Jet Tila Wonton Soup Recipe with Pork and Shrimp

Jet Tila–style wonton soup pairs tender pork-and-shrimp dumplings with a clear, savory broth, greens, and scallions. This home-cookable version takes cues from Chinese wonton soup, with a ginger-scented filling and a simple chicken broth; wonton fillings and garnishes vary by region and household.

Ingredients

8 oz (225 g) ground pork
4 oz (115 g) raw shrimp, peeled, deveined, and finely chopped
2 tbsp (30 ml) low-sodium soy sauce, divided
1 tbsp (15 ml) Shaoxing wine or dry sherry
1 tsp (5 ml) toasted sesame oil
1 tsp (5 g) finely grated fresh ginger
2 tbsp (12 g) finely sliced scallions, plus 2 tbsp (12 g) more for serving
1 tsp (3 g) cornstarch
¼ tsp (1 g) ground white pepper
30 square wonton wrappers, about 3½ inches (9 cm) wide
8 cups (1.9 L) low-sodium chicken broth
1 tbsp (15 ml) oyster sauce
1 tsp (5 ml) fish sauce
4 oz (115 g) baby bok choy, halved lengthwise or chopped
1 tsp (5 ml) chili oil, optional, for serving
Water, as needed, for sealing wrappers

Instructions

In a medium bowl, combine the pork, chopped shrimp, 1 tablespoon (15 ml) soy sauce, Shaoxing wine, sesame oil, ginger, 2 tablespoons (12 g) scallions, cornstarch, and white pepper. Stir firmly in one direction for about 1 minute, until the mixture looks cohesive. Keep it refrigerated while you prepare the wrappers if you need a moment.
Set out a small bowl of water and a clean tray. Place one wrapper flat on your work surface, keeping the remaining wrappers covered so they do not dry out. Put about 1 teaspoon of filling in the center. Moisten two adjoining edges with water, fold the wrapper into a triangle, and press out air while sealing the edges. Bring the two outer corners together, dab one with water, and press to seal. Repeat with the remaining wrappers and filling. Keep the finished wontons covered and refrigerate them if they will wait more than a few minutes.
Pour the chicken broth into a large pot. Stir in the oyster sauce, fish sauce, and remaining 1 tablespoon (15 ml) soy sauce. Bring to a gentle boil, then lower the heat so the broth simmers steadily. Taste it; add a little water if it is too salty, or a small splash of soy sauce if it needs more savoriness.
Lower the wontons into the simmering broth in batches, taking care not to crowd the pot. Stir gently once to prevent sticking. Simmer for 5–7 minutes, depending on wrapper thickness and filling size. Check a larger wonton by cutting it open: the filling should be steaming hot throughout, and ground pork must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C), checked with a food thermometer. Do not rely on floating alone as a doneness test.
Add the bok choy and simmer for 2–3 minutes, until just tender but still bright green. Remove the pot from the heat. Divide the wontons, greens, and broth among four bowls. Top with the remaining scallions and a few drops of chili oil if desired, and serve hot.

Tips

Keep wrappers covered with a barely damp towel while folding. Dried edges are harder to seal and can split in the broth.
Do not overfill the wrappers. A level teaspoon is usually enough; too much filling makes sealing difficult and can leave the center undercooked.
Shaoxing wine is a Chinese rice wine available at many Asian grocers. Dry sherry is a practical substitute; omit it if needed, though the filling will lose some of its characteristic aroma. Use plain soy sauce rather than dark soy, which can make the filling overly dark and strong.
For easier handling and a clearer broth, cook the wontons in a separate pot of gently boiling water, then transfer them to bowls and ladle hot broth over them. This also keeps any loose filling from clouding the soup.

Serving Suggestions

Serve the soup as a light main course, with steamed jasmine rice or a simple cucumber salad alongside. Offer chili oil, sliced scallions, and white pepper at the table so everyone can season their own bowl. If serving as a starter, plan on about five or six wontons per person and keep the broth hot until it is ladled out.

Variations

For a chicken filling, replace the pork with ground chicken and cook the wontons until the center reaches 165°F (74°C), the USDA FSIS safe minimum for poultry. Ground chicken can be leaner, so avoid packing the filling tightly. For a pork-only version, use 12 oz (340 g) ground pork in place of the pork and shrimp, and add 1 tablespoon (15 ml) cold water to keep the mixture easy to stir.

You can replace bok choy with 4 oz (115 g) spinach, adding it during the final minute so it wilts without turning limp. For a more substantial bowl, add 4 oz (115 g) thinly sliced mushrooms to the broth and simmer until tender before cooking the wontons. Wonton wrappers are commonly made with wheat; check package labels if avoiding specific ingredients, and do not assume they are gluten-free.

Storage and Reheating

For best texture, store cooked wontons and broth separately. Refrigerate both within 2 hours of cooking in covered containers; they keep for 3–4 days. Reheat broth to a simmer and warm the wontons gently in it until the leftovers reach 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Avoid prolonged boiling, which can tear the wrappers.

Uncooked assembled wontons can be frozen in a single layer on a tray until firm, then transferred to a freezer-safe bag for up to 2 months. Cook them directly from frozen, allowing a few extra minutes and checking that the pork filling reaches 160°F (71°C). Do not thaw them on the counter. Freeze broth separately for up to 2–3 months for best quality; thaw it in the refrigerator before reheating.

Frequently Asked Questions

Can I make the wontons ahead?
Yes. Assemble them up to one day ahead, cover, and refrigerate, or freeze them as described above. Keep them from touching if freezing before bagging, so they do not stick together.

How can I tell when wontons are done?
Wrappers become tender and may float, but floating by itself does not prove the filling is cooked. Check a large wonton with a food thermometer; pork filling should reach 160°F (71°C). If you do not have one, cut open a large wonton and confirm the filling is steaming hot and no longer raw-looking, though a thermometer is the reliable check.

Can I use frozen shrimp?
Yes. Thaw it completely in the refrigerator, drain it well, and pat it dry before chopping. Excess moisture can make the filling loose and harder to seal.

Why did my wontons open in the soup?
Common causes are overfilling, dry wrapper edges, trapped air, or a rolling boil. Use about a teaspoon of filling, press the edges firmly, and cook at a gentle simmer rather than a vigorous boil.

Can I cook the wontons separately?
Yes. Simmer them in a separate pot of water until cooked through, then place them in bowls and add the hot broth. This helps keep the soup clear and makes it easier to cook multiple batches.

Can I use store-bought broth?
Yes. Choose a low-sodium chicken broth so the soy, oyster, and fish sauces do not make the finished soup too salty. Taste the seasoned broth before cooking the wontons and adjust with water if needed.

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

Spotted an error? Tell us and we will correct it (corrections policy).