Dairy-Free Wonton Soup

Instructions

1. 1In a medium bowl, combine the about 225 g ground pork, about 113 g shrimp, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 stalk of the 2 stalks green onions (finely chopped), and 1 tsp ginger. Mix everything together thoroughly with your hands or a spoon until well combined.
2. 2Lay out the 30 wonton wrappers on a clean, dry surface. Place about 1 teaspoon of the pork and shrimp filling in the center of each wrapper. Dip your finger in a small bowl of water and moisten the edges of the wrapper. Fold each wrapper in half diagonally to form a triangle, pressing the edges firmly to seal and remove any air pockets.
3. 3Pour the 6 cups of chicken broth into a large pot. Bring the broth to a rolling boil over high heat, reaching 100°C.
4. 4Carefully add the prepared wontons to the boiling chicken broth. Cook for 5 to 7 minutes, or until the wontons float to the surface and the filling is cooked through. The internal temperature of the pork and shrimp filling should reach 74°C.
5. 5Add the 1 cup of bok choy to the pot with the wontons. Continue to cook for another 2 to 3 minutes, until the bok choy is tender-crisp.
6. 6Add the 0.5 tsp salt and 0.25 tsp white pepper to the soup. Stir well and taste the broth, adding more salt or pepper if needed. Serve the wonton soup hot, garnished with the remaining 1 stalk of green onion (finely chopped).

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