Wonton Soup -- Madness Kingdom

Method

Step 1

Make the filling: combine the pork, chopped shrimp, soy sauce, sesame oil, Shaoxing wine, minced scallion, grated ginger, sugar, and white pepper in a bowl. Stir vigorously in one direction for 1 minute until sticky and paste-like.

Step 2

Set up a small bowl of water and a parchment-lined tray.

Step 3

Place a wonton wrapper on your palm as a diamond. Add about 1 teaspoon of filling to the center.

Step 4

Dip a finger in water and moisten two edges. Fold the wrapper into a triangle over the filling and press out any air as you seal the edges tightly.

Step 5

Dab a little water on one of the two bottom corners, then bring the two corners together around your fingertip and press to seal, forming the classic wonton shape. Set on the tray. Repeat with the rest.

Step 6

Make the broth: in a large pot, bring the chicken broth and the 4 ginger slices to a gentle boil, then lower to a simmer for 5 minutes to infuse. Remove the ginger slices.

Step 7

Bring a separate large pot of water to a rolling boil for cooking the wontons; boiling them apart from the broth keeps the broth clear.

Step 8

Drop the wontons into the boiling water in batches and cook for 4 to 5 minutes. They are done when they float to the top and the wrappers look translucent.

Step 9

While the wontons cook, add the bok choy to the simmering broth and cook for 2 minutes until the leaves wilt and stems are tender.

Step 10

Use a slotted spoon to lift the cooked wontons from the water and divide them among 4 bowls.

Step 11

Ladle the hot broth and greens over the wontons, top with sliced scallions, and serve immediately.

Tips from the test kitchen

Cooking the wontons in separate water keeps the serving broth crystal clear.
Test one wonton first: boil it, taste the filling, and adjust the salt before shaping the rest.
Freeze extra shaped wontons on a tray, then bag them and boil from frozen for an extra minute.

Wonton Soup