|250 g||ground pork|
|1 tsp||Shaoxing wine|
|450 g||dumpling wrappers|
|500 ml||chicken broth|
|edible seaweed for serving|
Chop shrimp, grate ginger, and beat an egg into a small bowl. Mix ground pork and chopped shrimp in a large bowl and season with salt and pepper. Add Shaoxing wine, sugar, grated ginger, and beaten egg. Mix well using chopsticks or a spoon. Let the stuffing set for approx. 60 min.
Put a dumpling wrapper on your dry hand. Add 1 teaspoon of the stuffing in the center. Wet the left, right and bottom sides of the wrapper with some water.
Fold the bottom side of the wrapper over the stuffing, but leave at least 1 cm/0.5 in space from the top edge.
Pull the lower corners towards each other.
Use a drop of water to wet one corner to make it sticky. Fold to seal the two corners. Repeat until all the stuffing is used.
Add salted water to a large pot and bring to a boil. Add wontons and cook for approx. 6 min. In another large pot, heat chicken broth over medium heat until it’s hot. Serve wontons in a bowl and pour over hot chicken broth. Top with edible seaweed and enjoy!