Ingredients:

  • 6 cups Low-Sodium Chicken Stock
  • 2-inch piece Fresh Ginger, sliced (unpeeled)
  • 4 large Garlic Cloves, lightly smashed
  • 2 Tbsp Light Soy Sauce (for broth)
  • 1 Tbsp Shaoxing Rice Wine (optional)
  • 1/2 tsp White Pepper
  • 8 oz Ground Pork (medium fat)
  • 4 oz Shrimp/Prawns, peeled, deveined, finely minced
  • 1/4 cup Water Chestnuts, drained and finely chopped
  • 2 Tbsp Spring Onions (white part only), finely minced
  • 1 tsp Fresh Ginger, freshly grated
  • 1 Tbsp Light Soy Sauce (for filling)
  • 1 tsp Toasted Sesame Oil
  • 1/2 tsp Sugar
  • 1 tsp Cornstarch (Cornflour)
  • 40–50 count Square Wonton Wrappers
  • 1 large Egg White, lightly whisked (for sealing)
  • 1 small bunch Leafy Greens (Choi Sum or Bok Choy), trimmed
  • 2 stalks Spring Onions (Green parts), thinly sliced (for garnish)
  • Drizzle Toasted Sesame Oil (to finish)

Instructions:

  1. Combine Filling Ingredients: In a medium bowl, combine the ground pork, minced shrimp, water chestnuts, minced spring onion, grated ginger, soy sauce, sesame oil, sugar, and cornstarch.
  2. Mix Vigorously: Using a wooden spoon or gloved hands, mix the filling until it becomes cohesive, sticky, and slightly pale. This ensures the protein binds properly.
  3. Chill: Cover the filling bowl and refrigerate for at least 30 minutes. Chilling stiffens the mixture, making assembly much easier.
  4. Set Up Station: Place the wonton wrappers, the chilled filling, and the egg white seal in an assembly line. Keep wrappers covered with a damp cloth to prevent drying out.
  5. Scoop and Seal: Place a generous teaspoon (about 5g) of filling in the centre of a wrapper.
  6. Fold (Triangle Method): Dip a finger in the egg white and trace two adjacent edges of the wrapper. Fold the wrapper diagonally to form a large triangle, pushing out any air pockets.
  7. Pinch and Tuck: Dip egg white on one of the triangle’s pointed corners, bring the two bottom points together, and pinch firmly to seal (creating a tortellini or nurse’s cap shape).
  8. Store: Place finished wontons on a parchment-lined tray, ensuring they do not touch.
  9. Simmer Aromatics: In the stockpot, combine the chicken stock, ginger slices, and smashed garlic. Bring to a gentle simmer over medium heat.
  10. Infuse: Reduce heat to low and allow to infuse for 20 minutes. Do not boil vigorously; we want clarity.
  11. Strain and Season: Strain the broth through a fine-mesh sieve (or cheesecloth) into a clean pot. Discard the solids.
  12. Final Seasoning: Add the soy sauce, Shaoxing wine, and white pepper. Taste and adjust seasoning as necessary—it should be fragrant and savoury. Keep the broth barely simmering.
  13. Blanch Greens: Bring a small pot of water to a boil. Blanch the choi sum or bok choy for 30–60 seconds until bright green and slightly tender. Remove and set aside.
  14. Cook Wontons: Bring a separate, large pot of salted water to a rolling boil. Drop the wontons in batches, ensuring the pot is not overcrowded.
  15. Test for Doneness: Cook for 3–5 minutes. The wontons are done when they float to the surface and the wrapper is translucent and silky.
  16. Assemble Bowl: Divide the wontons and blanched greens evenly between serving bowls. Ladle the hot, clear broth over the wontons.
  17. Garnish: Drizzle each bowl with a few drops of toasted sesame oil and garnish generously with sliced green spring onions. Serve immediately.