Wonton Soup

In a large pot, add the chicken and the 15 cups of water. Bring the water to a boil over high heat, then reduce the heat to maintain a low simmer. You do not want a hard boil. Occasionally, use a large spoon or skimmer to skim and discard the foam that floats to the top of the water.

Add the onions, garlic, scallions, and ginger and simmer, skimming the foam occasionally, for 2 to 2 1/2 hours.

Set a large fine mesh sieve over a pot large enough to hold 8 to 10 cups of liquid. Use a ladle to transfer the broth and solids into the sieve. The broth will be easier to strain once you discard the solids, so try to transfer all the solids into the sieve first. If the sieve gets too full, you can discard the solids as you go. The chicken will be mealy so I discard it as well, but you are welcome to keep it for another use if you’d like. Add the preserved vegetables, if using, and cover the pot, keeping it warm over low heat. If not using the preserved vegetables, season the broth to taste with salt. If not using immediately, let the broth cool and then transfer it into a lidded container. Refrigerate it until ready to use. Rinse the same large pot used to make the stock, fill it two thirds of the way up with water, and set it on the stove. You will use it to cook the wontons.

In a large bowl, add the pork, scallions, garlic, ginger, egg, Shaoxing wine, water, sesame oil, cornstarch, sugar, salt, and black pepper. Using chopsticks or a wooden spoon, beat the mixture vigorously in one direction until lightened in color, pasty, and sticky, at least 5 minutes.

Transfer the filling into two small, lidded containers (like plastic deli pint containers) and chill until ready to use. The filling can be used immediately but it will be easier to work with when chilled for about 30 minutes. You will work with one container at a time while the other stays chilled.

Line two sheet pans with parchment or wax paper, or lightly dust them with flour. Set the container of filling over a bowl of ice water to keep it chilled while you make the wontons. Unwrap the wonton wrappers and cover them with plastic wrap or a damp paper towel. Fill a small bowl with water—it will be used to seal the wonton wrappers. Have a small plate in front of you unless you prefer to wrap the wontons directly on your hands, a clean table, or counter. It’s also helpful to have a damp paper towel to wipe your fingers clean as needed.

Bring the large pot of water on the stove to a boil over high heat while you wrap the wontons.

Place a wonton wrapper with a pointy tip facing you either on a plate or in the palm of your non-dominant hand. Use a 1-teaspoon measuring spoon, to scoop and place a dollop of filling in the center of the wrapper. Lightly moisten the index finger of your dominant hand with water and run it around the edges of the two sides flanking the pointy tip opposite you.

Gently fold the tip closest to you up to meet the tip opposite you, forming a triangle. Gently press the top tips together but leave the sides open and unsealed.

Use your index finger to push the bottom right corner of the triangle up into a sloppy pleat. Repeat with the left side. You are creating the pleats, but not yet sealing it tightly. Also, make sure the edges are not sealed flat, creating a triangular wonton.

Gather the wrapper around the filling and gently but firmly squeeze together to push out any air and to seal the wrapper around the filling.

Set the wonton on the sheet pan with the filling-side down. Press it down gently to flatten the bottom so that it sits upright. Continue wrapping the wontons and arrange them in a single layer so that they don’t touch. Otherwise, they will stick to each other. Lightly cover the wrapped wontons with plastic wrap or a damp paper towel to keep them from drying out.

Gently slide half of the wontons into the pot of boiling water. Stir with a wooden spoon to separate them and to make sure they don’t stick to the bottom of the pot. The wontons should freely fan and float around as they cook. Once the water returns to a boil and the wontons rise to the water’s surface, allow them to cook for 1 minute.

Scoop out one wonton and cut it open to make sure the filling is cooked through. It should no longer be pink and look raw in the center. If not, allow them to simmer for another minute. Be careful not to overcook them or they’ll fall apart.

Use a slotted spoon or skimmer to transfer the wontons into bowls. Ladle the hot chicken broth over the wontons, garnish with scallions and sesame oil, and serve immediately. Repeat with the remaining wontons.