Ingredients

For the wontons

• ½lb raw peeled shrimp

• ½lb ground pork

• 1 inch knob fresh ginger, peeled and grated

• 2 large cloves garlic, grated

• 3 scallions, chopped 

• 1 tbsp sesame oil

• 1.5 tbsp soy sauce (or more, to taste)

• 1 tbsp unseasoned rice vinegar

• 1 large egg

• 1 pack wonton wrappers

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For the broth

• 6 cups chicken broth

• 1/4 cup soy sauce

• 2 tbsp rice vinegar

• 1 inch knob ginger, peeled and grated

• 1 tsp sesame oil

• 2 scallions, chopped

• MSG to taste

• 1 tbsp neutral oil

• 1 bunch baby bok choy, sliced into thick pieces 

• chili oil for serving 

Directions

1. Finely mince raw shrimp and add to a large bowl with ground pork and remaining ingredients (excluding the wonton wrappers lol). stir well to combine. i would recommend cooking a little ball of the filling in the microwave or something to taste for adjustments. if more salt is needed, add more soy sauce. 

2. For each wrapper, add a small spoonful of filling to the center of the square. Wet the top border and fold up the bottom so it is sealed in half. Pull together the bottom corners and pinch them sealed. Repeat until all filling is used or until you run out of wrappers. If you have tooo many dumplings for your soup, freeze some for later!

3. In a large pot, heat the vegetable oil until shimmering, then add the ginger, stirring for about 30 seconds or until fragrant. Pour soy sauce and rice vinegar into the broth.

4. Bring to a boil.

5. Add dumplings in batches to cook, about 3 minutes or until done (remove the done ones before you add more, and add them all back at the end).

6. On your last batch, add in the white part of the bok choy.

7. Once all dumplings are cooked, turn heat to low, add in the white and pale green parts of scallions and bok choy greens. Cook for another minute or until leaves are wilted.

8. Add your dumplings back into the broth and serve, topped with green parts of scallions and chili oil. Enjoy!!!

xoxo Elena