Wonton Soup

4 quarts chicken broth

2 cloves garlic, crushed, plus 2 cloves, minced

3 ¼-inch slices ginger, plus ½ teaspoon grated

3 tablespoons soy sauce

½ pound ground pork 

¼ pound shrimp, peeled, deveined, and minced

3 tablespoons sliced green onions

1 tablespoon cornstarch

½ teaspoon sugar

¼ teaspoon dark sesame oil

Freshly ground white pepper

About 45 wonton wrappers

1 large head napa cabbage (about 1 ½ pounds), cut into 1-inch strips

Kosher salt


Combine the broth, crushed garlic, sliced ginger, and 2 tablespoons of the soy sauce in a large, heavy pot. Bring to a boil and simmer for about 45 minutes, or until fragrant.


Meanwhile, mix together the ground pork, shrimp, minced garlic, grated ginger, green onions, 2 teaspoons of the cornstarch, sugar, sesame oil, a generous pinch of white pepper, and remaining 1 tablespoon of soy sauce in a large bowl.


Whisk together the remaining 1 teaspoon of cornstarch and 1 tablespoon of water in a small bowl. Place 1 teaspoon of the pork mixture in the center of a wonton wrapper. Using a fingertip, lightly moisten the edges of the wrapper with the cornstarch mixture. Fold the wrapper in half over the filling, forming a triangle, and eliminating any air pockets, firmly pinch the edges together to seal. Lightly moisten the corners of the wrapper along the long side of the triangle with the cornstarch mixture. Fold the two corners together. And firmly pinch to seal. Make more wontons with the remaining wrappers and filling in the same manner. As you work, arrange the wontons in a single layer on a parchment-lined baking tray.  


Discard the garlic and ginger from the broth. Add the cabbage, bring to a boil, and simmer for 3 to 4 minutes, or until tender. Add the wontons and simmer gently, stirring occasionally, for another 3 to 4 minutes, or until just cooked through. Season to taste with salt and white pepper. Ladle into individual bowls and serve immediately.

Serves 6 as a main course. Keep the wrappers and wontons covered with plastic wrap as you work so that they don't dry out. Avoid getting any filling on the edges of the wonton wrappers, or they won't seal. Uncooked wontons may be frozen in a single layer on a parchment-lined baking tray and transferred to a zip-top bag when frozen solid. Wontons keep for several weeks frozen. Add them to simmering broth while still frozen—there's no need to thaw them, just increase their cooking time by a couple of minutes.