Becky Lin's Wonton Soup

Mom’s Wonton Soup

Name: Mom’s Wonton Soup
Prep time: 3600 s
Cook time: 1500 s
Total time: 6900 s
Yield: 1
Cuisine: Chinese
Ingredients: FOR THE GINGER-SCALLION WATER; Water: 480 ml; Scallions: 2 (halved); Ginger: 5 slices; FOR THE WONTON FILLING; Ground pork: 450 g (70% lean. 30% fat); Scallions: 3 tbsp (finely chopped); Salt: 3/4 tsp; Sugar: 1 tsp; White pepper: 1/2 tsp; Egg: 2 tbsp (beaten); Soy sauce: 1 tbsp; Dark soy sauce: 1/2-1 tsp; Oyster sauce: 1 tbsp; Ginger scallion water (see above): 3 tbsp; Cornstarch: 1/2 tbsp; Sesame oil: 1/1.5 tsp; MSG (optional): small pinch; FOR THE WONTON BROTH; Chicken stock: 360 ml; Fish sauce: 2-2.5 tsp; White vinegar (optional to taste): 1-2 tsp; Salt: 1/4 tsp; MSG (optional): 1/4 tsp; White pepper: pinch; Sesame oil: 2 drops; FOR ASSEMBLY; Wonton wrappers; Fresh scallions: for garnish

06 May 2026

Copy link

Difficulty

Medium

Total Time

1H 55MIN

Cuisine

Chinese

Ingredients

FOR THE GINGER-SCALLION WATER

Water: 480 ml

Scallions: 2 (halved)

Ginger: 5 slices

FOR THE WONTON FILLING

Ground pork: 450 g (70% lean, 30% fat)

Scallions: 3 tbsp (finely chopped)

Salt: 3/4 tsp

Sugar: 1 tsp

White pepper: 1/2 tsp

Egg: 2 tbsp (beaten)

Soy sauce: 1 tbsp

Dark soy sauce: 1/2-1 tsp

Oyster sauce: 1 tbsp

Ginger scallion water (see above): 3 tbsp

Cornstarch: 1/2 tbsp

Sesame oil: 1/1.5 tsp

MSG (optional): small pinch

FOR THE WONTON BROTH

Chicken stock: 360 ml

Fish sauce: 2-2.5 tsp

White vinegar (optional, to taste): 1-2 tsp

Salt: 1/4 tsp

MSG (optional): 1/4 tsp

White pepper: pinch

Sesame oil: 2 drops

FOR ASSEMBLY

Wonton wrappers

Fresh scallions: for garnish

At Lin & Daughters, chef Becky Lin curates a menu rooted in family cooking. One of the most personal dishes is her mother’s wonton soup. “It’s a childhood favorite; something I could eat every day and never get tired of,” she shares.

How to make Mom’s Wonton Soup

01.

Make the Ginger-Scallion Water

Bring the water to a boil.
Add the scallions and ginger, then simmer over low heat for 15–20 minutes.
Remove from the heat and let cool for 30 minutes.
Strain and reserve.

02.

Make the Wonton Filling

Add all the filling ingredients to the ground pork.
Mix thoroughly in one direction until the mixture becomes sticky and slightly paste-like.
Lift and smash the filling against the bowl 10–15 times to further develop elasticity.
The filling should hold together and feel cohesive, not loose.

03.

Make the Wonton Broth

Bring the chicken stock to a boil.
Add the fish sauce, white vinegar, salt, MSG, white pepper, and sesame oil.
Taste and adjust the seasoning as needed, especially the salt and vinegar.

04.

Assemble and Cook the Wontons

Place about 1/2 tsp filling in the center of each wonton wrapper.
Fold and seal tightly.
Bring 1 liter water to a boil.
Add 8–10 wontons and cook for 3–4 minutes, until they float and are cooked through.

05.

Serve