Don't settle for the standard pork wontons at your local Chinese restaurant. This luxe wonton soup features dumplings with a tender shrimp-studded filling.

Ingredients

• 1/2 pound ground pork
• 1/4 pound uncooked shrimp (26-30 per pound), peeled and deveined, chopped
• 1/2 cup chopped green onions
• 2 teaspoons minced fresh gingerroot
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon shaoxing cooking wine
• 2 teaspoons sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (12 ounces) wonton wrappers
• 6 cups reduced-sodium chicken broth
• 1-in. piece fresh gingerroot, peeled
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon shaoxing cooking wine
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 bunch baby bok choy, roughly chopped
• optional: chopped green onions, hot chili oil

Directions

1. In a large bowl, thoroughly mix ground pork, shrimp, green onion, ginger, soy sauce, wine, sesame oil, salt and pepper. Place 1 tablespoon filling in center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold one corner diagonally over filling to form a triangle; press edges to seal. Pull two opposite corners together, forming a boat. Moisten corners with water; pinch to seal. Repeat.
2. In a Dutch oven or large saucepan, bring chicken broth to a simmer over medium-high heat. Add ginger, soy sauce, wine, sugar and salt; cook until flavors have melded, 10-15 minutes. Add bok choy and prepared wontons; cook until tender, 3-4 minutes. Discard ginger.
3. Distribute wontons in serving bowls; Pour hot broth and cooked bok choy in each bowl. If desired, garnish with green onion and hot chili oil.