This is a favorite of my husband. I have made this soup for years. This does take a bit of time to make the wontons, but well worth it.
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- add 3 cups chicken stock
- add 1 teaspoon chopped green onions
- add 2 ounces peeled shrimp
- add 1/2 lb ground pork
- add 1 tablespoon soy sauce
- add 24 wonton wrappers
- add 1 teaspoon brown sugar
- In large bowl, mix the pork, shrimp, sugar, soy sauce and green onion.
- Blend well and leave to stand 25 to 30 minuntes.
- Place about 1 tsp on the center of each wonton wrapper.
- Moisten all four edges of wrapper with water and pull the top corner down to the bottom, folding over filling to make a triangle.
- Press edges firmly to make a seal.
- Bring left and right corners together above filling.
- Overlap and moisten with water and press together For Soup: Bring chicken stock to rolling boil.
- Drop wontons in and cook for 5 minutes.
- Garnish with scallions and serve.
- Cook 2 minutes longer if using from frozen state.
- To Fry: Heat 2 to 3 cups oil in a wok until hot.
- Deepfry wontons in batches until golden, 2 to 3 minutes each side.
- Drain and serve with dipping sauce (plum sauce).