Cup of Yum
1. Gather all the ingredients.

To Make the Soup Broth

1. Cut 1 green onion/scallion into 2-inch (5-cm) pieces. Add 6 cups chicken stock/broth and the green onion to a large pot and bring to a boil. 
2. Once boiling, season with 1 tsp toasted sesame oil, 1 tsp Diamond Crystal kosher salt (to taste), and ¼ tsp white pepper powder (to taste). Turn off the heat, cover with the pot lid, and set aside. Tip: Taste your chicken stock/broth first and reduce the salt amount in the recipe, if needed.

To Make the Filling

1. Chop 2 green onions/scallions into small rounds. Set aside some of the chopped green onion to garnish the soup when serving.
2. Chop some cilantro (coriander) and set aside to garnish the soup.
3. Cut ½ lb shrimp (peeled and deveined with tails removed) into small pieces. Then, chop them into even smaller pieces, almost like a paste.
4. In a large bowl, combine ½ lb ground pork, the shrimp, and the chopped green onion. Grate 1 knob ginger and add to the mixture.
5. Add all the filling seasoning ingredients to the mixture: 2 tsp soy sauce, 1 tsp toasted sesame oil, 1 Tbsp sake, ½ tsp sugar, 1 Tbsp potato starch or cornstarch, and ¼ tsp white pepper powder. Mix well.

To Fold the Wontons

1. Bring a large pot of water to a boil. While you wait, fold the wontons. Open 1 package wonton wrappers and prepare a small bowl of water (for moistening the wrapper edges). First, hold a wonton wrapper in your non-dominant hand. Then, place a teaspoon of the filling in the center of the wrapper. Start with a small amount so it’s easier to work with. Wet your finger in the bowl of water and moisten the wrapper‘s edges.
2. Fold the wrapper in half to create a rectangular shape. Seal the edges, making sure to press out any air trapped around the filling. Next, grab the two folded bottom corners and bring them together so they overlap. Tip: Imagine the folded corners at the 9 and 3 o‘clock positions overlapping at the 6 o‘clock position. The filled area will fold and compress as you pull the corners to meet.
3. Wet the wrapper where the corners overlap. Pinch to close and seal.
4. Here is a cute little wonton! Place the finished wonton on a baking sheet lined with parchment paper. Cover with plastic to keep them moist as you continue with the remaining wrappers and filling.

To Cook the Wontons

1. Once the water is boiling, add 5 to 10 wontons to the pot. Depending on how big your pot is, you can add more or fewer. Do not overcrowd the pot. Cook for 5 minutes, or until the wontons float to the surface and are tender and translucent. I boil the wontons separately so the soup broth stays clear and clean.

To Serve

1. Transfer the wontons to individual serving bowls. Continue to cook the rest of the wontons (or freeze for later; see below). When ready to serve, pour the hot soup broth over the boiled wontons. Garnish with chopped green onions and cilantro/coriander. Sprinkle with some white pepper powder, to taste. You can also serve with soy sauce, chili sauce or chili oil, etc.

To Store

1. To freeze uncooked wontons, place on a parchment-lined baking sheet covered with plastic wrap and flash freeze for 1 hour. Then, transfer them to a freezer bag. Keep in the freezer for up to 1–2 months. Cook the frozen dumplings (do not defrost) in boiling water for 12 minutes to enjoy.
2. Leftover filling: Make mini meatballs or patties and cook them in a frying pan. Once they are pan-fried, you can pack them in an airtight container and store in the freezer for later use.
3. Leftover wrappers: Wrap a small piece of cheese and pan-fry or deep-fry to make cheese wontons. They are a favorite with kids!