Wonton Soup is one of the most perfectly balanced soups in existence - a crystalline, golden broth of extraordinary clarity and depth, in which thin-skinned wontons filled with seasoned pork and shrimp float like translucent packets, their wrappers simultaneously silky and slightly springy from the egg in the dough. The Cantonese version prized for its purity demands a broth made from dried flounder, shrimp roe, and pork bones that is clarified to jewel-like clarity - a broth so well-made it is considered a dish in itself.
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Combine ground pork and chopped shrimp in a bowl. Add soy sauce, sesame oil, white pepper, a pinch of sugar, and minced ginger. Stir vigorously in one direction with a chopstick for 2 minutes until the mixture becomes sticky and develops a slight springy texture - this is the protein binding.
To fold wontons: place a wrapper on your palm with a corner pointing toward you. Add a teaspoon of filling slightly below center. Fold the bottom corner up over the filling. Press to seal, squeezing out any air. Bring the two side corners together around your finger and press firmly to seal. The result is a nurse-hat shape.
Bring a large pot of water to a vigorous . Cook the wontons in batches of 10, never crowding the pot. They are done approximately 2 minutes after they float to the surface (about 4 minutes total). Remove with a spider.
While the wontons cook, heat the broth in a separate pot. Season generously with soy sauce, white pepper, and sesame oil. The broth should be savory and clear.
Blanch the bok choy or spinach briefly in the wonton cooking water.
Divide the cooked wontons between deep bowls. Ladle the hot seasoned broth over them. Add blanched greens and garnish with sliced green onions, a few drops of sesame oil, and a pinch of white pepper. Serve immediately.
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