Ingredients:

  • 1 lb ground pork (80/20 lean-to-fat ratio)
  • 0.5 lb shrimp, peeled, deveined, and roughly chopped
  • 2 tsp freshly grated ginger
  • 3 cloves minced garlic
  • 2 tbsp chopped scallions
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp toasted sesame oil
  • 1/2 tsp white pepper
  • 1 tsp sugar
  • 1 tbsp cornstarch
  • 1 egg white
  • 1 pack egg-based wonton wrappers (approx. 40 count)
  • 8 cups chicken stock
  • 3 slices ginger
  • 2 whole scallions, bruised
  • 1 tsp dried shrimp
  • 1 tbsp light soy sauce
  • 1 tsp salt
  • 1/4 tsp white pepper
  • 1 dash sesame oil

Instructions:

  1. Combine the ground pork, chopped shrimp, grated ginger, minced garlic, chopped scallions, soy sauce, Shaoxing wine, sesame oil, white pepper, sugar, cornstarch, and egg white in a large bowl. Stir vigorously in one direction for about 3 minutes until the mixture becomes tacky and pale.
  2. Place 6 to 8 wonton wrappers on a clean, dry surface at a time. Keep the remaining wrappers covered with a damp paper towel.
  3. Place about 1 teaspoon of the pork mixture in the center of each wrapper. Avoid overfilling to prevent the skins from bursting during the boil.
  4. Dip your finger in the bowl of water and lightly moisten the four edges of the wrapper. Fold the wrapper in half to create a triangle (or rectangle, depending on your wrapper shape), pressing firmly to remove any air bubbles. Ensure the edges are completely sealed.
  5. Bring the two bottom corners of the triangle together, overlapping them slightly. Use a tiny dab of water to glue them together.
  6. In a large stockpot, bring the 8 cups of chicken stock to a simmer with the ginger slices, bruised scallions, and dried shrimp. Let it simmer for 10 minutes until the broth smells fragrant and aromatic. Remove the ginger and scallions with a slotted spoon.
  7. Add the light soy sauce, salt, white pepper, and a dash of sesame oil to the pot. Taste the broth; it should be savory but clean.
  8. Carefully drop the wontons into the simmering broth (or a separate pot of boiling water). Cook for 4 to 5 minutes until they float to the surface and the wrappers look translucent.
  9. Divide the cooked wontons into bowls and ladle the hot broth over them. Garnish with fresh scallions and serve immediately while the wrappers are at their peak silkiness.