Tender pork-and-Wild Caught Texas Shrimp wontons simmer in a fragrant broth with bok choy, scallions, and more Wild Caught Texas Shrimp for a comforting, soul-warming bowl of goodness.

Serves four.

Ingredients

Wontons

  • 1/2 lb ground pork
  • 1/2 lb 21–25 ct Wild Caught Texas Shrimp, peeled and deveined
  • 4 scallions
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp minced ginger
  • 2–3 garlic cloves
  • 1 tsp cornstarch
  • Salt and pepper to taste
  • 1 package of square wonton wrappers

Soup

  • 48 oz chicken broth
  • 2-inch piece of ginger
  • 2 tbsp soy sauce
  • 1 tbsp dry white wine
  • 1 tbsp sesame oil
  • 1–2 baby bok choy
  • 1/2 lb Wild Caught Texas Shrimp, peeled and deveined
  • 3 scallions

Preparation

  • First, to make the wontons go ahead and finely chop the cleaned shrimp, thinly slice scallions, and mince the ginger and garlic.
  • In a large bowl add the ground pork, chopped shrimp, scallions, garlic, ginger, sesame oil, soy sauce, cornstarch, salt and pepper. Mix to combine.
  • Grabbing one wonton wrapper at a time, brush the edges of two sides of the square wrapper with water. Then add about 1-2 tsp of the filling to the center. Fold the wrapper corner to corner so that the 2 wet edges meet the 2 dry edges which creates a triangle shape.
  • Press sides together to seal. Then take the two corners of the triangle and join together with a little bit of water to create a purse-like shape. Press to seal. Repeat until the mixture is empty or you have used all your wrappers.
  • In a sauce pan over high heat, add the broth, grated ginger, soy sauce, wine, and sesame oil. Stir and bring mixture to a simmer.
  • Cover the pot and turn down the heat while it simmers for 10-12 minutes.
  • Add in the bok choy leaves, the other 1/2 lb of cleaned shrimp and sliced scallions. Cook until shrimp are pink and heated through.
  • In a separate sauce pan, heat water to a boil.
  • Drop in the wontons in small batches and cook until they float to the surface which should take around 5-7 minutes.
  • Transfer the cooked wontons to a bowl, along with the shrimp and bok choy from the soup pot. Ladle over as much broth as desired into the bowl.
  • Garnish and serve.