Ingredients:

  • 1/2 lb (225g) Ground Pork (80/20 fat ratio)
  • 1/2 lb (225g) Raw Shrimp, peeled, deveined, and finely minced
  • 1/4 cup (60ml) Soy Sauce (light or all-purpose)
  • 2 tbsp Shaoxing Rice Wine (or dry sherry)
  • 1 tbsp Sesame Oil (toasted)
  • 1 tbsp Fresh Ginger, grated finely
  • 2 cloves Garlic, minced
  • 2 large Scallions (green onions), white and green parts, thinly sliced
  • 1 tsp White Pepper
  • 1 tsp Granulated Sugar
  • 1 large Egg white
  • Approx. 40 Square Wonton Wrappers
  • 8 cups (1.9 Litres) High-Quality Chicken Stock (low sodium preferred)
  • 2 cups (475ml) Water
  • 2 slices Fresh Ginger (about 1/4 inch thick)
  • 1 tsp Salt (or to taste)
  • 1/2 tsp White Pepper (for broth)
  • 4 Scallions, thinly sliced on a bias (for garnish)
  • Drizzle of Chili Oil (optional, for garnish)

Instructions:

  1. Prepare the Filling: In a large bowl, combine ground pork, minced shrimp, soy sauce, Shaoxing rice wine, sesame oil, grated ginger, minced garlic, sliced scallions, white pepper, sugar, and egg white. Mix vigorously in one direction until the mixture becomes sticky and uniform. Chill for 15 minutes.
  2. Set Up the Folding Station: Place a small bowl of water nearby for sealing wrappers. Lay out wrappers on a clean surface. Keep unused wrappers covered with a damp cloth.
  3. Fold the Wontons: Place one teaspoon of filling in the centre of a wrapper. Moisten the edges lightly with water. Fold into a triangle, pressing out all air bubbles, and seal the edges. Bring the two bottom corners of the triangle together, overlapping them slightly and pressing firmly to seal (creating the classic purse shape). Rest finished wontons on a parchment-lined baking sheet.
  4. Prepare the Broth: Combine chicken stock, water, 2 slices of fresh ginger, salt, and white pepper in a large pot. Bring to a gentle simmer over medium heat. Taste and adjust seasoning, keeping the heat just below a rolling boil.
  5. Cook the Wontons: Gently lower the wontons into the simmering broth (cook in batches if necessary to avoid overcrowding the pot, which can make the wrappers gummy).
  6. Test Doneness: Cook the wontons for 4–6 minutes. They are done when they float consistently to the surface and the wrappers appear translucent.
  7. Assemble and Serve: Carefully ladle 5 to 7 cooked wontons and plenty of savory broth into each serving bowl. Garnish liberally with freshly sliced scallions and a drizzle of chili oil, if desired.