Wonton Soup: Pork-and-Shrimp Dumplings in Clear Broth

Combine the ground pork, chopped shrimp, grated ginger, soy sauce, Shaoxing wine, sesame oil, and white pepper in a bowl. Stir vigorously in one direction only for 2 minutes until the mixture becomes springy and slightly sticky. Add the sliced scallions and stir briefly.

Place a wonton wrapper with a corner pointing toward you. Add a heaped teaspoon of filling in the center. Fold the bottom corner up to form a triangle, pressing firmly around the filling to remove air pockets. Bring the two side corners together and press to seal. Place on a lightly floured tray. Repeat.

Make the broth: bring the stock to a simmer with the dried shrimp and ginger slices. Simmer for 10 minutes, then strain and discard the solids. Season with salt and white pepper. Keep warm over low heat.

Bring a large separate pot of unsalted water to a boil. Cook the wontons in batches -- 8-10 minutes, giving them room to move. Boil for 4-5 minutes until the wrappers are translucent and the filling is cooked through. Remove with a slotted spoon.

Divide the wontons among bowls -- 8-10 per serving. Ladle hot broth over the top. Garnish with sliced scallions and a few drops of sesame oil. Serve immediately.