📝 About This Recipe
Transport your kitchen to the bustling streets of Hong Kong with this comforting, naturally dairy-free classic. This recipe features delicate, handmade parcels filled with a savory blend of shrimp and pork, floating in a crystal-clear, aromatic ginger-infused broth. It is a masterclass in balance, offering a light yet deeply satisfying experience that celebrates fresh ingredients and traditional techniques.
🥗 Ingredients
The Won Ton Filling
- 1/2 pound Ground pork (at least 20% fat for juiciness)
- 1/2 pound Shrimp (peeled, deveined, and roughly chopped)
- 1 teaspoon Fresh ginger (finely grated)
- 2 stalks Green onions (finely minced)
- 1 tablespoon Light soy sauce (ensure gluten-free if necessary)
- 1 teaspoon Toasted sesame oil
- 1 teaspoon Shaoxing wine (or dry sherry)
- 1/4 teaspoon White pepper (ground)
The Assembly
- 30-40 pieces Won ton wrappers (square yellow wrappers)
- 1 small bowl Water (for sealing the edges)
The Aromatic Broth
- 6 cups Chicken stock (high-quality or homemade)
- 3 slices Fresh ginger (smashed)
- 2 pieces Garlic cloves (smashed)
- 1 piece Star anise (optional for depth)
- 1/2 teaspoon Sugar (to balance the salt)
Garnish and Finishing
- 2 heads Baby bok choy (quartered lengthwise)
- 2 stalks Green onions (thinly sliced)
- 1 teaspoon Toasted sesame oil (for drizzling)
👨🍳 Instructions
-
1
In a large mixing bowl, combine the ground pork and chopped shrimp. Use your hands or a spatula to mix them into a coarse paste.
-
2
Add the grated ginger, minced green onions, light soy sauce, sesame oil, Shaoxing wine, and white pepper to the meat mixture. Stir vigorously in one direction for 2-3 minutes until the mixture becomes tacky and emulsified.
-
3
Prepare your workstation with a tray, the bowl of filling, the wrappers, and a small dish of water.
-
4
Place one wrapper on your palm. Put about 1 teaspoon of filling in the center. Do not overfill, or the won ton will burst.
-
5
Moisten two edges of the wrapper with water. Fold it into a triangle, pressing out any air bubbles around the meat. Dab a little water on one of the bottom corners of the triangle and bring the two bottom corners together, overlapping them and pinching to seal (creating a 'nurse's cap' shape).
-
6
Repeat until all filling is used, placing finished won tons on a tray lined with parchment paper.
-
7
In a large pot, combine the chicken stock, smashed ginger, garlic, and star anise. Bring to a boil, then reduce heat and simmer for 10-15 minutes to infuse the flavors.
-
8
While the broth simmers, bring a separate large pot of plain water to a rolling boil. (Cooking won tons in water first keeps the soup broth clear and prevents it from becoming starchy).
-
9
Carefully drop the won tons into the boiling water in batches. They will sink at first; gently stir to prevent sticking. Once they float to the surface, cook for an additional 2-3 minutes until the skins are translucent and the meat is cooked through.
-
10
While the won tons cook, remove the aromatics from the simmering broth and add the baby bok choy. Simmer for 2 minutes until tender-crisp.
-
11
Use a slotted spoon to transfer the cooked won tons directly from the water into serving bowls.
-
12
Ladle the hot broth and bok choy over the won tons. Garnish with fresh green onions and a drop of sesame oil. Serve immediately while piping hot.
💡 Chef's Tips
Always stir your filling in one direction; this develops the proteins and creates a bouncy, springy texture rather than a crumbly one. Don't let the won ton wrappers dry out while you work; keep them covered with a damp paper towel. If you have extra won tons, freeze them on a tray in a single layer before transferring to a bag; they can be boiled directly from frozen for 5-6 minutes. Use white pepper rather than black pepper for an authentic, floral heat that doesn't speckle the broth. For a clearer broth, always blanch your greens and cook your noodles/dumplings in a separate pot of water.
🍽️ Serving Suggestions
Serve with a side of chili oil or crispy garlic in oil for those who like an extra kick. Pairs beautifully with a side of Garlicky Stir-Fried Gai Lan (Chinese broccoli). Enjoy with a pot of hot Jasmine or Oolong tea to cleanse the palate. Add a few drops of black vinegar to your individual bowl for a bright, acidic lift. Serve as an appetizer before a main course of Ginger-Soy Steamed Fish.