Pork and Shrimp Wontons in Ginger Chicken Broth

What you need

• 300 g (10 oz) ground pork, not too lean
• 150 g (5 oz) raw shrimp, peeled, deveined and finely chopped
• 4 scallions, whites and greens finely chopped and kept apart
• 2 tsp fresh ginger, finely grated
• 1 tbsp Shaoxing wine, or dry sherry
• 3 tbsp light soy sauce, divided
• 1 tbsp toasted sesame oil, divided
• 1/2 tsp white pepper, ground, divided
• 1/2 tsp sugar
• 1/2 tsp salt, plus more to taste
• 32 square wonton wrappers, about 1 pack
• 1.5 l (6 1/2 cups) chicken stock
• 4 slices ginger, fresh, about 3 mm thick
• 2 baby bok choy, halved lengthwise

Method

Restated from the original video

1. 1

   In a bowl, combine the pork, shrimp, scallion whites, grated ginger, Shaoxing wine, 1 tbsp of the soy sauce, 1 tsp of the sesame oil, half the white pepper, the sugar and the salt.

2. 2

   Stir hard in one direction for 1-2 min, until the filling turns sticky and holds together.

3. 3

   Set out a small bowl of water. Put a wrapper on your palm and place a heaped teaspoon of filling in the centre.

4. 4

   Wet the edges of the wrapper with a fingertip, fold it into a triangle and press out the air as you seal it.

5. 5

   Dab one bottom corner with water, bring the two bottom corners together and pinch them firmly. Set each finished wonton on a tray lined with baking paper and repeat with the rest.

6. 6

   Pour the chicken stock into a pot, add the ginger slices and bring to a gentle simmer for 10 min.

7. 7

   Season the stock with the remaining soy sauce and white pepper, then taste and add salt if needed.

8. 8

   Add the bok choy to the stock and simmer until the stems are just tender, 2-3 min. Lift it out into serving bowls.

9. 9

   Meanwhile, bring a separate large pot of water to a boil.

10. 10

    Drop in the wontons in batches and stir gently so they do not stick. Cook until they float and the filling is cooked through with no pink inside, 4-5 min.

11. 11

    Lift the wontons out with a slotted spoon and divide them between the bowls.

12. 12

    Fish the ginger slices out of the stock and ladle the hot stock over the wontons.

13. 13

    Finish each bowl with a few drops of the remaining sesame oil and the scallion greens.

Imported from manilaspoon.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.