Ingredients:
- 8 oz Ground Pork (preferably 80/20)
- 4 oz Raw Shrimp, peeled, deveined, minced
- 1 tbsp Fresh Ginger, grated
- 3 tbsp Scallions (green parts only), finely sliced
- 1 tbsp Light Soy Sauce
- 1 tsp Toasted Sesame Oil
- 1 tsp Shaoxing Rice Wine (or Dry Sherry)
- 1/4 tsp White Pepper
- 1 tsp Cornstarch
- Approx. 40 Square Wonton Wrappers
- 6 cups Low Sodium Chicken Stock
- 1 cup Water
- 4 large Dried Shiitake Mushrooms
- 3 thin slices Fresh Ginger (for broth)
- 1 tbsp Soy Sauce (for seasoning broth)
- 1 tsp Sesame Oil (for drizzling)
- Chopped Cilantro or extra Scallions (for garnish)
Instructions:
- Steep the dried shiitake mushrooms in hot water for about 20 minutes until pliable. Strain the liquid, reserving it for the broth.
- Simmer the broth base: Combine chicken stock, water, the 3 thin slices of ginger, and the strained mushroom soaking liquid in a stockpot. Bring to a gentle simmer. Thinly slice the rehydrated shiitakes and add them to the broth. Keep warm on low heat.
- Mix the filling: In a large bowl, combine the ground pork, minced shrimp, grated ginger, scallions, soy sauce, sesame oil, rice wine, white pepper, and cornstarch. Mix vigorously in one direction until the mixture becomes sticky and emulsified.
- Wrap the wontons: Place a wrapper flat, place one teaspoon of filling in the centre. Moisten the edges with water. Fold diagonally into a triangle, pressing out air. Bring the two bottom corners of the triangle together, overlap slightly, moisten an edge, and seal to form the classic shape. Place finished wontons on a parchment-lined tray.
- Cook the wontons: Bring a separate large pot of water to a rolling boil. Gently drop the wontons in batches. Cook for 4–5 minutes until they float and are plumped.
- Finish and Serve: Taste the simmering broth and adjust seasoning with salt and the final tablespoon of soy sauce and sesame oil. Divide cooked wontons into serving bowls, ladle the hot broth and mushrooms over them, and garnish generously with fresh herbs.