Wonton Soup with Bok Choy

Wonton filling

• 300 g raw shrimp, peeled, deveined, chopped coarsely (do not paste)
• 200 g pork mince, ~20% fat, not too lean
• 2 tbsp spring onion (white part), finely minced
• 1 tsp fresh ginger, grated
• 2 tsp light soy sauce
• 2 tsp Shaoxing wine
• 1 tsp toasted sesame oil
• 1 tsp sugar
• 0.5 tsp white pepper
• 0.5 tsp salt

Wrappers

• 48 wonton wrappers, fresh or homemade, 20–24 wrappers

Soup base

• 2400 ml chicken stock, clear, unsalted preferred
• 6 fresh ginger, slices
• 2 spring onion (green part), whole stalk
• 20 g dried flounder, for authentic Hong Kong aroma(optional)
• 2 tbsp light soy sauce
• to taste salt
• to taste white pepper

Bok choy & garnish

• 4 baby bok choy, small heads, ~150–200g total
• to taste toasted sesame oil, a few drops to finish(optional)
• 2 spring onion, finely sliced, for garnish

Make the filling

1. 1

   Combine the chopped shrimp, 200 g pork mince, minced spring onion white, grated ginger, soy sauce, 2 tsp Shaoxing wine, sesame oil, 1 tsp sugar, 0.5 tsp white pepper, and 0.5 tsp salt. Mix vigorously in one direction until sticky and cohesive — about 2 minutes.

   3m

   Mix in one direction only — this develops the protein structure and creates a bouncy texture.

2. 2

   Chill the filling for 15 minutes for better structure when folding.

   15m

Fold the wontons

1. 3

   Place 1 teaspoon of filling in the centre of each wrapper. Lightly wet the edges with water. Fold into a rectangle, press to seal, then bring the two corners together and pinch. Keep covered with a damp cloth.

   15m

   Tip: You should have 20–24 wontons. Keep them covered to prevent the wrappers drying out.

Prepare the soup base

1. 4

   Combine the 2400 ml chicken stock, ginger slices, spring onion green, and 20 g dried flounder (if using) in a pot. Simmer gently for 20 minutes, uncovered. Remove the aromatics.

   20mlow

   The broth should be clean and lightly savoury, never dark. No garlic, no chilli oil, no dark soy.

2. 5

   Season the broth with 2 tsp light soy sauce, salt, and a pinch of white pepper. Keep warm.

   1m

Cook bok choy and wontons

1. 6

   Halve the bok choy lengthwise. Blanch in boiling salted water for 30–40 seconds until just tender. Shock briefly in cold water and drain.

   2m

   Blanch separately — never boil bok choy in the soup. This preserves colour and avoids clouding the broth.

2. 7

   Bring a separate pot of water to a gentle boil. Add the wontons and stir once to prevent sticking. Cook for 2.5–3 minutes until floating and slightly translucent. Remove with a slotted spoon.

   3m

   Wontons must be cooked separately from the soup to keep the broth clear.

Assemble

1. 8

   Per bowl: place 5–6 wontons and 1–2 bok choy halves. Ladle over hot broth. Finish with a few drops of sesame oil (if using) and finely sliced spring onion. Serve immediately.

   2m