Back to 4 servings Broth 4 cups low-sodium chicken stock, or water plus 2 tsp chicken bouillon powder 2 stalks scallions, whites cut into 3-inch pieces, greens sliced and divided 1 inch piece ginger, sliced 3 cloves garlic, smashed 1 tbsp Shaoxing wine, optional 1 tbsp light soy sauce 2 tsp sugar 0.25 tsp white pepper 0.5 tsp sesame oil Wontons 7 oz shrimp, peeled, deveined, cut into chunks 7 oz ground pork, fattier pork preferred 2 tbsp unsalted chicken stock, or fish stock 1 tsp light soy sauce 1 tsp oyster sauce 1 tsp Shaoxing wine 0.5 tsp ginger, minced 0.5 tsp salt 1 tsp sesame oil 40 wonton wrappers, thawed, kept covered Noodles and garnish 14 oz fresh thin egg noodles, or 7 oz dried 10 oz bok choy, or gai lan 2 stalks scallions, finely chopped, for garnish Soup 4 cups water, for the soup base, in addition to the broth 2 tbsp fish sauce, or light soy sauce 2 tsp sesame oil 0.5 tsp ground white pepper salt, to taste chili oil, optional, for garnish
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1 Step 1: Put the stock, scallion whites, ginger, garlic, Shaoxing wine, soy sauce, sugar, white pepper and sesame oil into a pot set over medium-high heat. Once it reaches a gentle simmer, cook it for roughly 5 minutes. Lower the heat to low and leave the broth warm until serving time.2 Step 2: Mix the shrimp, ground pork, chicken stock, light soy sauce, oyster sauce, Shaoxing wine, minced ginger, salt and sesame oil in one direction until the filling is sticky and cohesive.3 Step 3: Place about a teaspoon of filling in each wrapper, dampen the edges with water, and gather the corners up over the filling into a sealed pouch. Repeat with the remaining wrappers, keeping the finished wontons covered.4 Step 4: Bring the broth ingredients for the soup base (the 4 cups of water, fish sauce, sesame oil and white pepper) to a boil in a saucepan, then taste and add salt if needed. Keep hot.5 Step 5: Fill a big, separate pot with water and bring it to a rolling boil. Drop in the wontons a batch at a time. When they rise to the top, keep simmering them for about 1 1/2 more minutes, until the pork is cooked through (160°F/71°C, no pink left) and the shrimp turn opaque and pink. Lift them out with a spider strainer.6 Step 6: Cook the noodles in the same water for about 30 seconds to 1 minute, until slightly underdone, then drain.7 Step 7: Blanch the bok choy in the boiling water for about 20 seconds, until bright green.8 Step 8: Divide the noodles, wontons and bok choy among the bowls, ladle the hot seasoned broth over them, and top with scallion greens and chili oil if using.getsaucepan.com/r/bdd01cfe-f74f-5348-8b70-c21458d5c93d
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