Wonton Soup

Prepare the wonton filling by combining Ground Pork (8 oz), Shrimp (8 oz), Sesame Oil (1 Tbsp), Corn Starch (1 Tbsp), Salt (as needed), Ground White Pepper (2 dashes), and Scallions (4 Tbsp). Mix well, then allow to marinate for 15 minutes.

Place approximately 1 Tbsp of the pork and shrimp filling into the middle of each Wonton Wrappers (25).

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.

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.

Remove the cooked wontons from the water using a spider skimmer.

In a separate pot, bring the Chicken Stock (6 cups) to a boil over high heat.

To the chicken stock add Soy Sauce (1 Tbsp), Shaoxing Cooking Wine (1 Tbsp), Sesame Oil (2 tsp), Ground White Pepper (1 dash), Scallion (1/2 cup), and Granulated Sugar (2 tsp).

Transfer the soup into individual serving bowls. Place 3–4 wontons into each bowl.

Garnish with the remaining Scallions (4 Tbsp) and serve.