In season当季Chinese中式
Wonton Soup馄饨
A 4-serving recipe with a 60-minute beginner workflow, exact seasoning and visible checkpoints.猪肉和虾包进馄饨皮，煮熟后连高汤盛碗，姜葱衬出鲜味。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Have 1 oz / 28 g fresh ginger available. Finely chop ¼ lb / 115 g peeled shrimp. Grate 1 tbsp ginger and slice 4 more coins for the broth; slice 3 scallions. Filling: ¾ lb / 340 g ground pork, the shrimp, 1 tbsp soy sauce, 1 tbsp sesame oil, the grated ginger, 1 scallion and 2 tbsp water. Have 36 square wonton wrappers under a damp towel and a bowl of water. Measure 6 cups broth, 1 tbsp soy sauce, ¼ tsp fine salt and 3 cups chopped tender greens.备1盎司（28克）鲜姜。¼磅（115克）去壳虾切碎。擦1大匙姜蓉，另切4片姜煮汤；3根葱切葱花。馅：¾磅（340克）猪肉末、虾碎、1大匙酱油、1大匙香油、姜蓉、1根葱花、2大匙水。36张方馄饨皮盖湿布，备一碗水。量6杯高汤、1大匙酱油、¼小匙细盐、3杯切好的嫩青菜。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- Thaw frozen shrimp overnight in the refrigerator, or in a sealed bag in cold water for 15–30 minutes, changing the water every 15 minutes. Never thaw in warm water.冷冻虾放冰箱解冻一夜，或装密封袋泡冷水15–30分钟，每15分钟换水；不用温水解冻。
Ingredients食材
- Ground pork猪肉末0.75 lb磅
- Shrimp虾0.25 lb磅
- Dumpling/egg roll wrappers饺子皮/春卷皮36
- Broth高汤6 cups杯
- Fresh ginger鲜姜1 oz盎司
- Scallions葱3
- Soy sauce酱油2 tbsp大勺
- Sesame oil香油1 tbsp大勺
- Collard greens羽衣绿叶菜3 cups杯
- Fine salt细盐0.25 tsp小勺
Method做法
Stir the filling in one direction until it comes together.
馅料顺着一个方向搅，搅到上劲。
The filling is sticky and clings to a spoon.馅黏稠，能在勺上成团。
Common mistake & quick fix容易错在哪，怎么补救
Wash hands 20 seconds after raw pork and shrimp.碰生肉和生虾后洗手20秒。
Spoon 1 tsp filling onto each wrapper, wet the edges, fold into a triangle, then bring the 2 side corners together and pinch. Repeat to make all 36 wontons. The edges left loose: empty wrappers floating in the broth, filling sunk to the bottom. Seal all the way around, then drop them in. That's when you get whole wontons in a clear broth.
每张皮放1小匙馅，边上抹点水，对折成三角，再把两边的角往中间一捏。就这样包完36个。边没捏紧的，汤里漂着空皮，馅沉在底下。一圈捏严再下，舀起来才是完整的馄饨，汤是清的。
The edges are sealed all the way around.边缘一圈都捏紧了。
Common mistake & quick fix容易错在哪，怎么补救
Patch tears by pressing on a scrap with a wet fingertip.有破口就用湿指尖按上边角料补好。
Simmer the broth with the ginger coins in a 3-quart pot, then stir in the soy sauce and salt.
3升锅里放高汤和姜片，小火煮着，再倒进酱油和盐。
Small bubbles break gently across the surface.表面轻轻冒小泡。
Common mistake & quick fix容易错在哪，怎么补救
If bubbling hard, lower the heat. Scrape the bottom every 5 minutes so nothing sticks.滚得太猛就调小火；每5分钟刮一次锅底防粘。
Bring 4 quarts water to a rolling boil in a large pot.
大锅里烧4升水，烧到大滚。
Common mistake & quick fix容易错在哪，怎么补救
Leave at least 5 cm of empty space above the water so it cannot boil over.水面上方至少留5厘米，防溢锅。
Boil the wontons in the separate pot, adding the greens for the last minute.
另起一锅水煮馄饨，最后1分钟把青菜丢进去。
The wontons float, and one cut open reads 160°F (71°C) with no pink.馄饨浮起来，切开一个到160°F (71°C)，里面没有粉色。
Common mistake & quick fix容易错在哪，怎么补救
If below 160°F (71°C), boil 1 more minute and check again.未达160°F (71°C)就再煮1分钟重测。
Lift the wontons and greens into 4 bowls with a slotted spoon, ladle the hot broth over, and scatter scallions on top.
用漏勺把馄饨和青菜捞进4只碗里，浇上热汤，撒点葱花。
Each bowl has about 9 wontons in clear broth.每碗约9个馄饨，汤清。
Common mistake & quick fix容易错在哪，怎么补救
Cooking wontons in the broth clouds it; keep the pots separate.馄饨直接在汤里煮会浑，分锅煮。
Know your ingredients认识食材
Ingredients explained食材讲解
Ground pork猪肉末A little fat keeps fillings juicy; choose ~20% fat for dumplings and meatballs.带点肥才多汁；饺子、丸子选约两成肥。
Shrimp虾Quick lean protein. Buy frozen, shell-on for best texture; thaw in cold water, pat dry.快熟低脂蛋白。买带壳冷冻的口感更好；冷水解冻、擦干。
Dumpling/egg roll wrappers饺子皮/春卷皮Spring roll wrappers (wheat) fry crisp; keep covered with a damp towel so they don't dry out.春卷皮（小麦）炸后酥脆；用湿布盖着防止变干。
Broth高汤Low-sodium broth lets you season to taste; homemade freezes well.低钠高汤便于自己调味；自制可冷冻。
Fresh ginger鲜姜Warming, aids digestion. Choose smooth, taut skin; scrape peel off with a spoon.温性、助消化。选表皮光滑饱满的；用勺子刮皮最方便。
Scallions葱Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
- Soy sauce酱油
Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- 3-liter pot, large pot, slotted spoon, ladle, food thermometer3升锅、大锅、漏勺、汤勺、食品温度计
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (stir-fried greens, smashed cucumber), ¼ this dish, ¼ rice or noodles.均衡一盘：½蔬菜（炒青菜、拍黄瓜）、¼这道菜、¼米饭或面。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。