Ingredients:

  • 0.5 lb ground pork (lean)
  • 0.5 lb raw shrimp, peeled and deveined
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 0.25 tsp white pepper
  • 1 tsp cornstarch
  • 1 package square wonton wrappers
  • 6 cups low sodium chicken stock
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 inch ginger, sliced into coins
  • 2 stalks green onions, chopped

Instructions:

  1. Combine the ground pork, shrimp, soy sauce, sesame oil, ginger, garlic, white pepper, and cornstarch in a large mixing bowl.
  2. Press the shrimp into the pork using a potato masher until the mixture is cohesive but still has visible seafood chunks. Stir in one direction vigorously for 1 minute to develop the proteins. Note: This stirring is what gives the filling that signature bounce.
  3. Lay a wonton wrapper on a flat surface and place 1 teaspoon of filling in the center. Moisten the edges of the wrapper with a dab of water.
  4. Fold the wrapper into a triangle, pressing out any air bubbles, then fold the side corners toward the center and pinch them together to seal. Note: Air bubbles are the enemy; they can cause the wrapper to burst in the pot.
  5. In a medium pot, bring the chicken stock, soy sauce, ginger coins, and green onion whites to a gentle simmer.
  6. Carefully drop the wontons into the simmering broth one by one. Cook for 3 to 5 minutes until they float to the surface and look translucent.
  7. Stir in the chopped baby bok choy during the last 60 seconds of cooking until the leaves are vibrant green.
  8. Remove the ginger coins with a spoon before serving to keep the flavor balanced.