Chinese Wonton Soup

Directions

1. 1

   Mix a well-seasoned filling

   Combine the ground pork, finely chopped shrimp, minced scallions, soy sauce, sesame oil, and grated ginger in a bowl, mixing in one direction with a fork or chopsticks until the mixture turns slightly sticky and cohesive - that stickiness means the proteins are binding properly.

2. 2

   Fold each wonton with care

   Place about a teaspoon of filling in the center of a wrapper. Wet the edges with a fingertip dipped in water, fold into a triangle to seal, then bring the two bottom corners together in front of the filling and pinch to join them, forming the classic pouch shape.

3. 3

   Bring your broth to a gentle simmer

   Heat the chicken broth in a pot until it's simmering steadily but not at a rolling boil - a vigorous boil can knock the delicate wontons apart.

4. 4

   Cook the bok choy first

   Add the chopped baby bok choy to the simmering broth and cook for 2-3 minutes, just until the leaves wilt and the stems turn bright and tender-crisp.

5. 5

   Poach the wontons gently

   Lower the wontons into the broth and let them cook for 4-5 minutes, watching for them to rise and float to the surface - that's your visual cue that the filling inside is fully cooked.

6. 6

   Ladle and garnish

   Divide the wontons and bok choy among bowls, top each with plenty of hot broth, scatter with sliced scallions, and serve immediately while the broth is still steaming.