Ingredients:

  • 8 oz (225 g) Ground Pork (medium-lean)
  • 4 oz (115 g) Raw Prawns, finely chopped (shelled, deveined)
  • 1 tsp (5 ml) Fresh Ginger, grated
  • 2 tbsp (30 ml) Spring Onions, finely chopped (white and light green parts)
  • 1 tbsp (15 ml) Soy Sauce (light or low sodium)
  • 1 tsp (5 ml) Shaoxing Rice Wine (or dry sherry)
  • 1 tsp (5 ml) Toasted Sesame Oil (for filling)
  • ½ tsp (2.5 ml) Granulated Sugar
  • 1 tsp (5 ml) Corn Starch
  • ¼ tsp (1 ml) White Pepper
  • 1 package Wonton Wrappers (thin, square, egg-based)
  • 1 large Egg White, lightly whisked (for sealing)
  • 6 cups (1.4 L) High-Quality Chicken Stock (low sodium)
  • 3 thin slices Fresh Ginger (for broth)
  • 1 tbsp Light Soy Sauce (for broth, plus extra to taste)
  • ½ tsp (2.5 ml) Toasted Sesame Oil (for serving)
  • 4 cups (1 L) Water (for poaching)
  • 2 tbsp Spring Onions, thinly sliced (green parts, for garnish)
  • 1 handful Fresh Coriander (Cilantro), roughly chopped (for garnish)
  • 1 cup Leafy Greens (e.g., Pak Choi or Spinach), quickly blanched (for garnish)

Instructions:

  1. Combine Ingredients: In the mixing bowl, combine the ground pork, chopped prawns, grated ginger, chopped spring onions, soy sauce, rice wine, sesame oil, sugar, cornstarch, and white pepper.
  2. Mix Thoroughly: Using your hand, mix the filling vigorously for 2–3 minutes until the mixture becomes sticky and cohesive. This develops the protein and gives the wontons a bouncy texture.
  3. Chill: Cover the bowl and refrigerate the filling for at least 15 minutes. This firms it up, making wrapping easier.
  4. Infuse Stock: Pour the chicken stock into a large pot. Add the 3 slices of fresh ginger. Bring to a gentle simmer (do not boil rapidly) and allow to infuse for 10 minutes.
  5. Season: Remove the ginger slices. Season the stock with 1 tablespoon of light soy sauce. Keep the broth warm on a very low heat while you wrap the wontons.
  6. Set Up Station: Arrange your wrappers, a small bowl of filling, and the bowl of whisked egg white on your workspace. Keep the unused wrappers covered with a damp cloth to prevent drying out.
  7. Spoon and Seal: Place one wrapper flat on your palm or work surface. Place about ½ teaspoon of filling just below the center.
  8. Moisten Edges: Dip your finger in the egg white and trace a line around two adjacent edges of the wrapper (forming an L-shape).
  9. Fold and Press (Triangle): Fold the wrapper into a triangle, pressing firmly to remove any air pockets around the filling. Ensure the edges are tightly sealed.
  10. Final Tuck (Goldfish Tail): Take the two furthest corners of the triangle, bring them together, overlap them slightly, and seal with a dab of egg white. Place the completed wontons on a parchment-lined baking sheet, ensuring they do not touch.
  11. Boil Water: Bring the 4 cups of water to a rolling boil in a separate pot.
  12. Poach Wontons: Gently drop the wontons into the boiling water in batches (do not overcrowd the pot). Cook for 3–5 minutes, or until the wontons float to the surface and the wrappers appear translucent.
  13. Blanch Greens (Optional): If using, quickly dunk your Pak Choi or spinach in the same boiling water for 30 seconds and remove.
  14. Assemble: Ladle the hot broth into serving bowls.
  15. Nestle Wontons: Use a slotted spoon or spider strainer to lift the cooked wontons directly from the poaching water and nestle them into the broth.
  16. Garnish: Add the blanched greens, scatter with sliced spring onions and coriander, and finish with a small drizzle of toasted sesame oil. Serve immediately.