Supreme Wonton Broth
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 9 - 10
  • 15 cups of water
  • 2.5 lb of meaty pork bones, rinsed and cut into pieces
  • ½ lb of Virginia ham, as substitute for the “金華火腿” Chinese ham which is not sold in the US
  • 1 medium-sized whole dried stockfish (I prefer specifically the dried flounder) (“大地魚”)
  • Shrimp shells and heads from 2 lbs of shrimp (saved from the making of the wonton filling)
  • 5 - 6 slices of ginger
  • 10 strands of yellow chives, chopped for garnish
  • a dash of shrimp roe (optional)
  1. Bring 4 cups of water to boil in a medium pot. Add the shrimp shells and heads. Cover and boil on high heat until the liquid bubbles. Lower the heat and simmer for 1 hour. Set the timer. When done, drain and set aside the shrimp broth.
  2. In the meanwhile, blanch the pork bones in a separate pot. Discard the liquid and set aside the pork bones.
  3. Boil the remaining 11 cups of water in a large pot. Preheat the oven at 300° F.
  4. Trim off the fat layer from the ham and rinse under cold water. Cut the ham into small slices and set aside.
  5. When the oven is ready, bake the dried stockfish for 10 minutes on each side. Then break the baked fish into small pieces by hand.
  6. When the large pot of water boils, pour in the shrimp broth and all remaining broth ingredients except for the yellow chives.
  7. Cover and boil the large pot until the liquid bubbles again. Then simmer over a low heat for 4 hours. Set the timer.
  8. When the broth is done, use a fine mesh scoop to remove the murky particles floating at the top. This will give you a clear supreme broth for wontons or dumplings.
Recipe by Chinese Soup Pot at