Prepare the pork: Cut the pork shoulder into small chunks and use a food processor to blend into a smooth meat paste (or mince finely by hand). Transfer to a large mixing bowl.

Prepare the shrimp: Rinse and drain well. Finely dice 150g of the shrimp into 0.5 cm cubes, and finely mince or blend the remaining 50g into a paste. Add the shrimp paste to the pork mixture first.

Mix the filling: Add salt, sugar, white pepper, and chicken bouillon powder. Stir in one direction with chopsticks until well mixed.

Gradually add the scallion-ginger-peppercorn water in 3–4 additions, mixing each time until fully absorbed. Keep mixing until the filling becomes sticky and elastic.

Add the diced shrimp and sesame oil, then mix until everything is well combined.

Wrap the wontons

Place one wrapper in your palm. Spoon about 1 teaspoon of filling into the center.

Fold the wrapper diagonally into a triangle, slightly offsetting the edges. Pinch to seal.

Fold the two bottom corners of the triangle toward the center and press together to form an ingot shape.

Tips: Keep your hands dry to prevent sticking. If wrappers are dry, use a little water along the edges to help seal.

Serve in my 15-Minute Wonton Soup for extra flavor!