📝 About This Recipe
Transport your senses to a bustling Cantonese teahouse with this soul-warming bowl of delicate pork and shrimp wontons swimming in a crystal-clear, aromatic broth. Each parcel is a masterclass in texture, featuring a 'goldfish tail' wrapper that flows elegantly in a soup seasoned with toasted sesame and white pepper. This is the ultimate comfort food, balancing the savory depth of a slow-simmered stock with the bright, snappy bite of fresh seafood.
🥗 Ingredients
The Wonton Filling
- 1/2 pound Ground Pork (80/20 lean to fat ratio for juiciness)
- 1/2 pound Shrimp (peeled, deveined, and roughly chopped into chunks)
- 1 tablespoon Ginger (grated into a fine paste)
- 2 stalks Scallions (finely minced)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Wine (dry sherry is a good substitute)
- 1 teaspoon Toasted Sesame Oil
- 1/4 teaspoon White Pepper (ground)
The Broth & Assembly
- 6 cups Chicken Stock (high-quality or homemade preferred)
- 3 slices Ginger (smashed)
- 2 cloves Garlic (smashed)
- 30-40 pieces Wonton Wrappers (thin, square variety)
- 2 heads Baby Bok Choy (quartered lengthwise)
Garnish
- 1 stalk Scallions (thinly sliced)
- 1 teaspoon Toasted Sesame Oil (for drizzling)
- 1/4 cup Cilantro (fresh leaves)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground pork, chopped shrimp, grated ginger, minced scallions, soy sauce, Shaoxing wine, sesame oil, and white pepper.
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2
Stir the filling vigorously in one direction for 2-3 minutes until the mixture becomes sticky and paste-like; this ensures a bouncy, springy texture.
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3
Prepare a small bowl of water. Lay one wonton wrapper on your palm and place a rounded teaspoon of filling in the center.
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4
Moisten the edges of the wrapper with water. Fold the wrapper into a triangle, pressing out air pockets, then bring the two side corners together, overlapping them slightly and sealing with a dab of water.
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5
Repeat until all filling is used, placing finished wontons on a parchment-lined tray so they don't stick.
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6
In a large pot, bring the chicken stock, smashed ginger, and garlic to a gentle simmer. Let it infuse for 10 minutes, then remove the ginger and garlic pieces.
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7
Taste the broth and adjust seasoning with a pinch of salt or a splash of soy sauce if needed.
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8
In a separate large pot, bring water to a rolling boil. Cooking wontons in water rather than the broth keeps the soup clear and prevents it from becoming starchy.
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9
Carefully drop the wontons into the boiling water in batches of 10. Once they float to the surface, cook for an additional 2 minutes until the wrappers are translucent.
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10
During the last minute of cooking the wontons, add the baby bok choy to the boiling water to blanch until vibrant green.
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11
Use a slotted spoon to transfer the cooked wontons and bok choy directly into serving bowls.
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12
Ladle the hot, infused broth over the wontons. Garnish with fresh scallions, cilantro, and a final drop of sesame oil.
💡 Chef's Tips
Don't overfill the wontons; a small amount of filling ensures the wrapper cooks at the same rate as the meat. Always stir the filling in one direction to develop the proteins for that signature 'snap' in the bite. If you can't find Shaoxing wine, use dry sherry—avoid using 'cooking wine' which is often over-salted. You can freeze uncooked wontons on a tray then transfer to a bag; cook them directly from frozen for an extra 2-3 minutes. For a clearer broth, never boil the wontons in the soup base itself; always use a separate pot of water.
🍽️ Serving Suggestions
Pair with a side of crispy Garlic Chili Oil for those who enjoy a spicy kick. Serve alongside a plate of Chinese Broccoli (Gai Lan) with oyster sauce. A pot of Jasmine or Oolong tea cleanses the palate perfectly between bites. For a fuller meal, add thin egg noodles to the bowl to make Wonton Noodle Soup. Enjoy with a side of pan-fried potstickers for a dim sum-style feast.