Ingredients:

  • 8 oz Ground Pork (85/15)
  • 4 oz Raw Shrimp, peeled, deveined, finely minced
  • 1 tsp Fresh Ginger, grated
  • 1 clove Garlic, minced
  • 1 Tbsp Light Soy Sauce
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Cornstarch
  • Pinch White Pepper
  • 2 Tbsp Green Onions, finely sliced (white/light green parts)
  • 40 Square Wonton Wrappers
  • 6 cups Low Sodium Chicken Broth
  • 1 cup Water
  • 3 thin slices Fresh Ginger (for simmering)
  • 1 tsp Unseasoned Rice Vinegar
  • Fresh Cilantro or Parsley, chopped (for garnish)

Instructions:

  1. Combine the filling ingredients: ground pork, minced shrimp, grated ginger, garlic, soy sauce, sesame oil, cornstarch, white pepper, and green onions in a large bowl.
  2. Mix vigorously in one direction until the mixture is slightly sticky and emulsified (about 2 minutes). Cover and chill for 15 minutes.
  3. Set up your assembly station: place wrappers, a small bowl of water, and the filling nearby. Keep unused wrappers covered with a damp cloth.
  4. Place approximately 1 teaspoon of filling in the centre of one wrapper. Moisten all four edges with water.
  5. Fold two opposite corners together to form a triangle, pressing firmly to seal out all air bubbles. Bring the two bottom points of the triangle together, overlapping them slightly, and seal them with water to create the classic purse shape.
  6. In a large stockpot, combine the chicken broth, water, and 3 thin slices of ginger. Bring to a gentle simmer over medium heat and allow to infuse for 10 minutes. Remove and discard the ginger slices.
  7. Stir the soy sauce and rice vinegar into the broth. Taste and adjust seasoning lightly.
  8. Gently drop the assembled wontons into the simmering broth, ensuring the heat remains gentle. Cook for 5–7 minutes, or until the wontons float and the wrappers are translucent.
  9. Ladle the wontons and broth into bowls. Drizzle each serving with a few drops of toasted sesame oil and garnish with fresh cilantro or parsley before serving.