Ginger Wonton Soup with Pork and Bok Choy

Ginger wonton soup is a Chinese-inspired bowl of delicate pork-filled dumplings simmered in a clear, savory broth with fresh ginger and greens. This version uses accessible ingredients, with wontons cooked directly in the broth for a comforting meal that comes together without a separate pot.

Ingredients

8 oz (225 g) ground pork
2 tbsp (30 ml) finely sliced scallions, plus 2 tbsp (30 ml) extra for serving
1 tbsp (15 ml) finely grated fresh ginger, divided
1 tbsp (15 ml) soy sauce, plus 2 tbsp (30 ml) for the broth
1 tsp (5 ml) toasted sesame oil
1 tsp (5 ml) cornstarch
¼ tsp (1 g) kosher salt
¼ tsp (0.5 g) ground white pepper, or black pepper
24 square wonton wrappers, about 3½ in (9 cm) wide (approximately 7 oz/200 g)
8 cups (1.9 L) low-sodium chicken broth
2 cups (480 ml) water
3 garlic cloves (about 9 g), lightly crushed
1 tbsp (15 ml) rice vinegar
2 heads baby bok choy (about 10 oz/285 g), quartered lengthwise and rinsed well
1 tsp (5 ml) chili oil, optional, for serving

Instructions

In a bowl, mix the ground pork, 2 tablespoons sliced scallions, 2 teaspoons of the grated ginger, 1 tablespoon soy sauce, sesame oil, cornstarch, salt, and white pepper until evenly combined. Avoid overworking the meat, which can make the filling dense.
Set out the wonton wrappers and a small bowl of water. Keep unused wrappers covered with a clean, slightly damp towel so they do not dry out. Put about 1 level teaspoon of filling in the center of each wrapper. Moisten two adjoining edges with water, fold the wrapper over the filling to make a triangle, and press firmly around the filling to seal, pushing out air pockets. Bring the two corners along the folded edge together and press to seal. Place finished wontons on a lightly floured tray without letting them touch.
In a large pot, combine the broth, water, crushed garlic, remaining grated ginger, remaining 2 tablespoons soy sauce, and rice vinegar. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer for 5 minutes so the ginger flavors the broth. Taste and adjust with a little more soy sauce if needed.
Add the bok choy and simmer for 2 minutes. Gently lower the wontons into the pot in batches, stirring carefully once to prevent sticking. Keep the broth at a gentle simmer rather than a hard boil, which can split the wrappers. Cook for 4–6 minutes, until the wrappers look tender and the filling is cooked through. Check the center of a larger wonton with a food thermometer: USDA FSIS safe minimum temperature for ground pork is 160°F (71°C). If it has not reached that temperature, simmer another minute and check again.
Divide the wontons, bok choy, and broth among four bowls. Finish with the reserved scallions and a few drops of chili oil, if using, and serve hot.

Tips

Seal carefully: A dry edge or trapped air can cause a wonton to open in the broth. Use only a thin film of water and press the seams firmly; keep the wrappers covered while you work.
Choose the right wrappers: Wonton wrappers are thinner than many dumpling wrappers. If using round dumpling wrappers, the wontons will be thicker and need a little longer to cook; check that the pork reaches 160°F (71°C).
Control the salt: Broths and soy sauces vary. Starting with low-sodium broth lets you adjust after the ginger and aromatics have simmered.
Make ahead without soggy wrappers: Prepare the filling and broth up to a day ahead and refrigerate separately. Assemble wontons shortly before cooking, or freeze them uncooked as described below.

Serving Suggestions

Serve the soup as a complete light meal, with extra chili oil, sliced scallions, or a small dish of soy sauce at the table. For a more substantial dinner, add steamed rice or a side of stir-fried vegetables. A squeeze of lime is optional, but add it to individual bowls so the bright acidity does not change the flavor of the whole pot.

Variations

For a different filling, replace the pork with ground chicken or turkey; cook until the center reaches 165°F (74°C), the USDA FSIS safe minimum for poultry. Ground shrimp can also be used, but cook it to 145°F (63°C), the safe minimum for fish and seafood, checking the center with a thermometer. For a vegetarian version, use finely chopped mushrooms and firm tofu in place of pork, and choose vegetable broth; the texture will be softer and more vegetable-forward.

Use napa cabbage or spinach in place of bok choy. Napa cabbage can simmer for about 3–4 minutes; add spinach during the final minute so it just wilts. For a clearer, gentler broth, omit the chili oil. If you cannot find toasted sesame oil, use a neutral cooking oil in the filling, though the dumplings will lose some of their nutty aroma.

Storage and Reheating

For best texture, store cooked wontons and broth separately if you expect leftovers: the wrappers continue to soften as they sit in liquid. Refrigerate both within 2 hours, in covered containers, and use within 3–4 days. Reheat the broth to a simmer, add the wontons and vegetables, and heat until everything is steaming hot and the leftovers reach 165°F (74°C). Avoid repeatedly reheating the whole pot; warm only the portions you plan to eat.

To freeze uncooked wontons, arrange them in a single layer on a tray until firm, then transfer to a sealed freezer-safe container and freeze for up to 2 months for best quality. Cook them straight from frozen in gently simmering broth, adding a few minutes and checking that the pork filling reaches 160°F (71°C). Do not thaw them on the counter. Cooked soup can also be frozen, though the wonton wrappers may be softer after thawing; cool promptly, freeze in airtight portions, and thaw in the refrigerator before reheating to 165°F (74°C).

Frequently Asked Questions

Can I use frozen wontons?
Yes. Add them directly to gently simmering broth without thawing. Follow the package directions if available, and allow extra cooking time; check a pork-filled wonton in the center to confirm it reaches 160°F (71°C).

Why did my wontons open while cooking?
The edges may not have been sealed firmly, the wrappers may have dried out, or the broth may have boiled too vigorously. Press out air when sealing, keep unused wrappers covered, and maintain a gentle simmer.

Can I make the wontons ahead?
Yes. Assemble them up to a day ahead, cover, and refrigerate on a floured tray, or freeze them in a single layer before transferring to a container. Cook refrigerated wontons promptly and cook frozen ones without thawing.

Can I cook wontons separately from the soup?
Yes. Simmer them in a separate pot of water until cooked through, then divide them among bowls and ladle hot broth over them. This keeps the broth clearer and helps prevent leftover wontons from soaking up too much liquid.

What can I use instead of bok choy?
Napa cabbage, baby spinach, or thinly sliced cabbage all work. Adjust the cooking time to suit the vegetable: cabbage needs a few minutes to soften, while spinach should be added just before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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