Shanghai-Style Shepherd's Purse and Pork Wontons by Couldeattbh

Ingredients

• 450g (1 lb) ground pork
• 200g (7 oz) frozen shepherd's purse (jjicai), thawed and blanched
• 200g (7 oz) bok choy, blanched and finely chopped
• 1 large egg
• 1 tbsp shaoxing wine
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 tsp msg
• 1/4 cup green onion-ginger-shiitake soaking water
• 50 wonton wrappers
• 1 tbsp dried shrimp (for broth)
• 1 tsp chicken bouillon (for broth)
• 2 stalks green onion, sliced (for garnish)

Instructions

1. Blanch the shepherd's purse and bok choy in boiling water for 1 minute, drain well, and chop finely.
2. Combine ground pork, egg, chopped greens, Shaoxing wine, soy sauces, oyster sauce, sesame oil, seasonings, and the soaking water in a large bowl.
3. Mix the filling vigorously in one direction until the protein strands look streaky and the texture is sticky.
4. Place a small spoonful of filling in the center of a wonton wrapper, fold in half to form a rectangle, seal edges, and bring the bottom corners together to form a plump shape
5. Bring a large pot of water to a boil and drop in the wontons, cooking for 3-5 minutes until they float to the surface.
6. Prepare the broth in individual bowls by combining dried shrimp, chicken bouillon, soy sauce, sesame oil, and a ladle of the hot wonton cooking water.
7. Transfer the cooked wontons into the broth bowls and garnish with fresh sliced scallions.