Homemade Pork Wonton Soup

Rinse the baby bok choy well, especially near the stems where grit can hide. Bring a large pot of water to a boil, add the greens, and blanch for 60-90 seconds, just until wilted. Drain, then rinse under cold water to stop the cooking.

Squeeze the cooled bok choy firmly to remove as much excess water as possible. Finely chop it by hand, or pulse it in small batches in a food processor until very fine.

In a mixing bowl, combine the chopped bok choy, ground pork, 1/2 tbsp sesame oil, white pepper, soy sauce, salt, and Shaoxing wine. Stir in one direction until the filling becomes sticky and cohesive, almost like a paste.

Set out a small bowl of water. Place one wonton wrapper on your work surface, add about 2 tsp filling to the center, and lightly moisten the edges with water. Fold the wrapper in half and press out any air pockets while sealing the edges.

To shape each wonton, bring the two lower corners together and seal them with a small dab of water. Place finished wontons on a parchment-lined baking sheet, keeping them from touching.