Instructions
1. Make the filling
In a bowl, combine ground pork, green onions, ginger, garlic, soy sauce, sesame oil, Shaoxing wine, white pepper, and cornstarch. Mix well in one direction until sticky. (You can cook a tiny piece in the microwave to check seasoning.)
2. Fold the wontons
Place a wonton wrapper on a clean surface (keep others covered with a damp towel). Put about 1 teaspoon of filling in the center.
Simple fold: Wet two adjacent edges with water. Fold over into a triangle, press to seal. Bring the two bottom corners together, overlap slightly, and press to seal.
Nurse’s cap fold: Wet all four edges. Bring all four corners up to meet at the top, squeezing gently to seal.
Place finished wontons on a parchment-lined tray, not touching.
3. Prepare the broth
In a pot, combine chicken broth, water, ginger slices, and smashed garlic. Bring to a simmer and cook for 10 minutes. Remove the ginger and garlic. Stir in soy sauce, sesame oil, and season with salt and white pepper. Keep hot over low heat.
4. Cook the wontons
Bring a separate pot of water to a gentle boil. Drop wontons in (don’t crowd) and cook for 3–4 minutes; they’ll float and become slightly translucent. Remove with a slotted spoon.
5. Assemble and serve
Divide wontons among bowls. Ladle hot broth over them. Garnish with green onions, cilantro, and a drizzle of chili oil if desired. Serve immediately.
Tips
Make ahead: Freeze uncooked wontons on a tray, then transfer to a bag. Cook from frozen (add 1–2 minutes to boiling time).
For vegetarian version: Use firm tofu or mushrooms instead of pork, and vegetable broth.
Clearer broth: Skim any foam when simmering ginger and garlic. Don’t boil vigorously.
Enjoy your homemade wonton soup!
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