Ingredients
Units
Scale
- For the Wontons:
- 40 grams ground fatty Pork
- 1 teaspoon root end of Lemongrass, finely chopped
- 1 teaspoon Kaffir lime leaves, finely chopped
- 1 teaspoon Coriander Root, finely chopped
- 1 teaspoon Garlic, finely chopped
- 1 clove roasted garlic, mashed (TFD addition, optional but recommended)
- 1 teaspoon scallion, finely chopped
- 1 teaspoon Tapioca Starch
- 1 teaspoon finely-ground White Pepper
- 1/2 teaspoon top-quality Fish Sauce
- 1/2 teaspoon Sesame oil
- Wonton wrappers
- For the Chicken Broth:
- 7 cups Chicken stock
- 1 teaspoon Coriander Root, finely chopped
- 1 teaspoon Garlic, finely chopped
- 2 cloves roasted garlic, mashed (TFD addition, optional but recommended)
- 2 teaspoons Oyster Sauce
- 1 teaspoon Soy Sauce
- 1/2 pound medium-small peeled shrimp (optional but recommended)
- 1/2 teaspoon finely ground White Pepper
- 1 teaspoon Sugar
- 2 heads of Bok Choy Leaves
- Chinese-style Chili flakes in oil for garnish
- Chinese-style char siu BBQ pork for garnish
- Shredded, peeled carrot for garnish (TFD addition)
- Chopped celery leaves for garnish (TFD addition – optional but totally delicious!)
Instructions
- Grind the lemongrass, kaffir lime leaf, fresh and roasted garlic, and coriander root into a smooth paste. Blend the paste together with the chopped pork, green onion, tapioca flour, white pepper, fish sauce, and sesame oil, then fill and wrap the wontons.
- A fantastic video showing several different ways to fold wontons may be found here.
- Create the soup broth by adding coriander root, white pepper, garlic, oyster sauce, and soy sauce to unseasoned chicken stock. Boil hard for 5 minutes.
- In another pot, heat some water and boil the wontons for 5 minutes. Remove them and place in a serving bowl. Next, blanch the bok choy leaves for about a minute and reserve.
- Add shrimp to water and cook until JUST cooked through! Remove and reserve.
- Add char siu, wontons, pork, shredded carrot and bok choy to taste to each bowl. Spoon enough of the broth into the bowl to lightly cover these items.
- Top with chopped green onion, chopped celery leaves, some chili flakes and oil and a sprinkle of finely-ground white pepper.
- Serve with table condiments of your choice, including more oil and chili flakes, pickled green chilies, fish sauce with red chili, and palm sugar.
