Ingredients:

  • 225 g ground beef
  • 115 g raw shrimp, peeled, deveined, and minced
  • 1 tbsp (15 ml) soy sauce
  • 1 tsp (5 ml) toasted sesame oil
  • 1 tsp (5 g) grated fresh ginger
  • 1 clove garlic, minced
  • 1 tbsp (8 g) cornstarch
  • 1 pinch white pepper
  • 45 wonton wrappers (about 270 g)
  • Water for sealing
  • 1.9 L (8 cups) chicken stock
  • 2 cloves garlic, smashed
  • 2.5 cm (1 inch) piece of fresh ginger, sliced
  • 15 ml (1 tbsp) fish sauce
  • 5 g (1 tsp) salt
  • 15 ml (1 tbsp) light soy sauce
  • 5 g (1 tsp) sugar
  • 60 g sliced cooked chicken breast
  • 60 g shrimp, peeled and deveined
  • 150 g bok choy, chopped into bite-sized pieces
  • 75 g sliced carrots
  • 60 g snap peas, trimmed
  • 40 g sliced shiitake mushrooms
  • 40 g sliced water chestnuts
  • 2 scallions, thinly sliced
  • 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)

Instructions:

  1. In a medium bowl, combine ground beef, minced shrimp, soy sauce, sesame oil, ginger, garlic, cornstarch and white pepper. Stir in one direction until the mixture is tacky and cohesive.
  2. Place a wonton wrapper in your palm. Add 1½ tsp (about 8 g) of filling to the center. Dampen the edges with water.
  3. Fold the wrapper into a triangle, bring the two side corners together and pinch to seal into a purse shape. Press out any air bubbles.
  4. In a large stockpot, combine chicken stock, smashed garlic and sliced ginger. Bring to a gentle simmer over medium heat for 15 minutes.
  5. Stir in the fish sauce, light soy sauce, salt and sugar.
  6. Add the sliced chicken, shrimp, bok choy, carrots, snap peas, shiitake mushrooms and water chestnuts to the simmering broth. Simmer until the shrimp are pink and opaque and the vegetables are tender-crisp.
  7. Stir in the cornstarch slurry and simmer until the broth lightly thickens. Skim the surface to keep the broth clear.
  8. Bring a small saucepan of water to a boil. Cook the wontons in batches until they float and the filling is no longer pink; the ground beef must reach 160°F/71°C. Drain with a slotted spoon just before serving.
  9. Divide the drained wontons among 4 bowls. Ladle the broth and medley over them. Top each bowl with sliced scallions and serve hot.