Wonton Soup

Rinse the shrimp and pat them dry with paper towels. Then cut each shrimp into 3–4 pieces.

Add half of the chopped yellow chives to the shrimp and marinate with all the seasoning ingredients for 1 hour.

Place a wonton wrapper on your palm and put about 1 teaspoon of filling (approximately 3–4 pieces of shrimp) in the center of the wrapper.

Dab the corners of the wonton wrapper with water. Fold the wrapper into a triangle shape and press the edges to seal.

Gather the two corners of the wrapper with your thumb and index finger on both hands and fold them down. Pinch the middle to seal the wonton, ensuring it is tightly closed. Repeat the process until all the filling is used.

Prepare the soup by bringing the chicken broth to a boil. Then add salt, white pepper, and sesame oil to taste.

Heat another pot of water until it boils. Drop all the wontons into the boiling water, stirring gently to prevent them from sticking together. Continue to boil until the wontons are fully cooked and float to the top.

Transfer the wontons using a strainer and place them into the soup. Serve immediately.