garnish with sliced scallions and drizzle with sesame oil. Serve immediately while hot.

Wonton Soup with Bok Choy and Sesame Oil

4.2 (101)

Delicate handmade wontons filled with seasoned pork and shrimp, served in a fragrant chicken broth with fresh bok choy, scallions, and a drizzle of aromatic sesame oil. A comforting and satisfying brunch dish.

medium

1h 5m

4 servings

Ingredients

0 of 10 checked

Wonton Filling

250 grams Ground Turkey, ground
150 grams Shrimp, minced
3 cloves Garlic, minced
2 teaspoons Ginger, grated
2 tablespoons Soy Sauce
1 teaspoons Sesame Oil
1/2 teaspoons Black Pepper, ground

Soup Base

2 pieces Onions, sliced thin

Vegetables

3 cups Cabbage, chopped

Seasoning

1 teaspoons Salt

Chef Tips

expert advice

•For the best texture, avoid overmixing the wonton filling as this can make it tough.

•Keep wonton wrappers covered with a damp towel while working to prevent drying.

•You can prepare wontons ahead and freeze them on a baking sheet before transferring to a freezer bag; cook directly from frozen, adding 2-3 extra minutes to cooking time.

•For a richer broth, add a piece of kombu or dried shiitake mushrooms during simmering.

•The key to clear broth is maintaining a gentle simmer rather than a rolling boil.

Variations & Substitutions

make it your own

•If bok choy is unavailable, substitute with napa cabbage or baby spinach.

•For vegetarian wontons, substitute the meat filling with finely chopped mushrooms, tofu, and cabbage seasoned with soy sauce and sesame oil.

Serving & Pairings

what goes well

•For a spicier version, add a teaspoon of chili oil or serve with chili paste on the side.

Storage & Reheating

keeping it fresh

Storage

Store leftover wontons and broth separately in airtight containers in the refrigerator for up to 2 days. The wontons will absorb liquid over time, so it is best to store them apart from the broth. Uncooked wontons can be frozen for up to 3 months on a parchment-lined baking sheet, then transferred to freezer bags once solid.

Reheating

To reheat, bring broth to a simmer in a saucepan. Add refrigerated wontons and heat for 3-4 minutes until warmed through. Add fresh bok choy and cook for 2 minutes. If reheating frozen uncooked wontons, add directly to simmering broth and cook for 8-10 minutes. Do not microwave wontons as they may become rubbery.