Ingredients:

  • 1 lb raw shrimp, peeled, deveined, and tails removed
  • 1/4 lb ground pork
  • 1 large egg white
  • 1 tbsp cornstarch
  • 1 tbsp Shaoxing wine
  • 1 tsp light soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp fresh ginger, finely grated
  • 1/4 tsp white pepper
  • 1/2 tsp salt
  • 45 wonton wrappers
  • 8 cups low sodium chicken stock
  • 2-inch piece fresh ginger, sliced into coins
  • 3 stalks scallion whites, cut into lengths
  • 1 tbsp light soy sauce
  • 1/4 tsp white pepper

Instructions:

  1. Place half of the raw shrimp in a food processor and pulse until a smooth, sticky paste forms.
  2. Add the remaining chopped shrimp, ground pork, egg white, cornstarch, Shaoxing wine, soy sauce, sesame oil, grated ginger, white pepper, and salt. Pulse 3-4 times just to combine without over-processing.
  3. Transfer the mixture to a bowl and stir vigorously in one consistent circular direction to develop the protein emulsion until the filling becomes tacky and cohesive.
  4. Place a small spoonful of filling in the center of a wonton wrapper. Moisten the edges with water and fold the wrapper, sealing tightly to remove air.
  5. In a large pot, bring chicken stock, sliced ginger coins, scallion whites, soy sauce, and white pepper to a gentle simmer.
  6. Carefully drop wontons into the simmering broth (or a separate pot of boiling water) and cook until they float to the surface, usually 3-5 minutes.
  7. Use a slotted spoon to remove wontons and divide them into bowls, then ladle the aromatic broth over the top.