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In Fujian, a bowl of Fujian-style Bianrou (Flat Pork Wontons) Soup arrives with a gentle lift of steam and a shallow pool of clear broth. The wontons are flattened, folded around pork and scallions, making a delicate pocket that holds its savor without rushing the palate. One distinctive touch is the wrapper’s thin starch sheen, a signature that lets the filling taste sing, especially when brushed by a kiss of sesame oil.
”Make filling: finely mince ginger and (if using) shrimp, mix with ground pork, 1 tsp light soy, 1 tsp sesame oil, 1/2 tsp white pepper and 1 tsp salt.
Fill wrappers: place ~1 tsp filling in each wonton wrapper and fold into flat/pleated shapes (typical Fujian bianrou form).
Bring broth to a gentle boil in a pot and season with 1/2 tsp salt and a pinch of white pepper.
Cook wontons: add wontons in batches to simmering broth and cook 3–5 minutes until filling is done and wrappers turn translucent.
Finish: adjust seasoning, drizzle 1 tsp oil if desired, and ladle soup and wontons into bowls.
Garnish: scatter sliced scallions over each bowl and serve hot.
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