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
- Transfer the cooked wontons into the prepared hot broth.
- Garnish with fresh scallions and serve immediately.
