To begin, prepare the wonton filling. In a large bowl, combine 200g of ground pork and 100g of chopped shrimp. Add 2 minced garlic cloves, 1 tablespoon of finely grated ginger, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of Shaoxing wine, 1/2 teaspoon of salt, and 1/4 teaspoon of white pepper. Mix everything thoroughly until well combined. This mixture forms the flavourful filling for the wontons.

Prepare the wonton wrappers. Lay a wonton wrapper flat on a clean surface. Place about 1 teaspoon of the pork and shrimp filling in the centre. Lightly brush the edges of the wrapper with the beaten egg. Fold the wrapper in half, pressing the edges together to form a triangle. Then, bring the two outer corners together and pinch them to seal, forming the traditional wonton shape. Repeat with the remaining filling and wrappers.

In a large pot, bring 1.5 litres of chicken broth to a simmer. Add 2 slices of ginger and 2 crushed garlic cloves to the broth to infuse it with flavour. Let the broth simmer on low heat while you prepare the rest of the dish. This light and fragrant broth will serve as the base for the soup.

Heat a separate large pot of water to a rolling boil. Add the prepared wontons in batches, making sure not to overcrowd the pot. Boil the wontons for about 4–5 minutes or until they float to the surface. This is a sign that the wontons are cooked through. Use a slotted spoon to remove the wontons and transfer them to a plate while you cook the remaining batches.

Once all the wontons are boiled, strain the broth to remove the ginger and garlic slices. Adjust the seasoning by adding 1 tablespoon of soy sauce, 1/2 teaspoon of white pepper, and salt to taste. If you prefer a slightly richer broth, you can add a drizzle of sesame oil at this point.

For added flavour and texture, you can blanch some bok choy or spinach in the broth for about 2 minutes. This will give the soup a fresh, green element that complements the delicate wontons.

To assemble the soup, divide the cooked wontons into serving bowls (about 6–8 wontons per person). Ladle the hot broth over the wontons, ensuring each bowl is filled with plenty of flavourful broth. If you included bok choy or spinach, add a few leaves to each bowl as well.

Garnish the wonton soup with chopped scallions and fresh cilantro. For extra flavour, you can drizzle a bit more sesame oil or soy sauce over the soup before serving. Enjoy the soup while it’s hot, savouring the contrast of tender wontons and the light, aromatic broth.