Chinese 15 min

Shrimp and Pork Wontons in Broth

Name: Shrimp and Pork Wontons in Broth
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 8 oz ground pork; 8 oz raw shrimp, peeled, deveined, and roughly chopped; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon Shaoxing rice wine; 1 teaspoon fresh ginger, minced; 1/2 teaspoon white pepper; 1 green onion, minced; 40 square wonton wrappers; 6 cups chicken broth; 1 tablespoon soy sauce (for broth); 1 teaspoon sesame oil (for broth); 2 bok choy, halved; Sliced green onion and white pepper for serving

comfort-fooddairy-freehigh-proteinseafood

Ingredientsfor 2

380

Cal

28g

Protein

38g

Carbs

12g

Fat

18 oz ground pork
28 oz raw shrimp, peeled, deveined, and roughly chopped
32 tablespoons soy sauce
41 tablespoon sesame oil
51 tablespoon Shaoxing rice wine
61 teaspoon fresh ginger, minced
71/2 teaspoon white pepper
81 green onion, minced
940 square wonton wrappers
106 cups chicken broth
111 tablespoon soy sauce (for broth)
121 teaspoon sesame oil (for broth)
132 bok choy, halved
14Sliced green onion and white pepper for serving

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Instructions

1
Mix ground pork, chopped shrimp, soy sauce, sesame oil, Shaoxing wine, ginger, white pepper, and green onion in a bowl. Stir vigorously in one direction for 2 minutes until the mixture becomes paste-like and sticky — this develops protein strands that hold the filling together during cooking.
2
Place 1 heaped teaspoon of filling in the center of a wonton wrapper. Moisten the edges with water using your finger. Fold the wrapper into a triangle, pressing out any air, then bring the two outer corners together and press to seal, forming the classic nurse-cap shape.
3
Bring a large pot of water to a boil. Cook wontons in batches of 12–15, stirring gently for 30 seconds to prevent sticking. Boil 4–5 minutes until the wrappers turn translucent and the filling is cooked through — cut one open to check.
4
Heat chicken broth separately and season with soy sauce and sesame oil. Blanch bok choy in the wonton cooking water for 1 minute until bright green and just tender.
5
Divide wontons and bok choy among bowls. Ladle hot broth over everything. Top with sliced green onion and a pinch of white pepper.