Wonton Soup

Step 1

Process 1 large egg, one 2" piece ginger, scrubbed, finely grated, 3 garlic cloves, finely grated, 1 lb. ground pork, 1 Tbsp. soy sauce, 1 Tbsp. toasted sesame oil, 1 Tbsp. vegetable oil, 2 tsp. unseasoned rice vinegar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor until well combined and airy, about 1 minute. Transfer filling to a medium bowl and mix in ⅓ cup finely chopped chives.

Step 2

Fill a small bowl with water. Working with 1 wonton wrapper (from 40 wonton wrappers) at a time, scoop 2 tsp. filling into the center. Dip a finger into water and moisten edges of wrapper. Bring corners of wrapper together in the middle and fold in the shape of an X; press firmly to seal. Transfer finished wontons to a baking sheet as you work.

Step 3

Remove dark green tops from 5 scallions and thinly slice; set aside for serving. Thinly slice remaining white and pale green parts of scallions. Heat 2 tsp. vegetable oil in a large pot over medium-high. Add scallions and one 1" piece ginger, scrubbed, finely chopped, and cook, stirring often, until scallions are slightly softened, about 2 minutes. Pour in 6 cups good-quality low-sodium chicken broth and bring to a boil. Stir in 1 Tbsp. soy sauce.

Step 4

Working in 3 batches, add wontons to broth and cook until wrappers are tender and filling is cooked through, about 3 minutes. Using a slotted spoon, transfer wontons to a medium bowl or platter.

Step 5

Remove pot from heat and return wontons to broth. Taste broth and add more soy sauce if needed.

Step 6

Divide soup among bowls. Top with chile crisp and reserved scallion tops.