10/19/2026
Who likes Wonton soup and Scallion pancakes?
Recipes:
Wonton Soup
Here's a cozy one — classic pork wonton soup:
*Wonton filling*
- 1/2 lb ground pork
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 1 green onion, finely minced
- 1 tsp cornstarch
- Pinch of white pepper
Mix everything together until it holds together.
*Broth*
- 6 cups chicken broth
- 2 slices fresh ginger
- 1 clove garlic, smashed
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt to taste
*To assemble*
- About 30 wonton wrappers
- 2 baby bok choy, halved
- Extra sliced green onions for topping
*Steps*
1. Put about 1 teaspoon of filling in the center of each wrapper. Dab the edges with water, fold into a triangle, then bring the two bottom corners together and pinch. (They don't have to be pretty — they'll taste great.)
2. Simmer the broth with the ginger and garlic for 10 minutes, then fish them out. Add the soy sauce and sesame oil.
3. Drop the wontons into the gently simmering broth and cook 4–5 minutes, until they float and the pork is cooked through.
4. Add the bok choy for the last 2 minutes so it stays bright.
5. Ladle into bowls and top with green onions.
Want a variation? Shrimp, chicken, or a spicy chili-crisp version are all easy swaps or just adding frozen Wonton dumplings to the broth.
Scallion Pancakes
3 people × 2 each = 6 pancakes.
*Dough*
- 3 cups all-purpose flour
- Pinch of salt
- 1 cup hot water (just boiled)
*Filling*
- 10–12 green onions, thinly sliced
- 3 tbsp neutral oil (or sesame oil)
- 1 1/2 tsp salt
- Optional: pinch of five-spice
Same method: knead, rest 20 minutes, split into 6 pieces, roll-fill-coil-roll each one, pan-fry 2–3 minutes per side until golden and crisp.