Prepare filling: Place 300g ground pork in a large bowl. Add 1 tbsp soy sauce, 1 tsp Shaoxing wine, 1/4 tsp white pepper, and 1/2 tsp salt.
Season: Add 1 tsp minced ginger, 2 tbsp chopped scallions, and 1 tsp sesame oil. Stir with chopsticks in one direction until mixture becomes sticky (about 2-3 minutes).
Add water: Add 2 tbsp water in 2-3 batches, stirring well after each addition until water is absorbed. This makes the filling juicy.
Wrap wontons: Place one wonton wrapper in palm. Put about 1 tsp filling in center. Dip finger in water and moisten edges. Fold into triangle and seal edges tightly. Then bring two bottom corners together to form ingot shape.
Continue wrapping: Repeat with remaining wrappers. Place finished wontons on lightly floured plate to prevent sticking (can freeze extras).
Prepare soup base: Add 1L chicken or pork stock to pot. Add 1 tbsp dried shrimp (optional) and 2 seaweed sheets (optional). Bring to boil.
Season soup: Add salt and white pepper to taste. Keep soup light and clear to highlight wonton flavor.
Cook wontons: Bring large pot of water to boil. Add wontons, stir gently with spoon to prevent sticking. Cook until wontons float, then cook 1-2 more minutes until fully cooked.
Blanch vegetables: Cook bok choy in boiling water for 30 seconds until wilted. Remove and set aside.
Assemble: Place cooked wontons in bowl, add blanched bok choy, pour hot soup over. Garnish with scallions, cilantro, and a few drops of sesame oil.
Tips
Tips: 1) Stir filling in one direction to bind properly; 2) Moisten wrapper edges for tight seal; 3) Can freeze extras for quick meals; 4) Keep soup light to highlight wonton flavor.
