Ingredients:

  • 225g ground pork (80/20 lean-to-fat ratio)
  • 150g shrimp, peeled, deveined, and roughly chopped
  • 1 tsp fresh ginger, finely grated
  • 2 tbsp green onions, finely minced (white parts only)
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp toasted sesame oil
  • 0.5 tsp white pepper
  • 0.5 tsp sugar
  • 1 pack thin wonton wrappers (approximately 40 squares)
  • 1.5 Liters high-quality chicken stock
  • 1 tbsp dried shrimp
  • 3 slices fresh ginger, smashed
  • 2 cloves garlic, smashed
  • 1 tbsp light soy sauce (for broth)
  • 0.5 tsp toasted sesame oil (for finishing)
  • 3 heads baby bok choy, quartered
  • 2 tbsp fresh scallion greens, sliced

Instructions:

  1. In a large mixing bowl, combine ground pork, chopped shrimp, grated ginger, minced green onions, soy sauce, Shaoxing wine, sesame oil, white pepper, and sugar.
  2. Stir the filling vigorously in one direction for 3-5 minutes until the mixture becomes tacky and pulls away from the bowl. Pick up the mass and throw it back into the bowl 5–10 times to develop the protein structure for a bouncy texture.
  3. Place a teaspoon of filling in the center of a wonton wrapper. Moisten the edges with water, fold into a triangle, and bring the two corners together, overlapping and sealing with a drop of water to create an 'ingot' shape.
  4. In a large stockpot, combine chicken stock, dried shrimp, smashed ginger, and garlic. Simmer on low heat for 10 minutes to infuse. Season with soy sauce.
  5. Boil a separate pot of plain water. Cook wontons in batches for 3–4 minutes or until they float and the filling is opaque. Remove with a slotted spoon.
  6. Add the quartered baby bok choy to the simmering broth for the final 2 minutes of cooking. Place wontons and bok choy into bowls, ladle over the hot seasoned broth, and garnish with sesame oil and scallion greens.