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Add the peeled and deveined shrimp, 1/4 teaspoon of salt, 1/4 teaspoon of white pepper, and 1 tablespoon of oyster sauce to a food processor. Process until the shrimp is finely chopped and forms a paste-like consistency.

Transfer the shrimp mixture to a bowl. Add the minced ginger and chopped scallions to the shrimp mixture and mix well to combine.

Prepare a small bowl with 1 cup of water for wetting the wonton wrappers. Take one wonton wrapper and moisten its edges with water using your finger. Place approximately 1 teaspoon of the prepared shrimp filling in the center of the wrapper.

Fold the wrapper in half to form a triangle, pressing firmly to seal the edges. Then, bring the two pointed ends of the triangle together and seal them with a dab of water to create the classic wonton shape. Repeat this process for all the filling and wrappers.

In a medium pot, combine the chicken stock, 1/4 teaspoon of salt, 1 tablespoon of soy sauce, 1/2 teaspoon of sesame oil, and 1/4 teaspoon of white pepper. Bring the broth to a boil over medium-high heat.

While the broth is heating, bring a generous amount of water to a rolling boil in a separate large pot. Carefully add the prepared wontons to the boiling water. Stir gently with a wooden spoon to prevent them from sticking.

Cook the wontons on medium heat for 5 minutes, or until they float to the surface and appear translucent. Using a slotted spoon, remove the cooked wontons from the boiling water.

Place the cooked wontons into individual serving bowls. Ladle the hot soup broth over the wontons. Garnish with additional chopped scallions and bok choy leaves, if desired. Serve immediately.


Add the peeled and deveined shrimp, 1/4 teaspoon of salt, 1/4 teaspoon of white pepper, and 1 tablespoon of oyster sauce to a food processor. Process until the shrimp is finely chopped and forms a paste-like consistency.

Transfer the shrimp mixture to a bowl. Add the minced ginger and chopped scallions to the shrimp mixture and mix well to combine.

Prepare a small bowl with 1 cup of water for wetting the wonton wrappers. Take one wonton wrapper and moisten its edges with water using your finger. Place approximately 1 teaspoon of the prepared shrimp filling in the center of the wrapper.

Fold the wrapper in half to form a triangle, pressing firmly to seal the edges. Then, bring the two pointed ends of the triangle together and seal them with a dab of water to create the classic wonton shape. Repeat this process for all the filling and wrappers.

In a medium pot, combine the chicken stock, 1/4 teaspoon of salt, 1 tablespoon of soy sauce, 1/2 teaspoon of sesame oil, and 1/4 teaspoon of white pepper. Bring the broth to a boil over medium-high heat.

While the broth is heating, bring a generous amount of water to a rolling boil in a separate large pot. Carefully add the prepared wontons to the boiling water. Stir gently with a wooden spoon to prevent them from sticking.

Cook the wontons on medium heat for 5 minutes, or until they float to the surface and appear translucent. Using a slotted spoon, remove the cooked wontons from the boiling water.

Place the cooked wontons into individual serving bowls. Ladle the hot soup broth over the wontons. Garnish with additional chopped scallions and bok choy leaves, if desired. Serve immediately.
