Servings: 4

225 g ground pork/chicken/turkey 225 g ground pork/chicken/turkey
225 g peeled and deveined shrimp 225 g peeled and deveined shrimp
3 stalks spring onion 3 stalks spring onion
2 cloves grated garlic 2 cloves grated garlic
1 tsp grated ginger 1 tsp grated ginger
2 Tbsp soy sauce 2 Tbsp soy sauce
1 Tbsp shao xing wine or dry sherry 1 Tbsp shao xing wine or dry sherry
1 Tbsp sesame oil 1 Tbsp sesame oil
2 tsp sugar 2 tsp sugar
1/4 tsp white pepper ¼ tsp white pepper
34 wonton wrappers 34 wonton wrappers
 
Chili broth: subheading: Chili broth:
1 Tbsp soy sauce 1 Tbsp soy sauce
1 Tbsp or more chili oil (i use Lao Gan Ma fried chili in oil) 1 Tbsp or more chili oil (i use Lao Gan Ma fried chili in oil)
1 tsp sugar 1 tsp sugar
1 Tbsp black vinegar 1 Tbsp black vinegar
1 tsp sesame oil 1 tsp sesame oil
1 cup hot chicken broth 1 cup hot chicken broth

Use a large cleaver, smash shrimp with the flat side then roughly chop.
Thinly slice spring onions. If the white parts are too big, split them in half before slicing.
Finely grate ginger and garlic with a microplane grater.
Mix together shrimp and ground pork with the rest of the ingredients. Stir the mixture for 10 mins until it feels heavy and sticky (this will make the filling more bouncy). Rest in the fridge for 30 mins.
Wet the edge of wonton wrapper with water, add about a teaspoon of filling. Fold in half to form a triangle (or a rectangle). Gently pressing the edges to push out air bubble and seal them. Wet the two tips of the triangle (or corners of the rectangle) and pinch them together.
Cover finished wontons with a clean towel while assembling the rest.
Bring water to a boil. Line the steamer with paper liner or a few cabbage/lettuce leaves. Arrange wontons so they're not touching each other. Once water is boiling, put steamer over the pot, bring the heat down to medium and steam for 7 to 10 mins.
For the Chili broth mix all the ingredients together except for the spring onion. Pour chili broth over steamed wontons and sprinkle with chopped scallion.

For freezing: arrange wontons on a tray lined with plastic wrap. Put tray in freezer for 1 hour or until wontons are completely frozen. Store in double gallon bags to prevent freezer burn.  For freezing: arrange wontons on a tray lined with plastic wrap. Put tray in freezer for 1 hour or until wontons are completely frozen. Store in double gallon bags to prevent freezer burn.
For wonton soup: bring chicken broth to a boil. Add in wontons, a few slices of ginger (plus any veggie or meat you like to add). Cook for 4-5 mins. Season with soy sauce and sesame oil. Top with chopped spring onions.  For wonton soup: bring chicken broth to a boil. Add in wontons, a few slices of ginger (plus any veggie or meat you like to add). Cook for 4 to 5 mins. Season with soy sauce and sesame oil. Top with chopped spring onions.