Sopa Wantan

Ingredients

• 2 pounds chicken wings – rinsed
• 12 cups water
• 2 inches ginger – sliced
• 2 pieces scallions – smashed
• 1 tsp salt
• 2.5 tbsp soy sauce – divided
• 0.5 tsp MSG – optional
• 0.5 pounds ground pork
• 0.5 pounds shrimp – peeled, deveined, finely chopped
• 2 pieces scallions – finely chopped
• 1 tbsp ginger – finely grated
• 1 clove garlic – finely minced
• 1 tbsp cornstarch
• 0.25 tsp white pepper – divided
• 2 tsp sesame oil – divided
• 30 wrappers wonton wrappers – kept covered with a damp towel
• scallions – thinly sliced (for serving)

Instructions

1. Combine the chicken wings, water, sliced ginger, smashed scallions, and salt in a large pot. Bring to a boil over high heat, skim foam, then add 1 tbsp of the soy sauce and the MSG (if using). Reduce to a gentle simmer and cook 45–60 minutes, until the broth is clear and full-flavored.
2. While the broth simmers, make the filling: In a bowl, mix the ground pork, chopped shrimp, finely chopped scallions, grated ginger, minced garlic, cornstarch, 1.5 tbsp of the soy sauce, 1 tsp sesame oil, and 1/8 tsp white pepper until the mixture turns sticky and cohesive, 1–2 minutes.
3. Set up a wrapping station with the wonton wrappers and a small bowl of water. Keep wrappers covered with a damp towel so they don’t dry out.
4. Form the wontons: Place 1 heaping tsp filling in the center of a wrapper. Moisten the edges with water, fold into a triangle, and press firmly to seal, pushing out air. Bring the two far corners together and pinch to secure. Repeat to make about 30 wontons.
5. Strain the broth through a fine sieve into a clean pot and discard the solids. Return the clear broth to a gentle simmer over medium heat.
6. Cook the wontons in batches: Slide in half the wontons and simmer 3–5 minutes, until they float and the filling is opaque and firm. Lift them into warmed bowls with a slotted spoon and repeat with the remaining wontons.
7. Finish the broth with the remaining 1 tsp sesame oil and the remaining 1/8 tsp white pepper. Taste and adjust seasoning as needed.
8. Ladle hot broth over the wontons and garnish with thinly sliced scallions. Serve immediately.