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Ingredients
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Wonton filling (makes 10 wontons)
Broth and soup components (serves 1 small bowl)
Method
Wonton filling (makes 10 wontons)
Prepare filling
In a medium bowl combine ground pork, chopped shrimp, finely chopped green onion, grated ginger, soy sauce, sesame oil, Shaoxing wine, cornstarch, egg white, a pinch of salt and a pinch of white pepper. Mix with chopsticks or a spoon in one direction until well combined and slightly sticky (about 30–60 seconds). This helps the filling bind and become smooth.
Portion filling
Place a wonton wrapper on a clean surface. Put about 1 level tablespoon (roughly 12–14 g) of filling in the center of each wrapper. Do not overfill — you should have enough for 10 wrappers.
Fold wontons
Lightly wet the edges of the wrapper with water (use your fingertip). Fold the wrapper in half to form a triangle, press out any air and seal edges. Bring the two triangle corner points together, overlapping slightly, and press to seal (traditional 'boat' shape). Repeat for all 10 wrappers and place finished wontons on a lightly floured tray to rest.
Broth and assembly (serves 1 small bowl)
Prepare broth
In a medium saucepan, bring 500 ml chicken broth and 2–3 thin slices of ginger to a gentle simmer over medium heat. Taste and add 1 tsp light soy sauce, 1 tsp sesame oil, a pinch of salt and a pinch of white pepper. Keep simmering gently.
Cook greens
If using baby bok choy, trim and separate leaves. Add greens to the simmering broth and cook for 1–2 minutes until just tender. Remove greens with a slotted spoon and set aside in the serving bowl.
Cook wontons
Bring the broth to a gentle rolling simmer. Carefully drop 10 wontons into the simmering broth, stirring gently once to prevent sticking. Cook wontons for 4–5 minutes until wrappers are translucent and filling is cooked through (internal temperature of pork should reach 71°C / 160°F if measured).
Assemble and garnish
Using a slotted spoon, transfer the cooked wontons and greens into a serving bowl. Pour hot broth over them. Garnish with thinly sliced green onion and a drizzle of chili oil or a sprinkle of toasted sesame seeds if desired. Serve immediately.