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Scallop Wonton Soup with Garlic Chive Blossoms

Prep Time 1 hour 30 minutes
Cook Time 20 minutes


  • 400 g 14 oz scallops, minced
  • 455 g 1 lb lean ground pork
  • 1 227 mL, 7.5 fl oz can of water chestnuts, drained and minced
  • 1 1-inch knob fresh ginger, minced
  • 3 scallions thinly sliced
  • 1/2 cup garlic chive blossoms tightly packed
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine
  • 2 teaspoons Chinese five spice powder
  • 1/2 teaspoon white pepper
  • 1 teaspoon cornstrach
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 400 g, 14 oz packaged of wonton wrappers
  • 1 batch Wonton Soup Base see below

Wonton Soup Base

  • 1 1-inch knob fresh ginger, cut into matchsticks
  • 4 cloves of garlic thinly sliced
  • 1 1/2 tablespoons Shaoxing wine
  • 4 cups chicken broth
  • 2 cups water
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1/2 teaspoon sesame oil
  • 1 scallion thinly slice for sprinkling
  • Additional garlic chive blossoms for sprinkling


For the Wontons

  • Place all ingredients with the exception of the wonton skins in a large bowl. Using a clean hand, toss the ingredients until combined. Set aside.
  • Pour a small amount of water in a little bowl and take a wonton skin. Wet all the edges of the wonton skin using your finger. Place 1 heaping teaspoon of the filling in the center of the wonton skin and fold the skin in half to form a triangle. Wet the bottom two points with some water and bring them to meet in the center. Fold one point underneath the other and press to form a seal. Transfer the finished wonton to a baking sheet dusted with cornstarch. Repeat until you run out of filling or skins or both.
  • At this point, you can either cook your wontons right away or freeze them. If you choose to freeze them, simply place the baking sheet in your freezer for 1 hour. Once the hour has passed, remove the wontons from the sheet and place them in a large resealable freezer bag. The wontons will keep in the freezer for up to 1 month.

For the Soup

  • In a large saucepan, heat a quarter-sized amount of sunflower or canola oil. Add the garlic and ginger and saute until fragrant, about 2 minutes.
  • Pour in the Shaoxing wine and deglaze the pan. Add the water and chicken stock to the pan and bring to a boil. Reduce the soup to a simmer and stir in the soy sauce and sugar. Leave the soup to simmer for 20 minutes.
  • Now, add half of the wontons (freeze the rest) to the soup. Cook for 7-10 minutes or until the wontons are tender.
  • Remove the soup from the heat and divide amongst 4-6 bowls. Sprinkle each bowl with scallions and garlic chive blossoms. Serve immediately.