Wonton Soup (雲吞湯) — Cantonese Pork and Shrimp Dumpling Broth

• 32round wonton wrappers (about 8 cm wide, wheat-based)
• 250 gground pork shoulder
• 180 graw shrimp (peeled, deveined, finely chopped)
• 1large egg white
• 1 tbsplight soy sauce
• 1 tbspShaoxing wine
• 2 tsptoasted sesame oil
• 2 tspcornstarch
• 0.5 tspfine sea salt
• 0.25 tspwhite pepper
• 0.5 tspsugar
• 2scallions (finely sliced)
• 1 inchfresh ginger (peeled and finely grated)
• 1.5 lunsalted chicken stock
• 15 gdried shrimp (rinsed)
• 4baby bok choy (halved lengthwise)

Instructions

1. 1

   Make the filling by combining the ground pork, chopped shrimp, egg white, soy sauce, Shaoxing wine, sesame oil, cornstarch, salt, white pepper, sugar, sliced scallions, and grated ginger in a chilled bowl. Stir firmly in one direction for 3 minutes until the mixture becomes sticky and elastic, which gives Cantonese wontons their characteristic springy bite.

2. 2

   Set one wonton wrapper on a dry board and place 2 teaspoons of filling in the center. Moisten the rim lightly with water, fold the wrapper into a loose triangle or pouch, and press only around the filling so the wonton stays plump rather than flat.

3. 3

   Bring the two lower corners together and pinch them firmly to form the classic ingot-like shape. Repeat with all 32 wrappers, keeping finished wontons under a slightly damp towel so the edges do not dry out before cooking.

4. 4

   Prepare the broth by combining chicken stock, dried shrimp, sliced ginger, and scallion lengths in a saucepan. Bring it to a gentle simmer over medium heat, cook for 15 minutes, then strain out the aromatics and season the broth with soy sauce, salt, and white pepper.

5. 5

   Bring a separate large pot of water to a lively simmer, not a violent boil, because rough boiling can tear the wrappers. Add the wontons in batches and cook for 4 to 5 minutes, stirring gently after the first minute to prevent sticking.

6. 6

   When the wontons float and the filling is cooked through, lift them out with a slotted spoon and divide them among 4 warmed bowls. Cooking the wontons separately keeps excess starch from clouding the serving broth.

7. 7

   Blanch the halved baby bok choy in the wonton cooking water for 60 seconds until bright green and just tender. Add 2 halves to each bowl, arranging them beside the wontons without compressing the dumplings.

8. 8

   Bring the strained broth back to a hot simmer and ladle it over the wontons and bok choy. Finish each bowl with sliced scallions and a few drops of sesame oil, then serve immediately while the wrappers are silky and the broth is clear.