A paradigm of delicate Chinese comfort. The alchemy lies in the contrast: a pristine, crystal-clear, intensely savory broth (often made from chicken, pork, and dried flounder) housing delicate, slippery wrappers that enclose a snappy, violently mixed filling of shrimp and pork fat.
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The Filling. In a large bowl, combine the ground pork, chopped shrimp, soy sauce, Shaoxing wine, sesame oil, white pepper, and a pinch of salt. Mix violently in one direction with chopsticks for 3-5 minutes . The mixture must become a sticky, cohesive paste (this develops the myosin for a bouncy texture). Refrigerate for 30 minutes .
Wrapping. Place a wrapper in your palm. Add 1 teaspoon of filling to the center. Dip your finger in water and wet the edges of the wrapper. Fold in half to form a triangle or rectangle, pressing out air. Bring the two opposite bottom corners together, overlap them, and press to seal (like a tortellini).
The Broth. In a separate pot, heat the supreme broth to a gentle . Season to taste with salt and a pinch of sugar. It should be deeply savory but clear.
Wontons. Bring a large pot of water to a rolling . Drop the wontons in. Cook for 3-4 minutes until they float to the top and the wrappers look wrinkled and translucent.
Assemble. Drain the wontons with a spider and divide them among serving bowls. Ladle the hot, clear broth over the wontons.
Garnish with yellow chives and a drop of sesame oil. Serve immediately.
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