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Wonton Soup Dumplings

Homemade wonton soup dumplings with pork and shrimp filling in aromatic chicken broth, bringing authentic Chinese comfort food to your dinner table.
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Prep Time 25 minutes
Cook Time 15 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Wontons
  • 1 package (14 oz) square wonton wrappers
  • 1/2 lb ground pork
  • 1/4 lb shrimp, peeled and chopped
  • 2 green onions, finely chopped
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
For the Soup
  • 8 cups chicken broth
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 cups baby bok choy, chopped
  • 1 carrot, julienned
  • 2 green onions, sliced

Method
 

  1. Mix ground pork, chopped shrimp, green onions, ginger, garlic, soy sauce, sesame oil, white pepper, and salt in a large bowl. The mixture should feel slightly sticky and hold together when squeezed.
  2. Place one wonton wrapper on your palm and add one teaspoon of filling to the center. Wet the edges with water using your finger, then bring opposite corners together to form a triangle. Press firmly to seal, ensuring no air bubbles remain inside. For the classic wonton shape, bring the two bottom corners together and overlap slightly, sealing with a dab of water.
  3. Heat chicken broth in a large pot over medium-high heat. Add soy sauce and sesame oil, stirring gently.
  4. Bring the seasoned broth to a gentle boil. Carefully drop wontons into the simmering liquid, stirring gently to prevent sticking. Cook for 6-8 minutes until wontons float to the surface and the filling reaches 165°F internally.
  5. Add bok choy and carrots to the pot during the last 2 minutes of cooking. The vegetables should remain bright and slightly crisp. Ladle into bowls and garnish with fresh green onions.

Notes

Make the filling ahead on Sunday meal prep day for easier weeknight preparation. Ground chicken can substitute for pork, shrimp can be omitted, and regular cabbage can replace bok choy for budget-friendly options. Store leftovers in refrigerator for up to 3 days, keeping broth and wontons separate. Can freeze assembled wontons on baking sheet then transfer to freezer bags - cook directly from frozen with 2-3 extra minutes cooking time. Maintain gentle simmer to prevent delicate wrappers from breaking.