Jeff Mauro Wonton Soup with Pork and Ginger

Jeff Mauro wonton soup is a home-style bowl of pork-and-shrimp wontons in a light, savory broth with ginger, garlic, and scallions. This practical version uses store-bought wrappers and easy-to-find ingredients, so you can make the wontons ahead and cook them just before serving.

Ingredients

8 oz (225 g) ground pork
4 oz (115 g) raw shrimp, peeled, deveined, and finely chopped
2 tbsp (30 ml) soy sauce, divided
1 tbsp (15 ml) toasted sesame oil, divided
1 tbsp finely grated fresh ginger, divided
2 cloves garlic, finely grated or minced, divided
2 scallions, thinly sliced, white and green parts separated
1 tsp (5 ml) cornstarch
¼ tsp ground white pepper, or black pepper
24 square wonton wrappers, about 8 oz (225 g)
8 cups (1.9 L) low-sodium chicken broth
1 tbsp (15 ml) rice vinegar
1 tsp (5 ml) fish sauce, optional
4 oz (115 g) baby bok choy, halved lengthwise or roughly chopped
1 tsp kosher salt, plus more as needed
Water, for sealing the wrappers

Instructions

Mix the filling. In a bowl, combine the pork, chopped shrimp, 1 tablespoon (15 ml) soy sauce, 1 teaspoon sesame oil, 2 teaspoons grated ginger, half the garlic, the white parts of the scallions, cornstarch, and white pepper. Mix until evenly combined, about 1 minute. Keep the filling refrigerated while you shape the wontons.
Shape the wontons. Set out a small bowl of water and a clean tray. Place a wonton wrapper on a work surface and cover the remaining wrappers with a barely damp towel so they do not dry out. Put about 1 teaspoon of filling in the center. Moisten two adjacent edges with water, fold the wrapper into a triangle, and press out air while sealing the edges firmly. Bring the two triangle corners together, dab one with water, and press to seal. Repeat, arranging wontons in a single layer. Do not overfill; a tight seal helps prevent leaks.
Start the broth. Bring the chicken broth, remaining 1 teaspoon ginger, remaining garlic, 1 tablespoon (15 ml) soy sauce, rice vinegar, fish sauce if using, and salt to a gentle simmer in a large pot over medium heat. Simmer for 8 minutes so the flavors meld. Taste and adjust salt; low-sodium broth varies by brand.
Cook the wontons. Lower the broth to a steady, gentle simmer. Add the wontons in batches if the pot is crowded, stirring carefully once to keep them from sticking. Cook for 5–7 minutes, until the wrappers are tender and the filling is cooked through. Check a representative pork-and-shrimp wonton with a food thermometer: the pork filling must reach 160°F (71°C), the USDA FSIS safe minimum for ground meat. If it has not reached that temperature, simmer for another minute and check again.
Add the greens and finish. Stir in the bok choy and simmer for 2–3 minutes, just until tender-crisp. Turn off the heat and stir in the remaining 2 teaspoons sesame oil and the green scallion tops. Serve promptly, making sure each bowl gets broth, greens, and several wontons.

Tips

Keep wrappers covered. Wonton wrappers dry out quickly and can crack while folding. Work with a few at a time, and cover the rest with a barely damp towel—not a wet one.
Use a gentle simmer. A rolling boil can tear wrappers and break apart the filling. The broth should bubble gently around the wontons, not churn.
Adapt the filling thoughtfully. If shrimp is unavailable, use an additional 4 oz (115 g) ground pork. The wontons will be a little less sweet and springy, but will still work. For a vegetarian version, use finely chopped mushrooms and crumbled firm tofu, and cook until piping hot throughout.
Freeze extras uncooked. Freeze shaped wontons in a single layer until firm, then transfer them to a freezer-safe bag. Cook from frozen in simmering broth, allowing about 2–4 extra minutes and checking the filling temperature.

Serving Suggestions

Serve the soup as a light main course with steamed rice or a simple cucumber salad. For a fuller meal, add thinly sliced mushrooms or a handful of spinach to the broth during the last few minutes. Set out chili crisp, extra soy sauce, or sliced scallions for people to season their bowls, and offer lime wedges if you like a brighter finish.

Variations

For a stronger ginger flavor, add another teaspoon of freshly grated ginger to the filling or broth. Ground white pepper gives a subtle, traditional warmth; black pepper is an easy substitute with a more pronounced aroma. Baby bok choy can be replaced with napa cabbage, spinach, or thinly sliced chard. If using dried shiitake mushrooms, soak them according to the package directions, slice them thinly, and simmer them in the broth; their soaking liquid can add flavor if strained well to remove grit.

To make the soup less salty, choose unsalted or low-sodium broth and omit the added salt until the end. For a quicker bowl, use frozen prepared wontons, following their package cooking directions, and prepare the broth and greens as written. That shortcut changes the filling and seasoning, so taste the broth before serving.

Storage and Reheating

For the best texture, store cooked wontons and broth separately if possible; the wrappers continue absorbing liquid as they sit. Refrigerate both within 2 hours in covered containers. The soup keeps for 3–4 days in the refrigerator. Reheat the broth and wontons gently on the stovetop until leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. Avoid a hard boil, which can split the wrappers.

Uncooked shaped wontons can be refrigerated on a covered tray for up to 1 day, or frozen as described above. Do not leave raw pork-and-shrimp filling at room temperature for more than 2 hours, or 1 hour if the room is above 90°F (32°C). Freeze leftover broth separately for up to 2–3 months for best quality; thaw it in the refrigerator before reheating.

Frequently Asked Questions

Can I make wonton soup ahead?
Yes. Shape the wontons up to a day ahead and refrigerate them covered, or freeze them for longer storage. Make the broth ahead as well, then bring it back to a simmer and cook the wontons just before serving for the best wrapper texture.

How do I keep wontons from opening?
Use only about 1 teaspoon of filling per wrapper, press out air as you seal, and moisten the edges lightly. Press the seams firmly together, and keep the pot at a gentle simmer rather than a rolling boil.

Can I cook the wontons in water instead of broth?
Yes. Simmer them in a separate pot of water until cooked through and the filling reaches 160°F (71°C), then transfer them to hot broth. This keeps the broth clearer and prevents it from becoming cloudy with starch.

Are wonton wrappers the same as egg-roll wrappers?
No. Wonton wrappers are smaller and thinner, making them suitable for soup. Egg-roll wrappers are larger and thicker; they are not a direct substitute unless cut down, and their texture may be heavier.

Can I use frozen shrimp?
Yes. Thaw it safely in the refrigerator or in a sealed bag under cold running water, then pat it dry before chopping. Excess water can make the filling loose and harder to seal.

How can I tell when the wontons are done?
The wrappers should look tender and the filling should be cooked through, but appearance alone is not a reliable safety check. Check a filling portion with a food thermometer and make sure it reaches 160°F (71°C).

More recipes to cook

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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