These Cho Family Wontons are a perfect group activity, especially during the holidays! They feature a flavorful ginger kombu broth and a delicious pork and shrimp filling.
Prepare the broth: Combine kombu, ginger, garlic, salt, bouillon, and 8 to 10 cups of water in a large pot. Bring to boil over medium-high heat. Once boiling, reduce to maintain a simmer and cover with a lid, leaving a slight gap for steam to escape. Continue to simmer the broth until flavorful, about 1 hour. Taste and adjust with salt if needed (this is not an overly salty broth).
Prepare the wonton filling: In a large bowl, mix to combine shrimp, pork, green onions, oyster sauce, sesame oil, salt, white pepper, and sugar.
Assemble and cook the wontons: Add about 2 tsp of filling to a wonton wrapper. Try to not add too much filling so that your dumplings don’t burst. With the tip of your index finger, dip it into a small bowl of water and then run your finger along the top square edge of the wrapper. Fold the wrapper in half, pressing down on the edges, making sure to squeeze out any air. With the folded edge facing up, dab a little water on one of the folded corners and then bring the two folded corners together by overlapping and pinch to secure. Place the wontons on a large baking sheet and repeat with remaining wontons.
Bring a large pot of water to a boil. Boil about a dozen wontons at a time, until they float, 2 to 3 minutes (or longer if the temperature of your water drops too much). With a spider, scoop the wontons out of the water and place in bowls. Repeat with remaining wontons or freeze any wontons you don’t want to eat immediately. Pour the simmered broth over the wontons and serve (great with a side of boiled gai lan or another hearty leafy green).
