Ingredients:

  • 24 sheets Wonton Wrappers (Square, thin, yellow type)
  • 150 g Ground Pork (15% fat)
  • 100 g Raw Shrimp/Prawns (peeled, deveined, finely chopped)
  • 2 Tbsp Scallions/Spring Onions (finely minced, for filling)
  • 1 tsp Fresh Ginger (grated, for filling)
  • 1 tsp Light Soy Sauce (for filling)
  • 1 tsp Toasted Sesame Oil (for filling)
  • 1 tsp Cornstarch/Cornflour
  • 1/2 tsp White Pepper (for filling)
  • 2 quarts High-Quality Chicken Stock (low sodium)
  • 3 large slices Fresh Ginger (smashed, for broth)
  • 2 Scallions/Spring Onions (green ends, reserved for broth)
  • 1 Tbsp Shaoxing Rice Wine (or dry sherry)
  • 2 Tbsp Light Soy Sauce (for broth)
  • 1 tsp Toasted Sesame Oil (for broth and garnish)
  • 150 g Cooked Chicken Breast (diced)
  • 100 g Char Siu Pork (BBQ Pork, sliced/diced)
  • 100 g Raw Shrimp/Prawns (small, whole)
  • 1 cup Fresh Snow Peas (trimmed)
  • 1/2 cup Canned Water Chestnuts (drained, sliced)
  • 1/2 cup Bamboo Shoots (drained, diced)
  • 1/2 cup Baby Corn (canned, drained, sliced)
  • 1/4 cup Dried Black Fungus Mushrooms (rehydrated, sliced)
  • Salt and White Pepper (to taste)

Instructions:

  1. Prepare the Filling: In a medium bowl, combine all Wonton Filling ingredients (pork, chopped shrimp, scallions, ginger, sauces, and seasoning). Mix vigorously for 2-3 minutes until the mixture emulsifies and becomes sticky.
  2. Fold the Wontons: Lay one wrapper flat. Brush the edges lightly with water. Place 1 teaspoon of filling in the center. Fold the wrapper into your desired shape. Ensure all edges are tightly sealed.
  3. Rest: Lay finished wontons on a parchment-lined tray, ensuring they do not touch, and chill while preparing the broth.
  4. Infuse the Stock: Pour chicken stock into the stock pot. Add the smashed ginger slices and the reserved green ends of the scallions. Bring to a gentle simmer over medium-low heat.
  5. Simmer and Skim: Maintain a gentle simmer (just below boiling) for 10-15 minutes to allow the stock to absorb the aromatics. Use a fine-mesh skimmer to regularly remove any foam or impurities.
  6. Season: Remove the ginger and scallion pieces. Stir in the Shaoxing rice wine, soy sauce, and 1/2 tsp of sesame oil. Taste and adjust salt and white pepper. Keep the broth warm over low heat.
  7. Cook the Wontons: Bring a separate pot of salted water to a rolling boil. Drop the chilled wontons in batches (do not overcrowd). Cook for 3-4 minutes, or until they float to the surface and the filling is cooked through.
  8. Drain and Reserve: Remove the cooked wontons immediately with a slotted spoon and place them directly into your individual serving bowls.
  9. Blanch the Vegetables and Shrimp: Return the large pot to high heat. Add the raw prawns and the heartier vegetables (bamboo shoots, baby corn, mushrooms). Cook for 1 minute. Add the snow peas and water chestnuts and cook for 30 seconds more. The vegetables should remain crisp.
  10. Combine Proteins: Add the pre-cooked chicken and Char Siu pork to the vegetable mixture just long enough to heat them through (1 minute).
  11. Serve: Spoon the Subgum mixture (proteins and vegetables) directly over the wontons in the serving bowls. Ladle the hot, clear broth over the contents of the bowl.
  12. Garnish: Finish with a drizzle of the remaining toasted sesame oil and finely sliced scallion greens. Serve immediately.