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Ingredients
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Wonton filling
Shiitake-ginger broth
Garnish & finishing
Method
Wonton filling
Prepare lobster
If lobster is raw tail or meat from cooked lobster, cut into small 1/4-inch pieces. Pat dry with paper towel to remove excess moisture.
Soften shiitake
If using fresh shiitake, remove stems and finely mince. If using dried shiitake, soak in 1 cup hot water for 20–30 minutes, reserve soaking liquid (strain once) and mince the rehydrated caps to make 1 cup minced mushrooms.
Mix filling
In a medium bowl combine chopped lobster (12 oz), ground pork (4 oz), minced shiitake (1 cup), green onions (3 tbsp), grated ginger (2 tsp), minced garlic (1 tsp), light soy sauce (1 tbsp), sesame oil (1 tsp), Shaoxing wine (1 tsp), egg white (1 unit), cornstarch (1 tsp) and white pepper (1 tsp). Use a spatula to fold mixture until evenly combined and slightly sticky (do not overwork). Taste a small pinch by cooking a teaspoon in a skillet to check seasoning and adjust salt or soy if needed.
Portion wrappers
Place a wonton wrapper flat on a clean surface. Keep remaining wrappers covered with a damp towel to prevent drying. Spoon about 1 level teaspoon (approx 12–14 g) of filling into the center of each wrapper.
Fold wontons
Lightly brush wrapper edges with water. Fold wrapper in half to form a triangle, press out air and seal edges firmly. Bring the two opposite corners of the triangle together, overlap slightly and press to seal creating a classic wonton 'pouch'. Repeat with remaining filling.
Shiitake-ginger broth
Prepare mushroom stock
If you rehydrated dried shiitake for the filling, reserve the soaking liquid. Strain the soaking liquid through a fine sieve or coffee filter to remove grit and measure; if needed top with additional hot water to equal 1 cup. Slice the rehydrated mushroom caps thinly (reserve a few whole slices for garnish if desired).
Simmer broth
In a medium saucepan combine vegetable or chicken stock (6 cups), strained shiitake soaking liquid (about 1 cup), sliced rehydrated shiitake, fresh ginger slices (1 inch worth), and smashed white parts of scallions (2). Bring to a gentle simmer over medium heat, then reduce heat to low and simmer gently for 15 minutes to infuse flavors.
Season broth
After simmering, remove ginger slices and smashed scallions. Stir in light soy sauce (1 tbsp), rice vinegar (1 tsp), sesame oil (1 tsp), salt (1 tsp) and white pepper (1/2 tsp). Taste and adjust seasoning — broth should be delicate, slightly savory and ginger-forward.
Cooking wontons & finishing
Cook wontons
Bring the seasoned shiitake-ginger broth back to a gentle simmer. Working in batches (do not overcrowd), gently drop 6–8 wontons into the simmering broth. Stir once gently to prevent sticking. Simmer for 4–5 minutes or until wonton wrappers become translucent and filling is cooked through (internal temperature of pork/lobster should reach 145–160°F depending on pork ratio). Remove cooked wontons with a slotted spoon and place into warm bowls.
Assemble bowls
Ladle hot shiitake-ginger broth over the wontons in each bowl, aiming for about 1 cup of broth per serving. Garnish with cilantro (about 1 tablespoon per bowl), thinly sliced scallion greens (1 tsp per bowl), a few reserved shiitake slices if desired, a drizzle of toasted sesame oil (a few drops) and chile oil to taste (optional).
Serve
Serve immediately while hot. Offer extra soy or chili on the side. Leftover broth can be refrigerated for up to 3 days; wontons are best eaten fresh.