Wonton Soup

In a large bowl, thoroughly mix the ground pork, shrimp, green onion, ginger, soy sauce, wine, sesame oil, salt and pepper. Editor's Tip: Unlike the gentle handling of meatloaf and meatballs, mix wonton filling until it becomes almost a paste.

Place 1 tablespoon of filling in the center of a wonton wrapper. (Cover the remaining wrappers with a damp paper towel until you're ready to use them.) Moisten the wrapper edges with water. Fold one corner diagonally over the filling to form a triangle, and press the edges to seal. Pull the two opposite corners together, forming a boat. Moisten the corners with water and pinch them to seal. Repeat. Editor's Tip: A finger works just as well, if not better, than a brush when it comes to moistening the wrappers. Press out any air pockets when sealing the triangles. Leave space between the wontons on the sheet pan so that they don't stick. If you're not cooking them immediately, transfer the pans of wontons to the freezer.

In a Dutch oven or large saucepan, bring the chicken broth to a simmer over medium-high heat. Add ginger, soy sauce, wine, sugar and salt; cook until flavors have melded, 10 to 15 minutes. Editor's Tip: Smash the ginger to extract more flavor. If you give it a good scrub, you can even leave the peel on.

Add bok choy and prepared wontons. Cook them until they're tender, three to four minutes. Editor's Tip: For a clearer soup, cook the wontons in a separate pot of boiling water and transfer them directly to the bowls. Stir the broth or water gently while adding the wontons to prevent them from sticking to each other or the pot.

Discard the ginger. Distribute the wontons into serving bowls, then pour hot broth and cooked bok choy into each bowl. If desired, garnish the wonton soup with green onion and hot chili oil.