Minced meat: 500g
Shrimp: 200g
Pepper powder: appropriate amount. 1. Mince the pork into a meat paste, then add eggs, salt, and pepper powder. Mix well. 2. Clean the shrimp and cut them into small dices. 3. Add the shrimp and chopped scallions to the mixed meat paste. Then add an appropriate amount of water. Using chopsticks, stir the meat paste vigorously in one direction until it absorbs all the water and feels spongy. 4. Take one wonton wrapper and place an appropriate amount of filling in the center. 5. Fold it into a triangle. Lightly moisten one tip of the triangle with water using chopsticks (or simply use the chopstick that touched the meat filling). A slight dampness is sufficient. 6. Bring the two corners together and pinch them firmly. Since one corner is moistened, they will stick together easily. 7. Repeat the same method to wrap all the wontons (you may prepare extra; store the leftovers in the freezer for later use). 8. Dipping sauce: 2 drops of sesame oil, 1 tablespoon of red chili oil, 1 tablespoon of soy sauce, salt to taste, about 10 pieces of chopped scallions, sesame seeds to taste, ginger juice to taste, and garlic juice to taste.
9. In another bowl, combine 1 tablespoon of light soy sauce, 1 tablespoon of small-grind sesame oil, and an appropriate amount of dried laver. Pour in the broth. 10. Bring a pot of water to a boil. Add the wrapped chaoshou (wontons) and cook until they float to the surface, then continue cooking for one additional minute. Remove and place them into the laver soup bowl. Do not overcook, as the wonton wrappers are thin and prolonged cooking will compromise the texture. 11. The most crucial step is preparing the dipping sauce for Guoqiao Chaoshou.
