Northern-style pork and green onion wontons (北方大馄饨)

Instructions

1. In a large mixing bowl, combine the flour and a pinch of salt. Gradually add the water, mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
   
2. While the dough rests, prepare the filling. In a large bowl, mix the ground pork, chopped green onions, minced ginger, soy sauce, cooking wine, sesame oil, white pepper, sugar, and salt. Add half a cup of water to the mince mixture. Stir the mixture in one direction until well combined and sticky. Let it marinate for 15 minutes.
   
3. Meanwhile, divide the dough into smaller portions. Roll out each portion into a thin squares, about 6 cm x 6 cm. Place about a teaspoon of filling in the centre of each square. Fold the wrapper in half to form a rectangle and press the edges tightly to seal (use some water to seal if necessary). For a more traditional shape, bring the two ends of the rectangle together and pinch them to form a “boat” shape.
   
4. Bring a large pot of water to a boil over high heat. Add the wontons in batches, stirring gently to prevent sticking. Boil for 5-7 minutes or until the wontons float to the surface and the filling is fully cooked.
   
5. To make the broth, heat the chicken or pork stock in a separate pot over medium heat. Add ginger slices, soy sauce, and a few drops of sesame oil. Simmer while the wontons cook.
   
6. Transfer the cooked wontons to a bowl of the prepared broth (if using) or serve with a dipping sauce of soy sauce, vinegar, and chili oil. Garnish with chopped green onions and serve.