Ingredients

• Pork 300g (ground, 猪肉馅)
• Wonton wrappers 30-40pcs (馄饨皮)
• Ginger 1 inch piece (minced)
• Scallions 2 stalks (finely chopped)
• Soy sauce 1 tbsp (15ml)
• Shaoxing wine 1 tsp (5ml)
• Sesame oil 1 tsp (5ml)
• White pepper 1/4 tsp
• Salt 1/2 tsp
• Chicken or pork stock 1L
• Dried shrimp 1 tbsp (optional)
• Bok choy 4-6 leaves
• Seaweed sheets 2 pieces (optional)
• Cilantro for garnish

Steps

1. 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.
2. 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).
3. Add water: Add 2 tbsp water in 2-3 batches, stirring well after each addition until water is absorbed. This makes the filling juicy.
4. 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.
5. Continue wrapping: Repeat with remaining wrappers. Place finished wontons on lightly floured plate to prevent sticking (can freeze extras).
6. 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.
7. Season soup: Add salt and white pepper to taste. Keep soup light and clear to highlight wonton flavor.
8. 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.
9. Blanch vegetables: Cook bok choy in boiling water for 30 seconds until wilted. Remove and set aside.
10. 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.