Ingredients:

  • 1 pound (454g) ground pork (or chicken or shrimp)
  • 1/4 cup (30g) finely chopped green onions
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15g) minced fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon (5g) cornstarch
  • 1/4 teaspoon ground white pepper
  • Pinch of salt, to taste
  • 50 wonton wrappers (about 3.5-inch squares)
  • 1 large egg, beaten
  • 8 cups (1.9L) chicken broth (low-sodium preferred)
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) sesame oil
  • 1-inch piece of ginger, sliced
  • 2 green onions, thinly sliced
  • Optional: Bok choy or other greens, roughly chopped

Instructions:

  1. Prepare the Wonton Filling: Combine all filling ingredients in a large bowl. Mix well until thoroughly combined. Cover and refrigerate for at least 30 minutes.
  2. Assemble the Wontons: Lay out wonton wrappers. Place about 1 teaspoon of filling in the centre of each wrapper. Brush edges with beaten egg. Fold the wrapper in half diagonally to form a triangle, pressing edges to seal tightly. Bring the two bottom corners together and overlap, sealing with a dab of egg wash.
  3. Prepare the Broth: In a large pot, combine chicken broth, soy sauce, rice vinegar, sesame oil, and sliced ginger. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavours to meld.
  4. Cook the Wontons: Gently drop wontons into the simmering broth. Cook for 3-5 minutes, or until they float to the surface and are cooked through.
  5. Add Greens (Optional): If using, add bok choy or other greens to the broth during the last minute of cooking.
  6. Serve: Ladle soup into bowls. Garnish with sliced green onions and a drizzle of sesame oil. Serve immediately.