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1
Put pork and shrimp in a chilled mixing bowl.
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2
Season with salt and pepper and mix briefly with chopsticks, wet hands or wooden spoons.
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3
Add rice wine, soy sauce, sugar, ginger, garlic, bean paste, serrano chiles and garlic chives.
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4
Mix well to incorporate.
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5
Pan-fry a small flat patty in a small amount of oil to check seasoning; taste and adjust.
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6
Transfer mixture to a small container, cover and chill at least 30 minutes, or longer if you have time, up to 24 hours.
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7
To prepare wontons, remove a few wonton skins from package and lay them on dry work surface.
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8
Put 1 teaspoon filling in the center of each square skin.
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9
Paint edges of square lightly with egg.
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10
Gently fold one side over the other, pinching edges together.
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11
You should a have a folded rectangle.
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12
Now pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape.
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13
Place wontons 1 inch apart on a baking sheet or platter.
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14
Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.
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15
Bring a large pot of well-salted water to a boil.
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16
Meanwhile, put a small handful of spinach leaves and about 2 tablespoons cilantro in each persons deep wide soup bowl.
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17
When water is boiling, drop about 10 wontons into pot and cook for 2 minutes.
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18
Remove with wire bamboo spider (or a large fine-meshed sieve with a handle) and divide among bowls.
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19
Repeat with remaining wontons.
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20
Pour about 11/2 cups hot broth over each serving.
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21
Drizzle with red pepper oil if desired.
