Ingredients:

  • 0.5 lb ground pork (80/20 lean-to-fat)
  • 0.5 lb raw shrimp, peeled, deveined, and minced
  • 1 pack wonton wrappers (approx. 30-40 wrappers)
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp toasted sesame oil
  • 1 tsp fresh ginger, grated
  • 1 tsp cornstarch
  • 1/4 tsp white pepper
  • 6 cups low-sodium chicken stock
  • 3 slices fresh ginger, smashed
  • 2 cloves garlic, smashed
  • 2 stalks green onions, cut into 2-inch pieces
  • 1 tbsp fish sauce
  • 0.5 tsp granulated sugar
  • 2 heads baby bok choy, quartered
  • 2 tbsp sliced scallions for garnish

Instructions:

  1. In a large mixing bowl, combine ground pork, minced shrimp, soy sauce, Shaoxing wine, toasted sesame oil, grated ginger, cornstarch, and white pepper. Mix vigorously in one direction until the mixture becomes a cohesive, slightly sticky paste.
  2. Place a wonton wrapper on a flat surface. Place about 1 teaspoon of filling in the center. Moisten the edges with water, fold into a triangle, and press to seal, ensuring no air bubbles remain. Bring the two side corners together and overlap them, securing with a drop of water.
  3. In a large stockpot, combine chicken stock, smashed ginger, garlic, green onions, fish sauce, and sugar. Bring to a boil, then reduce heat and simmer for 15 minutes to fortify the broth. Remove and discard the large aromatic pieces (ginger, garlic, onion stalks).
  4. Bring a separate large pot of water to a boil. Carefully drop the wontons into the boiling water. Cook for 3-4 minutes, or until they float to the surface and the filling is cooked through.
  5. While wontons boil, add the quartered baby bok choy to the simmering broth for 1-2 minutes until tender-crisp.
  6. Use a spider strainer to transfer cooked wontons directly into serving bowls. Ladle the hot broth and bok choy over the wontons. Garnish with sliced scallions and optional chili oil.