Wonton Soup

6 standard portions

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Ingredients

• 1 package wonton wrappers
• 1/2 lb ground lean pork
• 1/2 lb peeled and deveined shrimp (diced)
• 1 tablespoon finely minced ginger
• 2 green onions (, thinly sliced)
• 1 tablespoon light soy sauce
• 2 tablespoons Shaoxing wine ((or dry sherry))
• 1/2 teaspoon salt ((or 3/4 teaspoon kosher salt))
• 2 tablespoons sesame oil
• 10 cups chicken stock
• 4 tablespoons light soy sauce (divided)
• 2 slices ginger
• 1 tablespoon sesame oil (divided)
• 4 green onions (, chopped)
• 4 stalks baby bok choy (, cut to bite-size (or 4 cups baby spinach))
• 1 batch cilantro, chopped ((Optional))
• Homemade chili oil (, to taste (Optional))

Method

1. Mix the filling: Combine the ground pork, shrimp, ginger, green onion, soy sauce, Shaoxing wine, salt, and sesame oil in a large bowl. Mix with a spatula or a pair of chopsticks until the ingredients are evenly combined and the filling becomes slightly sticky.
2. Set up the wrapping station: Place the wonton wrappers on a plate and cover them with a damp paper towel to prevent them from drying out. Prepare a small bowl of water for sealing the wrappers.
3. Wrap the wontons: Working with one wonton wrapper at a time, place the wrapper on your palm with one corner pointing toward you. Dip your finger in the water and lightly wet all four edges. Place 1 to 2 teaspoons of filling (*Footnote 1) in the center. Fold the bottom corner up to meet the top corner to form a triangle. Press firmly around the filling to seal, squeezing out as much air as possible. Wet the two side corners, bring them together so they overlap, and press firmly to seal.
4. Arrange the wrapped wontons on a tray in a single layer. Cover with plastic wrap or a damp paper towel while you finish wrapping the rest.
5. Prepare the broth: Add the chicken stock and ginger to a pot and bring to a boil. Boil for 10 minutes to infuse the broth, then reduce to the lowest heat to keep warm while you cook the bok choy and wontons.
6. Cook the bok choy: Bring a large pot of water to a boil. Add the bok choy and cook until just tender, about 1 minute. Transfer to a plate. Keep the pot of water for cooking the wontons.
7. Cook the wontons: Bring the water back to a boil. Add 10 to 20 wontons at a time, depending on the size of your pot. Gently stir immediately so they don't stick to the bottom. Cook over medium heat until the wontons float to the surface. Continue cooking until the wrappers are plump and the filling is cooked through, 1 to 2 minutes for smaller wontons or 2 to 3 minutes for larger ones.
8. Assemble the soup: Divide the green onion, soy sauce, and sesame oil among 6 large serving bowls, adding about 1 tablespoon green onion, 2 teaspoons soy sauce, and 1/2 teaspoon sesame oil to each bowl. Pour about 1 1/2 cups of the hot broth into each bowl and stir to combine. Divide the cooked wontons and bok choy among the bowls. Serve hot with chili oil, if desired.