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1
To make the filling, in a bowl, combine the pork, shrimp, cornstarch, salt, pepper, scallions, and sesame oil and use chopsticks or your fingers to mix well.
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2
To shape the wontons, use your favorite method or use these instructions to guide you.
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3
Work in batches of 6 to 8 wonton skins.
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4
Place them on a work surface, such as large cutting board, inverted baking sheet, or tray.
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5
Using 2 teaspoons or demitasse spoons, place a scant teaspoon of filling (about the size of a 1/2-inch marble) in the center of a wonton skin.
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6
Dip a pastry brush in water and lightly brush the entire edge of the skin.
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7
Pick up a corner of the wonton skin and fold it over, enclosing the filling and forming a triangle.
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8
Press the edges of the triangle firmly with your finger to seal.
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9
Fold one of the outside tips of the triangle back over the filling, dab with water, and overlap with the opposing tip, pressing lightly to seal.
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10
Place the finished wonton on a large plate or tray.
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11
Repeat until all the filling is used up.
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12
Cover with a light dish towel to prevent drying while you ready the other ingredients.
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13
Pour the broth into a large saucepan, add the soy sauce, and bring to a simmer over medium heat.
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14
Taste and season with enough salt to create a strong savory flavor.
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15
Lower the heat to keep the broth hot while you ready the bowls.
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16
To cook the wontons, fill a large pot half full with water and bring to a rolling boil.
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17
At the same time, fill another large pot with water and bring to a rolling boil, for reheating the noodles.
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18
Cook the wontons in 3 or 4 batches, dropping each batch into the pot of boiling water and stirring to separate them with a slotted spoon or wire skimmer.
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19
As soon as the wontons float to the top, let them cook for 2 to 3 minutes longer, or until the skins are translucent.
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20
As each batch of wontons finishes, reheat the noodles for a couple of bowls by placing a portion on a large vertical-handle strainer (or mesh sieve) and dunking the noodles in the boiling water.
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21
After 5 to 10 seconds, pull the strainer from the water, letting the water drain back into the pot.
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22
Empty the noodles into a bowl and position some bok choy to the side of the noodle mound.
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23
Scoop the cooked wontons up with the slotted spoon or wire skimmer, pausing briefly above the pot to allow excess water to drain.
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24
Divide the wontons among the noodle-filled bowls.
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25
Repeat for the remaining wontons, noodles, and bok choy.
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26
Top each bowl with a light drizzle of sesame oil, a sprinkle of scallion, and a pinch of pepper.
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27
Raise the heat and bring the broth to a rolling boil.
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28
Do a final taste test of the broth, adding more salt, if necessary.
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29
Ladle about 2 cups broth into each bowl, distributing the hot liquid evenly to warm all the ingredients.
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30
Serve immediately with the chile-garlic mix for diners who want some heat.
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31
To keep uncooked wontons overnight, line a baking sheet with parchment paper and cover with a light dusting of flour.
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32
Lay the wontons on the prepared baking sheet, making sure that they dont touch.
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33
Cover tightly with plastic wrap and refrigerate.
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34
To prevent the wontons from getting sticky, be ready to boil them immediately when you remove them from the refrigerator.
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35
Or, freeze the wontons on the baking sheet until frozen solid and transfer them to an airtight plastic container.
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36
Store in the freezer for up to 1 month and thaw halfway at room temperature (lay them out flat on a baking sheet) before cooking.
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37
If you want to dress up the bowl, add bite-sized slices of Char Siu Pork (page 142) when you add the bok choy.
