1-First Step: Mise en place and mixing the filling

Start by gathering all ingredients and setting up a clean work surface. Measure the pork, prawns, grated ginger, chopped shallots, light soy sauce, Shaoxing wine, salt, and toasted sesame oil into a mixing bowl. If you want to speed things up, chill the filling for 10 minutes before wrapping; it firms up and is easier to handle.

Combine the 200 g lean pork mince and 200 g roughly chopped peeled prawns or shrimp in the bowl. Add 1 tablespoon finely grated ginger, 2 finely chopped shallots or green onions, 1 tablespoon light soy sauce, 2 tablespoons Shaoxing wine (or your substitute), 1/2 teaspoon salt, and 2 tablespoons toasted sesame oil.

Use a potato masher or a fork to mash the mixture about 20 times until it is fairly smooth but still has small chunks of prawn for texture. This creates a cohesive, juicy filling that will stay together in the wrapper while keeping some prawn bite.

2-Second Step: Wrapping the wontons

Lay out the wonton wrappers on a clean work surface. Keep a small bowl of water nearby for sealing. Use two teaspoons to place a small, level amount of filling in the center of each wrapper. Avoid overfilling; too much filling makes sealing difficult and affects cooking.

Brush the wrapper edges with water, fold the wrapper to seal and press out any air. There are two common folds: the flat triangle or a compact pouch. For a soup-friendly shape, try the flappy triangle and bring the corners together, pressing lightly to seal if desired. Place wrapped wontons in a container with a lid or covered tray so they do not dry out.

Tip: If making a large batch, arrange wontons on a parchment-lined tray and freeze flat. Once solid, transfer them to airtight containers. If you plan to freeze, avoid using previously frozen prawns in the filling.

3-Third Step: Prepare the broth

For two servings, pour 3 cups chicken broth into a saucepan. Add 2 smashed garlic cloves (left mostly whole for easy removal), the 1 cm sliced ginger piece (optional but recommended), 1 and 1/2 tablespoons light soy sauce, 2 teaspoons sugar, 1 and 1/2 tablespoons Shaoxing wine, and 1/4 to 1/2 teaspoon sesame oil. If you have the white ends of scallions, add them now for extra aroma.

Bring the broth to a simmer, then reduce the heat and let it gently simmer for 5 to 10 minutes so flavors meld. Remove the garlic and ginger slices before ladling the broth over the finished bowls. If you plan to blanch vegetables such as bok choy or Chinese broccoli, do that in the simmering broth right before serving for best color and texture.

4-Fourth Step: Cook the wontons

Bring a large pot of water to a rolling boil. Cook the wontons in the boiling water for about 4 minutes or until they float. Use a slotted spoon to remove cooked wontons and place them directly into serving bowls. This method keeps the broth clear because starch from the wontons stays in the cooking water.

Alternative: If you are short on time, cook wontons directly in the broth but increase the broth volume by about half a cup of water. Stir gently to prevent the broth from clouding too much. Cook frozen wontons for 6 to 8 minutes from frozen; do not freeze wontons that contain previously frozen prawns unless the prawns were cooked first.

5-Final Step: Assemble and serve

If using noodles, cook 40 to 50 grams dried egg noodles per person according to package directions. Drain and place cooked noodles in bowls. Add the cooked wontons and blanched vegetables like bok choy or Chinese broccoli. Ladle the hot broth over the bowl, garnish with finely chopped shallots or scallions, and drizzle a little sesame oil if desired.

Serve immediately while hot. A final sprinkle of chopped scallions brightens the bowl and adds fresh color.