Ingredients
Scale
- 1 lb ground pork
- 1/2 lb shrimp, finely chopped
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1 (16 oz) package wonton wrappers
- 8 cups low-sodium chicken broth
- 1-inch piece fresh ginger, sliced
- 2 green onions, sliced
- Fresh cilantro, for garnish
- Salt to taste
Instructions
- In a bowl, combine pork, shrimp, ginger, garlic, soy sauce, sesame oil, and white pepper. Mix well.
- Place 1 tsp filling in center of each wonton wrapper. Fold and seal edges with water, forming traditional shape.
- In a large pot, bring chicken broth and sliced ginger to a boil. Reduce to simmer for 10 minutes.
- Bring broth back to a gentle boil. Carefully add wontons and cook for 5–6 minutes until dumplings float and are cooked through.
- season with salt to taste. Ladle into bowls and garnish with green onions and cilantro.
Notes
- Filling can be made ahead and stored in fridge up to 24 hours.
- Freeze uncooked wontons on a parchment-lined tray, then transfer to a bag for later use — cook directly from frozen, adding 2 minutes to cook time.
- For extra umami, add a splash of rice vinegar or dash of toasted sesame oil at the end.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 2 cups soup with 4–5 wontons
- Calories: 340 Kcal
- Sugar: 2g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
