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Recipe details are AI-generated from the video and may contain errors — for reference only.
Thaw and thoroughly drain 2 lb of shrimp, place them on a cutting board, smack them flat with the back of a knife, and roughly cut them with kitchen shears if they are large.
Watch out
Drain the shrimp thoroughly before smacking, otherwise they will slip and cause injury.
In a large bowl, combine 1 lb ground pork, 1 tsp salt, 1/4 tsp white pepper powder, 2 tbsp dried flounder fish powder, and 1 egg; mix vigorously in one direction for about 1 minute until the pork becomes sticky.
Watch out
Mix in one direction constantly, otherwise the pork will not bind and will fall apart when cooked.
Pour the seasoned ground pork into the bowl with the prepared shrimp, mix thoroughly, cover with plastic wrap, and chill in the refrigerator for 30 minutes to let the filling set.
Watch out
Shrimp and pork must be fully combined, otherwise the wonton texture will be uneven.
Take a wonton wrapper in hand, scoop a proper amount of filling onto the center, cup the wrapper with your hand's web space, gently push the filling down with a spoon, and squeeze with your thumb and index finger for 3 seconds until sealed.
Watch out
Do not put too much filling, otherwise the wrapper will tear or fail to seal properly.
Arrange the wrapped wontons one by one in order on a tray; you can cook them right away or freeze them in the refrigerator.
Watch out
Keep space between wontons on the tray to prevent them from sticking together.
The boiling chicken stock is extremely hot; be careful of splashes and use heat-resistant tools when handling the pot.
Heat 3 cups of chicken stock in a pot and bring to a boil, add seasoning and 2 tbsp of dried flounder fish powder for flavor, add wontons once boiling, and gently stir to prevent sticking to the bottom.
local_fire_departmenthigh heat to boilWatch out
Slide wontons in gently along the pot edge to avoid hot soup splashing and causing burns.
After the soup boils, add two ice cubes to lower the temperature, bring back to a boil, and repeat this cooling process 3 times until the wontons float, ensuring smooth and fully cooked wrappers.
local_fire_departmenthigh heat boiling with ice coolingWatch out
Wait for the soup to return to a full boil after each ice addition, otherwise the wonton center will remain undercooked.
Be careful of steam and hot soup splashes when pouring the boiling chicken broth.
Place 2-4 tbsp of yellow chives in a bowl, transfer the cooked wontons into the bowl, and pour the hot soup over them to serve.
Watch out
Transfer wontons gently into the bowl to avoid breaking the cooked wrappers.
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