# Components:
→ Wonton Filling
01 - 7 oz ground pork
02 - 3.5 oz raw shrimp, peeled, deveined, finely chopped
03 - 2 spring onions, finely chopped
04 - 1 tablespoon soy sauce
05 - 1 tablespoon Shaoxing wine or dry sherry
06 - 1 teaspoon sesame oil
07 - 1 teaspoon freshly grated ginger
08 - 1/2 teaspoon ground white pepper
09 - 1/2 teaspoon granulated sugar
10 - 1/4 teaspoon salt
11 - 24 wonton wrappers
→ Broth
12 - 6 cups chicken stock, preferably homemade or low-sodium
13 - 2 slices fresh ginger
14 - 2 garlic cloves, lightly crushed
15 - 1 tablespoon soy sauce
16 - 1 teaspoon sesame oil
17 - Salt, to taste
→ Garnish
18 - 2 spring onions, thinly sliced
19 - Fresh coriander leaves, optional
20 - Chili oil, optional
# Directions:
01 - In a mixing bowl, thoroughly blend ground pork, chopped shrimp, spring onions, soy sauce, Shaoxing wine, sesame oil, freshly grated ginger, white pepper, sugar, and salt until the mixture is cohesive and sticky.
02 - Place a wonton wrapper in your palm and spoon 1 heaping teaspoon of filling into the center. Moisten wrapper edges with water, fold into a triangle, and press to seal, ensuring no air pockets remain. Bring the two far corners together and seal firmly to form classic wonton shape. Repeat until all filling and wrappers are used.
03 - Bring a large pot of water to a gentle boil. Add wontons in batches, stirring gently to prevent sticking. Cook for 3–4 minutes until wontons float and filling is cooked throughout. Transfer with a slotted spoon and set aside.
04 - In a separate large pot, combine chicken stock, ginger slices, garlic cloves, soy sauce, and sesame oil. Bring to a simmer over medium heat for 10 minutes. Strain out ginger and garlic, then season broth to taste with salt.
05 - Divide cooked wontons evenly among serving bowls and ladle hot broth over them.
06 - Complete the dish with sliced spring onions, fresh coriander, and a drizzle of chili oil if desired. Serve immediately while hot.
