Wonton Soup

Finely chop the peeled shrimp with a knife until you get a coarse paste (don't turn it into a purée) and place in a large bowl together with the ground pork.

Add 15 g grated ginger, half of the chopped green onion, soy sauce, sesame oil (1 tbsp), Shaoxing rice wine, cornstarch, sugar and a pinch of white pepper to the meat mixture. Mix by hand in one direction for 2-3 minutes, until the mixture becomes sticky and smooth.

Place about 1 tsp of filling in the center of each wonton wrapper, moisten the edges with water, fold in half diagonally into a triangle and press the edges firmly to push out the air, then bring the two bottom corners together and pinch to seal, moistening with water. Shape all 40 wontons this way.

In a separate pot, bring the chicken broth to a boil, add the remaining grated ginger, half of the remaining green onion, sesame oil (1 tsp) and a pinch of white pepper. Cover with a lid and keep on low heat.

In a large pot, bring 2-2.2 L of water to a boil. Gently drop in the wontons one at a time and stir carefully for the first few seconds so they don't stick together or to the bottom.

Cook the wontons for 4-5 minutes, until they float to the surface and the wrapper turns translucent. Using a slotted spoon, transfer them into serving bowls, 7-8 pieces per portion.

Pour the hot broth over the wontons, add salt to taste, sprinkle with fresh cilantro and the remaining green onion, and serve immediately while hot.