Comforting Homemade Wonton Soup


1/2 lb. ground pork
1/4 lb. peeled shrimp, chopped
1/4 cup scallions, finely sliced
1 egg
2 tbsp light soy sauce
2 tsp Asian sesame oil
1/8 tsp  fish sauce
1 tsp minced ginger root
Salt and pepper, to taste
1 package (1 lb.) wonton wrapper


8 cups low-sodium chicken for broth, plus 8 cups of broth for boiling wontons
6 pieces baby bok choy, washed and sliced in half (will make 4 servings)
1/4 tsp fish sauce
4 tbsp scallions, thinly sliced
1/4 cup carrots, thinly sliced
2 tbsp cilantro, finely chopped
1/2 tsp pepper, finely ground


scallions, finely chopped
cilantro, finely chopped
Chinese bbq pork (you can pick this up at a local Chinese restaurant or Costco has a pretty good one as well)
white pepper


To make the wontons, in a medium bowl, combine the pork, shrimp, and scallions. In a small bowl, whisk together the egg, soy sauce, sesame oil, fish sauce, ginger, salt and pepper. Stir the egg mixture into the pork mixture, mixing well. 

To assemble the wontons, lay out a wrapper and place a teaspoon or so of the mixture in the center of each wrapper. Dip your finger in water and spread along two edges of each wrapper. Fold each in half on the diagonal to form a triangle and press the seams to seal securely. Place on a baking sheet. Repeat until all the filling is used. Discard any remaining wrappers. Cover with plastic wrap and refrigerate the wontons until needed.

In a large saucepan, bring the broth to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer. Add carrots and cook for 5 minutes. Add baby bok choy, scallions, and cilantro. Cook for 3 minutes and remove from heat. 

Next, in a second saucepan, add chicken broth to a  large saucepan and bring to a boil. Carefully drop the wontons into the boiling broth. Reduce the heat to low and low and cook until until the filling if sully cooked, about 4-5 minutes. Using a slotted spoon and place cooked wontons on a plate.

To serve, place 8 wontons in a bottom of a large bowl. Add three  pieces of cooked baby bok choy. Ladle broth over wontons and sprinkle with scallions and cilantro. Add a few slices of bbq pork and sprinkle with white pepper. Enjoy!