Ingredients:

  • 0.5 lb ground pork (80/20 lean-to-fat ratio)
  • 0.5 lb shrimp, peeled, deveined, and chopped
  • 3 tbsp water
  • 1 tsp grated ginger
  • 1 minced scallion
  • 2 tbsp light soy sauce, divided
  • 1 tbsp Shaoxing wine
  • 2 tsp toasted sesame oil, divided
  • 0.5 tsp white pepper
  • 0.5 tsp sugar
  • 1 tsp cornstarch
  • 1 pack square wonton wrappers (approx. 45 wrappers)
  • 6 cups low-sodium chicken broth
  • 1-inch knob ginger, smashed
  • 2 whole scallions, bruised
  • 2 cloves garlic, smashed
  • 2 heads baby bok choy, quartered

Instructions:

  1. In a large bowl, combine the ground pork and the ginger-scallion water (prepared by soaking 1 tsp grated ginger and 1 minced scallion in 3 tbsp water). Stir vigorously in one direction for 2 minutes until a sticky paste forms.
  2. Fold in the chopped shrimp, 1 tablespoon soy sauce, Shaoxing wine, white pepper, sugar, 1 teaspoon sesame oil, and cornstarch. Mix until well combined.
  3. Place a wonton wrapper on your palm. Put 1 rounded teaspoon of filling in the center. Lightly moisten two edges with water, fold into a triangle, and press out air. Bring opposite corners together and pinch to seal.
  4. In a large stockpot, combine chicken broth, smashed ginger, bruised scallions, and smashed garlic. Bring to a simmer for 10 minutes to infuse, then remove aromatics.
  5. Season the broth with the remaining 1 tablespoon soy sauce. Add the baby bok choy and the prepared wontons to the simmering broth.
  6. Boil for 3-5 minutes (or 6-8 minutes if frozen) until the wontons float and the filling is cooked through. Finish with the remaining 1 teaspoon toasted sesame oil and serve immediately.