Peel and cut the white onion into quarters. Cut and separate the white parts from the scallions. Roughly chop the green parts and set them aside. Slice the ginger into wedges. Create or measure the stock ahead of time.
1 Small Onion
2 thumbs Fresh Ginger
3 Scallions roughly chopped
1 head of Baby Bok Choy leafy greens or seaweed.
15g Neutral Oil for sauteed veg (Peanut, canola, vegetable)
2 ltr Chicken Stock (From chicken bouillon or any clear stock 40g Knorr/2L water)
23 g Light Soy Sauce
1 g White Pepper
2 g Kosher Salt
5 g Sesame Oil
450 g Ground Pork
400 g Raw Shrimp
5 g Kosher Salt
5 g Granulated Sugar
2 g Ground White Pepper
10 g Sesame Oil
25 g Rice Wine
8 g Neutral Oil (Vegetable, canola, peanut)
3 g Cornstarch
10 g Water
40-60 Square or Round Wonton Wrappers
1 Egg, whisked
Forming the Broth
Forming the Wontons