1. Rinse the pork bones thoroughly. Blanch them in boiling water for 3–5 minutes, then remove and rinse again to help produce a clear broth.

2. Place the pork bones, water, and coriander roots in a pot. Bring to a boil, then reduce to low heat. Skim off any foam and simmer for 45–60 minutes.

3. While the broth simmers, combine the minced pork, chopped shrimp, and Kitchi Sauce. Knead until the mixture becomes sticky and well combined, then rest for 10–15 minutes.

4. Place a spoonful of filling in the center of each wonton wrapper. Moisten the edges with water, then fold or pleat and seal firmly.

5. Bring a separate pot of water to a boil. Cook the wontons until they float and the pork-and-shrimp filling is fully cooked. Remove and set aside.

6. Season the pork-bone broth using only Kitchi Sauce. Stir well and taste before adding more sauce, especially when serving children.

7. Blanch the bok choy in the broth until just tender. Arrange the wontons and vegetables in a bowl, then ladle the hot broth over them.

8. Garnish with scallions and fried garlic, then serve.

These pork-and-shrimp wontons have a soft, generous filling served in a clear broth fragrant with coriander root. One bottle of Kitchi Sauce seasons both the filling and the soup, simplifying preparation and making it easier to control the amount of seasoning. Delicious for children and reassuring for moms in every bite.