Shanghai Wonton Soup | Chef John’s Cooking Class

Ingredients

• Blanching
• 2 1/2 quarts Water
• 1/2 tsp. Baking soda
• 1 tsp. Salt
• 1 lb. Shanghai Bok Choy core, well rinsed
• 1 quart Ice water
• Fillings
• 1 lb. ground pork
• 1 lb. Frozen shepherd’s purse
• 1 tsp. Granulated sugar
• 1 tbsp. Shaoxing cooking wine
• 1 tbsp. Oyster sauce
• 1/2 tsp. Ground white pepper
• 1 large Egg
• 1 12-ounce package wonton wrappers
• Omelete
• 2 large Egg
• 1 tbsp. cornstarch mixture (1/3 tablespoon cornstarch and 2/3 tablespoon water)
• 1 tsp. Cooking oil, divided
• 1/4 cup Dried laver
• 1 tbsp. Dried baby shrimp
• 1 tsp. Sesame oil
• 1 tsp. Maggi seasoning
• 1/4 tsp. Ground white pepper
• 1/4 tsp. Salt
• 1 tbsp. Chopped green onion
• 2 cups Chicken broth