Ingredients:

  • Ground pork, 8 oz (225 g)
  • Raw shrimp, peeled & deveined, finely chopped — optional, 8 oz (225 g) — OR omit for all-pork
  • Scallions (green onions), finely chopped, 3 (about 3 tbsp / 30 g)
  • Fresh ginger, grated, 1 tbsp (6–8 g)
  • Garlic, minced, 1 clove (about 3 g)
  • Soy sauce, 1½ tbsp (22 ml)
  • Shaoxing wine or dry sherry (optional), 1 tsp (5 ml)
  • Sesame oil, 1 tsp (5 ml)
  • White or black pepper, ¼ tsp (1 g)
  • Egg white, 1 (or 1 tsp cornstarch mixed with 1 tbsp water) — binder
  • Salt, a pinch (about 1/8 tsp / 0.5 g)
  • Wonton wrappers, 1 package (about 30–40 wrappers; 4–4½ in / 10–11 cm squares or round gyoza wrappers)
  • Low-sodium chicken stock, 6 cups (1.5 L)
  • Fresh ginger, 3–4 thin slices (for broth)
  • Scallion whites (or 1 whole scallion sliced into 1–2 inch pieces), 2
  • Soy sauce, 1 tbsp (15 ml) — for broth, adjust to taste
  • Sesame oil, 1 tsp (5 ml) — for broth
  • Salt, to taste (for broth)
  • White pepper or black pepper, a pinch (for broth)
  • Baby bok choy or spinach, 8–10 oz (225–300 g), halved or left whole if small (optional)
  • Mushrooms (shiitake or baby bella), sliced, 4 oz (115 g) (optional)
  • Thinly sliced scallions (green parts), 2 tbsp (garnish, optional)
  • Fresh cilantro, roughly chopped, 1–2 tbsp (garnish, optional)
  • Chili oil or chili crisp, to serve (optional)
  • Toasted sesame seeds, optional

Instructions:

  1. Make the filling: combine ground pork, chopped shrimp (if using), chopped scallions, grated ginger, minced garlic, soy sauce, Shaoxing wine (if using), sesame oil, pepper, egg white (or cornstarch slurry), and a pinch of salt in a bowl; mix until tacky and well combined, chill briefly if warm.
  2. Prepare the broth: in a large pot bring chicken stock to a gentle simmer with ginger slices and scallion whites; simmer 8–10 minutes to infuse, then season with soy sauce, sesame oil and a pinch of salt and keep at a low simmer (not a rolling boil).
  3. Wrap the wontons: lay one wrapper flat and place about 1 teaspoon (small wrappers) to 1 tablespoon (large wrappers) of filling in the center; moisten edges with water and seal into desired shape (classic triangle then pinch, or simple purse), avoid overfilling, press out air and place finished wontons on a parchment-lined tray covered with a damp towel.
  4. Cook the wontons in the broth: bring broth back to a gentle simmer and add wontons in batches so they cook evenly; stir gently to prevent sticking and cook until wontons float and wrappers are opaque and tender, about 3–5 minutes (internal temp for pork should reach 160 °F / 71 °C).
  5. Add vegetables and finish the soup: with 1–2 minutes remaining add bok choy or spinach and mushrooms and cook until greens are just tender; taste and adjust seasoning with soy, salt or pepper as needed.
  6. Serve: ladle hot broth into bowls, divide wontons and vegetables evenly, garnish with sliced scallions, cilantro, a few drops of chili oil or sesame oil and toasted sesame seeds as desired, and serve immediately.