Shanghainese Style Wontons

Devein the shrimp (½ lb) then chop shrimp very finely until it turns into a paste

Add to a bowl with the ground chicken and pork

Add in the scallions (2), ginger (1 Tbsp), soy sauce (2 Tbsp), oyster sauce (1 Tbsp), vegetable oil (2 Tbsp), and sesame oil (½ tsp)

Mix well, then add in the broth (½ cup) 2 tbsps at a time, making sure to mix vigorously at every step

At the end the filling should naturally hold its shape after getting mixed

Make sure to test the flavor by cooking 1 tbsp of the filling, then tasting and seeing if it needs a little more salt, soy sauce, or ginger

For wrapping, make sure to assemble a station with a bowl of water, wrappers, and a flour covered baking tray

Take a tsp (only a tsp) of filling – it’s better to underwrap than overwrap – add to the middle of the square wrapper, then wet the edges of the wrapper before folding the wrapper over like a letter towards you

Flip the wonton so that the open ends are away from you, like a rectangle, then take the two corners of the unopened ends and pinch them together with a little water

Place the wonton on the flour lined baking sheet and cover with a towel

Continue the process until the sheet is full and you can cook right away or freeze them as is before putting them in a ziploc bag for later

To cook, bring a pot of water to boil, add in your wontons and cook until the wontons float

For the soup, add the soy sauce (1 Tbsp), seaweed (1 Tbsp), dried shrimp (1 tsp), scallions (1 tsp), and pepper (1 tsp) to a bowl, then just spoon over the wonton cooking water with the wontons

Enjoy with a drizzle of chili oil on top!