Ingredients:

  • 225g ground pork (80/20 lean-to-fat ratio)
  • 150g shrimp, peeled, deveined and roughly chopped
  • 1 pack Cantonese-style wonton wrappers
  • 1 tsp ginger, finely grated
  • 2 tbsp green onions, finely minced
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp toasted sesame oil
  • 1/2 tsp white pepper
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1.5 Liters low-sodium chicken stock
  • 3 slices ginger, smashed
  • 2 cloves garlic, smashed
  • 2 stalks green onions, cut into 2-inch lengths
  • 1 tsp soy sauce
  • 1/2 tsp fish sauce
  • 2 heads baby bok choy, quartered
  • 1 tsp sesame oil for drizzling

Instructions:

  1. In a large mixing bowl, combine ground pork, chopped shrimp, grated ginger, minced green onions, light soy sauce, Shaoxing wine, toasted sesame oil, white pepper, sugar, and salt.
  2. Stir the filling vigorously in one direction using chopsticks or a spatula until the mixture becomes sticky and develops a 'bouncy' texture (the myosin development phase).
  3. Place a teaspoon of filling in the center of a wonton wrapper. Moisten edges with water, fold into your desired shape (triangle or nurse's cap), and press firmly to seal, ensuring no air bubbles remain.
  4. In a large stockpot, combine chicken stock, smashed ginger slices, garlic, and scallion lengths. Bring to a boil, then simmer for 15 minutes. Season with 1 tsp soy sauce and fish sauce. Remove aromatics before serving.
  5. Bring a separate large pot of water to a boil. Cook wontons in batches for 3-4 minutes or until they float and the wrappers become translucent. Blanch the bok choy in the same water during the last 2 minutes.
  6. Place cooked wontons and bok choy into serving bowls. Ladle the hot, clear broth over them. Garnish with fresh scallions and a drizzle of sesame oil.