It’s a chinese shrimp and pork wonton in chicken broth soup. Simple yet so delicious! This wonton soup is so easy to make. The best dumplings soup in a cold weather or even on a rainy day. Happy cooking and enjoy!
1/2 pound boneless pork loin, ground
2 ounces peeled shrimp, ground (or finely chopped)
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon finely chopped green onion
1 teaspoon chopped fresh ginger root
24 (3.5 inch square) wonton wrappers
4-6 cups chicken stock
1/8 cup finely chopped green onion (garnish)
salt and pepper
For the Wonton Filling:
Combine pork, shrimp, sugar, rice wine, soy sauce, 1 teaspoon chopped green onion and ginger in a mixing bowl. Mix it well, and let it marinate for 30 minutes.
For Wonton Wrapping:
After 30 minutes, prepare a clean flat surface or plate, spread one wrapper in a plate.
In the center of wrapper, add about one teaspoon of the filling on the wrapper. Damp water on all the edges of wonton wrapper with water. Then pull the top edge down to the bottom to form a triangle shape. Press it firmly on the sides to seal.
Bring left and right sides together above the filling. Overlap the tips of of both corners, damp with water and seal together. Repeat the same process until all fillings are wrapped out.
For the Soup:
In a large soup pot, pour in the chicken stock and bring to a rolling boil. One by one drop in wontons. Let it cook for about 5 minutes. Season with salt and pepper to taste.
Serve hot with chopped green onions as garnish. Enjoy!
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