Ground pork: 75g (2.6 oz), Wonton wrappers: 60g (8 wrappers), Scallions: 15g (2 stalks, divided), Garlic: 3g (1 clove, minced), Ginger: 5g (1 tsp, grated), Soy sauce: 10ml (2 tsp), Sesame oil: 5ml (1 tsp), Chicken broth: 400ml (1 3/4 cups), Bok choy: 75g (1 cup, chopped), Mushrooms (shiitake): 50g (1/2 cup, sliced), Carrot: 50g (1 small, julienned), Cornstarch: 5g (1 tsp), Salt: to taste, White pepper: to taste
1. In a bowl, combine 75g ground pork, 3g minced garlic, 5g grated ginger, 5ml soy sauce, 2ml sesame oil, 5g chopped scallions (white parts), and a pinch of white pepper. 2. Place 1 tsp of filling in the center of each wonton wrapper. 3. Moisten edges with water and fold to seal, forming wontons. 4. In a pot, bring 400ml chicken broth to a simmer. 5. Add 50g sliced mushrooms, 50g julienned carrot, and remaining 5ml soy sauce. 6. In a small bowl, mix 5g cornstarch with 15ml water to make a slurry. 7. Add slurry to the broth and simmer for 2 minutes until slightly thickened. 8. Gently add wontons and simmer for 3-4 minutes until filling is cooked through. 9. Add 75g chopped bok choy and simmer for 1 minute until wilted. 10. Stir in remaining 3ml sesame oil. 11. Season with salt and white pepper to taste. 12. Serve garnished with remaining 10g chopped scallions (green parts).
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