Gluten Free Classic Wonton Soup

Total time55 min

Prep time35 min

Cook time20 min

Tender bundles of seasoned ground pork and finely chopped shrimp get folded and dropped into a fragrant, ginger-infused chicken broth for a bowl that's every bit as comforting as the takeout version. Each spoonful carries that classic savory depth, brightened with sliced scallions and a finishing drizzle of sesame oil, with chili oil on the side for anyone who wants extra heat. The filling comes together fast with a quick stir-and-fold method, so you get restaurant-style dumplings without any fuss. Once the parcels are sealed and simmered until the pork and shrimp are cooked through, they float right into the hot broth for that signature silky bite. It's a soul-warming soup that fits neatly into a gluten free routine, whether you're making a weeknight batch or prepping a big pot for guests.

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Ingredients

4 servings

For the wontons

8 oz ground pork
Smithfield All Natural 85% Lean Ground Pork Private Selection Natural Duroc Ground Pork Kroger Ground Pork Open Nature Pork Ground Pork 80% Lean 20% Fat - 16 Oz 90% Lean Ground Pork
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4 oz raw shrimp, peeled, deveined, and finely chopped
2 tsp soy sauce
1 tsp sesame oil
1 tsp shaoxing wine or dry sherry
1 tsp fresh ginger, finely grated
2 scallions, green parts only, thinly sliced
½ tsp white pepper
½ tsp salt
24 square wonton wrappers (about 3-inch squares)

For the broth

6 cups low-sodium chicken broth
3 slices fresh ginger (about ¼-inch thick)
1 tsp sesame oil
1 tbsp soy sauce
¼ tsp white pepper
salt, to taste

For serving

2 scallions, green parts only, thinly sliced
1 tsp sesame oil, for drizzling (optional)
chili oil, for serving (optional)

Instructions

1
In a medium bowl, combine the ground pork, chopped shrimp, soy sauce, sesame oil, Shaoxing wine, grated ginger, sliced scallion greens, white pepper, and salt. Stir vigorously in one direction for about 1 minute until the mixture is cohesive and slightly sticky.
2
Set up a folding station: lay a wonton wrapper on a clean surface and place 1 heaping teaspoon of filling in the center. Dip a finger in water and moisten all four edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing firmly to seal out any air pockets. Bring the two bottom corners of the triangle together, overlapping them slightly, and press to seal — this forms the classic nurse's-cap shape. Set the finished wontons on a lightly floured surface and cover with a damp towel to prevent drying. Repeat with the remaining wrappers and filling.

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