Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Prepare the wonton filling by combining
Ground Pork (225 g)
,
Shrimp (225 g)
,
Sesame Oil (15 mL)
,
Corn Starch (7 g)
,
Salt (3 g)
,
Ground White Pepper (2 dashes)
, and
Scallions (7 g)
. Mix well, then allow to marinate for 15 minutes.
Step 2
Place approximately 1 Tbsp of the pork and shrimp filling into the middle of each
Wonton Wrappers (25)
.
Step 3
Dip your finger in some water and use it to “draw” a circle around the filling on the wonton wrapper. This will help the wrapper to seal. Gather the edges of the wonton wrapper towards the middle, then pinch just above the filling to seal it. Repeat until all the filling is used up.
Step 4
Bring a medium-sized pot of water to boil over high heat. Cook the wontons in small batches. You’ll know they’re cooked when they float to the top.
Step 5
Remove the cooked wontons from the water using a spider skimmer.
Step 6
In a separate pot, bring the
Chicken Stock (1.4 L)
to a boil over high heat.
Step 7
To the chicken stock add
Soy Sauce (15 mL)
,
Shaoxing Cooking Wine (15 mL)
,
Sesame Oil (10 mL)
,
Ground White Pepper (1 dash)
,
Scallions (15 g)
, and
Granulated Sugar (8 g)
.
Step 8
Transfer the soup into individual serving bowls. Place 3–4 wontons into each bowl.
Step 9
Garnish with the remaining
Scallions (7 g)
and serve.
