Steps

1. Prepare 30 wonton wrappers, 200g ground pork, 10g ginger, and 70g scallions.
   🕒 01:07
2. Grate 10g ginger into the pack containing 200g ground pork.
   🕒 01:34
3. Finely chop 30g of the scallions and add to the ground pork.
   🕒 01:43
4. Add 1/2 tsp salt, 6 dashes ground black pepper, 1 tbsp + 1 tsp potato starch, and 1 tbsp + 1 tsp sake to the filling mixture. Knead and mix well until sticky. [Expert Tip!] Do not add egg; this brings out the natural texture of the meat.
   🕒 02:11
5. Finely slice the remaining 40g of scallions into small rounds for the wonton soup garnish.
   🕒 02:56
6. Place a small amount of filling onto the rough side of a wonton wrapper.
   🕒 03:12
7. Moisten the edges of the wrapper with water, fold in half to form a triangle, and seal tightly. Repeat this step to make approximately 30 wontons.
   🕒 03:25
8. In a bowl, add all the ingredients for the Plate Wonton Sauce (1 tbsp soy sauce, 2 tsp vinegar, 1/2 tsp doubanjiang, 1/2 tsp sugar, 1 tsp sesame oil, 4 dashes MSG(Ajinomoto)) and mix well.
   🕒 04:22
9. Pour 500cc of water into a pot.
   🕒 04:50
10. Add 1 tbsp + 1 tsp soy sauce, 1 tsp + 1/3 tsp chicken stock powder, 2/3 tsp hondashi, 7cm lard (or 1 tbsp vegetable oil), 6 dashes ground black pepper, 4 dashes MSG(Ajinomoto), and 1 drizzle sesame oil to the pot, then heat over medium-high heat.
    🕒 04:56
11. Once the soup boils, immediately turn off the heat and keep warm. No need to simmer.
    🕒 05:36
12. Bring a large pot of water to a rolling boil.
    🕒 06:21
13. Quickly add half of the wontons (15 pieces) one by one into the boiling water.
    🕒 06:33
14. Boil for about 2-3 minutes after they float to the surface, ensuring they are cooked through.
    🕒 06:47
15. Drain the cooked wontons well and plate them.
    🕒 07:02
16. Drizzle the plated wontons with your desired amount of the prepared sauce.
    🕒 07:14
17. For the remaining wontons (15 pieces), bring water to a boil again in a separate pot or the same pot, then cook them.
    🕒 07:09
18. Boil the wontons for the soup for about 1 and a half minutes. [Expert Tip!] If you add the wontons directly to the soup, it will thicken. Boiling them separately is the trick to a clear soup.
    🕒 07:23
19. Drain the cooked wontons and add them to the kept-warm wonton soup.
    🕒 07:31
20. Lightly bring the soup back to a boil and ladle into serving bowls.
    🕒 07:37
21. Garnish with the finely sliced scallions prepared for the soup and serve.
    🕒 07:40