Can I make the broth ahead of time?

Yes. Simmer the broth for 45 minutes to 1 hour, then cool and refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently before assembling wontons.

How do I know when wontons are cooked through?

Wontons are done when they float to the surface and hold their shape for 1–2 minutes. The filling should be opaque and warm when you break one open.

Can I substitute ground chicken for pork?

Yes. Ground chicken will produce a lighter filling with similar texture. Use the same amount and cooking method.

What if I don't have a roasted chicken carcass?

Use a raw chicken carcass or a whole chicken cut into pieces. Roasting or simmering raw bones will still yield a flavorful broth; simmer for 1–1.5 hours instead of 45 minutes.

Can I freeze uncooked wontons?

Yes. Arrange filled, uncooked wontons on a parchment-lined tray, freeze for 2 hours, then transfer to a freezer bag. Cook directly from frozen, adding 1–2 minutes to cooking time.

Homemade Wonton Soup from Scratch

Name: Homemade Wonton Soup from Scratch
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Yield: 45 servings
Cuisine: Chinese
Ingredients: 1/2 lb frozen large shrimp; 1 roasted chicken carcass; 1/2 bunch parsley; 1 large onion, quartered; 3 celery stalks, roughly chopped; 1 (2-inch) piece ginger, for broth; 4 cloves garlic, for broth; 1 tbsp black peppercorns; 12 cups cold water; 1 lb ground pork; 2 cloves garlic, grated; 1 tbsp fresh ginger, grated; 4-5 green onions; 1 1/2 tsp rice wine vinegar; 1 1/2 tsp soy sauce; 1 1/2 tsp Shaoxing wine; 1 tsp chicken bouillon powder; 1/2 tsp Sichuan peppercorns; 1/2 tsp kosher salt; 2 tsp sesame oil; 1 tsp cornstarch; 1 package wonton wrappers (approx. 50); 4 heads baby bok choy

CookOSBeta

Homemade Wonton Soup from Scratch | CookOS

Ingredients

1/2 lb frozen large shrimp
1 roasted chicken carcass
1/2 bunch parsley
1 large onion, quartered
3 celery stalks, roughly chopped
1 (2-inch) piece ginger, for broth
4 cloves garlic, for broth
1 tbsp black peppercorns
12 cups cold water
1 lb ground pork
2 cloves garlic, grated
1 tbsp fresh ginger, grated
4-5 green onions
1 1/2 tsp rice wine vinegar
1 1/2 tsp soy sauce
1 1/2 tsp Shaoxing wine
1 tsp chicken bouillon powder
1/2 tsp Sichuan peppercorns
1/2 tsp kosher salt
2 tsp sesame oil
1 tsp cornstarch
1 package wonton wrappers (approx. 50)
4 heads baby bok choy

23 Ingredients

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Instructions

1
Peel and devein the shrimp. Reserve the shells for the broth and set aside the shrimp meat for the soup.
2
To a pressure cooker, add the roasted chicken carcass, reserved shrimp shells, parsley, onion, celery, ginger, garlic cloves, and black peppercorns.
3
Fill the pressure cooker with cold water up to the 2/3 line. Secure the lid and pressure cook on high for 1 hour.
4
While the broth cooks, prepare the wonton filling. In a large bowl, combine the ground pork, grated garlic, and grated ginger.
5
Slice the green onions, separating the white and light green parts from the dark green tops. Add the white parts to the pork mixture and reserve the dark green tops for garnish.
6
To the pork mixture, add the rice wine vinegar, soy sauce, Shaoxing wine, chicken bouillon powder, sesame oil, and cornstarch.
7
In a mortar and pestle, grind the Sichuan peppercorns with kosher salt until fine. Add the ground spices to the pork mixture.
8
Using your hands, mix the filling in a continuous circular motion until it is thoroughly combined and develops a whipped, pasty texture.
9
To fold the wontons, lay a wrapper flat and moisten the edges with water. Place about a teaspoon of filling in the center. Fold into a triangle, pressing out any air. Moisten the two bottom tips of the triangle, bring them together, and press to seal.
10
Place finished wontons on a parchment-lined baking sheet and keep them covered with a damp towel to prevent them from drying out. The recipe yields 45-50 wontons.
11
Once the pressure cooker cycle is complete, carefully release the pressure. Strain the broth through a fine-mesh sieve, then strain again through a cheesecloth-lined sieve for a very clear stock. This should yield about 12 cups.
12
Pour the strained stock into a large pot. Taste and season with additional salt if needed. Bring the stock to a boil, then reduce the heat to a medium simmer.
13
Add the baby bok choy to the simmering broth and cook for 5 minutes until tender-crisp.
14
Turn off the heat completely. Add the reserved shrimp meat to the hot broth. Let them sit in the residual heat for 4 minutes until just cooked through and tender.
15
In a separate pot of boiling water, cook the wontons in batches for 3-4 minutes, or until they float to the surface and the filling is cooked.
16
To serve, use a slotted spoon to place several cooked wontons in a bowl. Garnish with the reserved dark green parts of the scallions. Ladle the hot broth, shrimp, and bok choy over the wontons and serve immediately.