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Cantonese Wonton Soup (Delicate Pork and Shrimp Dumplings in Clear Broth with Bok Choy)
The Cantonese noodle shop treasure: silky, thin-skinned wontons packed with seasoned pork and whole shrimp, floating in a fragrant, golden broth laced with ginger, sesame oil, and baby bok choy.
Prep
25 min
Cook
15 min
Total
40 min
Ingredients
4servings
- Wonton wrappers20 piece
- Ground pork200 g
- Clear chicken stock1000 ml
- Soy sauce1 tbsp
- Sesame oil1 tbsp
- Fresh ginger, sliced and minced15 g
- Scallions, sliced2 stalk
Preparation Steps
1
Combine ground pork with 1 tsp minced ginger, 1 tsp soy sauce, and 1 tsp sesame oil, stirring until sticky.
3 min timer
2
Place a teaspoon of filling in center of each wonton wrapper, moisten edges, fold into triangle, and pinch bottom corners together.
8 min timer
3
In a pot, simmer chicken stock with ginger slices and remaining soy sauce for 8 minutes to infuse flavor.
8 min timer
4
Drop wontons into simmering broth and cook for 4-5 minutes until floating and cooked through. Ladle into bowls and finish with scallions and sesame oil.
5 min timer
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Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
