Step 1

To make the wontons, In a large bowl combine the pork, shrimp, green onions, soy sauce, sesame oil, ginger, garlic, cornstarch, salt, and white pepper and mix well.

Step 2

Working with one wonton wrapper at a time, lightly brush the edges of two adjacent sides of the wrapper with water and place about 1 teaspoon of the filling in the center. Fold over one corner of the wrapper so that the two moistened sides meet the two unmoistened sides, creating a triangle. Press the sides together to seal. Then, hold the corners of the long side of the triangle and bring them together to form the traditional purse shape. Use a bit of water to seal the corners to each other. Repeat with the remaining wrappers and filling, arranging them on a parchment lined baking sheet.

Step 3

To make the soup, in a medium saucepan over high heat, combine the broth, ginger, soy sauce, cooking wine, and sesame oil and bring to a simmer.

Step 4

Cover the pot, reduce the heat to medium, and let simmer for about 10 minutes. Add the bok choy, shrimp, and green onions to the broth and cook until the shrimp are pink and cooked through, about 2 minutes.

Step 5

Meanwhile, bring a large saucepan of water to a boil. Drop in the wontons (cook them in batches to avoid crowding) and cook until the wontons float to the top, about 5 minutes. Cook 3 to 5 wontons per serving. For 4 servings, I usually cook around 16, but you should do more depending on how hungry your people are.

Step 6

Using a slotted spoon, transfer the shrimp and bok choy to 4 serving bowls, dividing equally. Next, place cooked wontons in each serving bowl.

Step 7

Serve the soup by ladling the broth over the shrimp, wontons, and bok choy.

Step 8

Serve immediately.