Cooking Instructions
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Step 1
Prepare the wonton filling by combining in a bowl
Ground Pork (8 oz)
,
Shrimp (8 oz)
,
Sesame Oil (1 Tbsp)
,
Corn Starch (1 Tbsp)
,
Salt (to taste)
,
Ground White Pepper (2 dashes)
, and
Scallions (1/4 cup)
. Mix well and allow to marinate for 15 minutes.
Step 2
Place about 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 create a seal when you fold the wrapper.
Step 3
Gather the edges of the wonton wrapper towards the middle, then pinch just above the filling to seal it. Repeat until all of the filling is used up.
Step 4
Bring a medium-sized pot of water to a boil over high heat. Cook the wontons in small batches. You’ll know when they’re cooked when they float to the top.
Step 5
Remove the cooked wontons from the water using a spider skimmer, place them onto a plate and drizzle a bit of Sesame Oil on them.
Step 6
In a separate pot, bring the
Chicken Stock (6 cups)
to a boil over high heat.
Step 7
Add
Light Soy Sauce (1 Tbsp)
,
Shaoxing Cooking Wine (1 Tbsp)
,
Sesame Oil (1/2 Tbsp)
,
Ground White Pepper (1 dash)
,
Scallions (1/2 cup)
, and
Sugar (1/2 Tbsp)
.
Step 8
Transfer the soup into individual serving bowls. Place 3–4 wontons into each bowl.
Step 9
Garnish with remaining
Scallions (1/4 cup)
before serving.
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