Ingredients:

  • 225g ground pork (80/20 lean-to-fat ratio)
  • 150g shrimp, peeled, deveined, and roughly chopped
  • 15ml light soy sauce
  • 5ml toasted sesame oil
  • 5ml Shaoxing wine
  • 1g white pepper
  • 2g sugar
  • 1 pack yellow Cantonese style wonton wrappers
  • 1.5L low-sodium chicken stock
  • 3 thick coins fresh ginger, smashed
  • 2 cloves garlic, smashed
  • 3 stalks green onions, whites for broth and greens for garnish
  • 15ml fish sauce
  • 2 heads baby bok choy, quartered
  • 5ml toasted sesame oil for finishing

Instructions:

  1. In a large mixing bowl, combine ground pork, chopped shrimp, soy sauce, sesame oil, Shaoxing wine, white pepper, and sugar. Stir vigorously in one direction for 2–3 minutes until the protein is emulsified and becomes a cohesive, springy paste.
  2. Place 1 teaspoon of filling in the center of a wonton wrapper. Lightly moisten the edges with water. Fold into a triangle, then bring the two bottom corners together, overlapping and pressing to seal.
  3. In a stockpot, combine chicken stock, smashed ginger, garlic, and scallion whites. Bring to a simmer for 10 minutes to infuse. Season with fish sauce.
  4. While the broth simmers, bring a separate large pot of water to a boil. Add the wontons and cook for 3-4 minutes until they float and the filling is cooked through. Add bok choy to the boiling water in the last 1 minute.
  5. Use a spider strainer to transfer cooked wontons and bok choy to serving bowls. Ladle the clear aromatic broth over the dumplings. Garnish with scallion greens and a drizzle of sesame oil.