Homemade Wonton Soup


  • 3 ounces ground pork
  • 3 ounces peeled shrimp
  • 2 tablespoons finely chopped black mushrooms
  • 1 tablespoon finely chopped green onions
  • 1 teaspoon sesame oil
  • 1 teaspoon Chinese cooking wine
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon grated fresh ginger
  • 1/2 teaspoon fine sea salt
  • Pinch of sugar
  • 3 cups low sodium chicken stock
  • Steamer rack
  • Parchment-lined plate
  • Bowl of water
  • Damp tea towel
  • Bowl of water
  • Damp tea towel
  • Mix together the pork, shrimp, mushrooms, green onions, sesame oil, cooking wine, soy sauce, ginger, salt and sugar in a medium mixing bowl.
  • Arrange your work station: Fill a small bowl with water, cover your stack of wrappers with a damp tea towel and line a large plate with parchment.
  • Scoop 1 tablespoon of filling onto a wrapper. Wet the edge, fold into a half-moon or triangle (depending on the wrapper shape), and gather into a pouch. Set on the prepared plate. Repeat until you have 12 wontons.
  • Pour 3 cups of stock into your Instant Pot®. Gently place the wontons in the stock. Don’t worry if the wontons are not entirely submerged.
  • Lock the lid. Select PRESSURE COOK/MANUAL and set to LOW for 0 minutes. Make sure the steam release valve is sealed. Once pressurized (10 to 12 minutes), the cook cycle will start. When the timer beeps, manually release the pressure. When the float valve drops, press CANCEL and open the lid.
  • Scoop up the wontons with a spider or slotted spoon and divide among 4 soup bowls. Season the stock with salt and sugar to taste and pour 1/2 to 3/4 cup (180ml) of stock into each bowl. Sprinkle with green onions and serve immediately.
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