Zubereitung

Combine the ground pork, chopped shrimp, white scallion parts, grated ginger, soy sauce, 1 teaspoon of sesame oil, white pepper, and salt in a bowl. Mix just until sticky and uniform, then chill for 10 minutes.

Place 1 teaspoon of filling in the center of a wonton wrapper. Moisten the wrapper edges with water, fold it into a triangle, press out excess air, and bring the two side corners together to seal. Repeat with the remaining wrappers and filling, keeping finished wontons covered.

Hands folding a wonton wrapper around pork and shrimp filling

KI-generiertes Bild

Heat the chicken stock, remaining sesame oil, and rice vinegar in a large pot over medium-high heat. Bring it just to a boil, then reduce to a gentle simmer and taste for seasoning.

Add the bok choy to the simmering broth and cook for 2 minutes, until the stems are just tender and the leaves are bright green.

Lower the wontons into the broth in batches, stirring gently once to prevent sticking. Simmer for 5 to 7 minutes, until the wrappers are tender, the wontons float, and the pork-and-shrimp filling reaches 74°C at the center.

Wontons floating in clear broth with bok choy

KI-generiertes Bild

Ladle the soup into four warmed bowls, dividing the wontons and bok choy evenly. Spoon the hot broth over them and scatter with the reserved green scallion slices.

Warum dieses Rezept gelingt

A small amount of sesame oil and white pepper gives the pork-and-shrimp filling depth without masking its delicate flavor, while ginger, scallion, and bok choy keep the broth fresh and balanced.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Refrigerate broth and cooked wontons separately in airtight containers for up to 3 days. Uncooked assembled wontons can be refrigerated, covered, for up to 8 hours or frozen on a tray and transferred to a freezer bag for up to 1 month.

So wärmst du es auf

Bring the broth to a simmer in a saucepan, add refrigerated wontons, and cook until piping hot and the filling reaches 74°C, about 5 to 7 minutes. Reheat frozen wontons directly in simmering broth for 8 to 10 minutes.