Ingredients:

  • 225g ground pork (80/20 lean-to-fat)
  • 150g shrimp, peeled, deveined, and chopped
  • 1 tbsp ginger, finely minced
  • 2 scallions, white parts only, minced
  • 1 tbsp light soy sauce
  • 1 tsp toasted sesame oil
  • 0.5 tsp white pepper
  • 0.5 tsp sugar
  • 1 tsp Shaoxing wine
  • 1 tbsp cornstarch
  • 1 pack thin Cantonese-style egg wonton wrappers
  • 1.5 liters chicken stock
  • 1 tbsp dried shrimp, soaked and minced
  • 3 slices ginger, thick cut
  • 2 whole scallions
  • 2 cloves garlic, smashed
  • 1 tbsp light soy sauce (for broth)
  • 1 bunch baby bok choy
  • 1 tsp sesame oil (for garnish)

Instructions:

  1. Emulsify the pork. Place 225g ground pork in a bowl and stir vigorously in one direction for 2 minutes until it looks sticky and pale.
  2. Incorporate aromatics. Add the 1 tbsp minced ginger, scallion whites, 1 tbsp light soy, 1 tsp sesame oil, 0.5 tsp white pepper, 0.5 tsp sugar, 1 tsp Shaoxing wine, and 1 tbsp cornstarch.
  3. Fold in shrimp. Add the 150g chopped shrimp and stir gently until just combined so you keep the chunky texture. Note: Over mixing the shrimp makes it mushy.
  4. Position the wrapper. Place a wonton wrapper in your palm and add 1 teaspoon of filling to the center.
  5. Seal and fold. Dab the edges with water, fold into a triangle, then bring the two bottom corners together until they overlap and stick. Note: Press out any air bubbles to prevent the wonton from bursting.
  6. Sauté aromatics. In your stockpot, lightly toast the minced dried shrimp in a drop of oil until fragrant and slightly sizzling.
  7. Simmer stock. Pour in 1.5 liters chicken stock, add the ginger slices, whole scallions, and smashed garlic. Simmer for 15 minutes until the kitchen smells deeply savory.
  8. Season the liquid. Remove the large aromatics and stir in 1 tbsp light soy sauce.
  9. Blanch the greens. Add the baby bok choy to the broth for 2 minutes until vibrant green and tender crisp, then remove and place in serving bowls.
  10. Cook wontons. Drop the wontons into the simmering broth for 3 minutes until they float and the wrappers look translucent.
  11. Final touch. Ladle the wontons and broth over the greens and finish with 1 tsp sesame oil.