Wonton Soup

Personal Note

“Making wontons is a family tradition spanning four generations. Each person’s folds are unique—just like their personalities—and that diversity makes the shared meal even more special.” —Dot Wang

👩‍🍳 Submitted by Dot Wang, Director of Career Development and Curricular Management, Hale Center for Career Development

📍 Home Country: United States of America
🍽 Serves: 4–5 as a main, 6–8 as a side
🕒 Prep Time: 30 mins–1 hour
🔥 Cook Time: 15 mins
🌱 Dietary Info: Vegetarian, Vegan, Nut-Free and Dairy-Free

Ingredients
Filling:

• 1 box frozen chopped spinach (or baby bok choy)

• 1–1.5 lb ground pork (sub: chicken, turkey, tofu, or mushrooms for vegetarian)

• 2½ tbsp sesame oil

• Pinch of white pepper

• ½ tsp cornstarch

• 1 tbsp soy sauce

• 1 tsp salt

• 1 tbsp dry sherry or shaoxing rice wine (optional)

• 1 egg (omit for vegan)

• Wonton skins (16 oz)

• Bowl of water (for sealing)

Soup Base:

• Chicken or vegetable stock

• 1 tbsp sesame oil

• Salt & white pepper to taste

• 1 scallion, finely chopped

Instructions

• Defrost and drain spinach.
• Mix all filling ingredients until paste-like.
• Assemble wontons: moisten edges, add filling, fold and seal.
• Optional: Freeze assembled wontons for later use.
• Simmer stock with oil and seasonings.
• Boil wontons separately until they float.
• Combine with soup and garnish with scallions.

Cultural Context

Wontons are considered lucky for their gold nugget shape and are deeply rooted in everyday family traditions. Dot’s recipe was passed down from her Chinese grandmothers and adapted through generations, becoming a dish that celebrates family togetherness and individuality.