Shrimp and Pork Wonton Soup

Ingredients

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Chicken stock

  Soup, home-prepared

  6 cup or 1.44kg

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Shrimp

  Crustaceans, mixed species, raw

  227g

• Ground pork

  Fresh, raw

  226g

• Ginger

  Spices, ground

  100g

• Wonton wrappers

  (includes egg roll wrappers)

  340g

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Sake

  Alcoholic beverage, made from rice

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Corn Starch

  Compliments

  1 tbsp or 10g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Cilantro

  Raw - Whole Foods Market

  100g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Gather all the ingredients.
2. To make wonton soup, cut 1 green onion into 2 inch (5 cm) pieces. Add the chicken stock and the green onion in a large pot and bring to boil.
3. Once boiling, season with sesame oil, kosher salt, and white pepper powder. Turn off the heat and set aside.
4. To make fillings, chop 2 green onions into small rounds. Save some chopped green onion to serve with the soup.
5. Chop cilantro and set aside to serve with the soup.
6. Cut the shrimp into smaller pieces, and then cut them into even smaller pieces (almost like paste).
7. In a large bowl, combine the pork, shrimp, and chopped green onion. Grate fresh ginger and add to the mixture.
8. Add all the wonton seasoning ingredients to the mixture and mix well.
9. While you wrap wontons, bring a large pot of water to boil. Place a wonton wrapper on your hand. Place a teaspoon of the filling in the center of the wrapper. Start with a small amount so it's easier to work with. Use your finger to moisten the edges of the wrapper with water.
10. When the edges have been moistened, fold the wrapper in half to create a rectangular shape, pressing any air that might be trapped around the filling. Fold the sides inward so that they overlap.
11. Wet the portion where the sides meet. Pinch to close and seal.
12. Here is the cute little wonton! Place the finished wontons on a baking sheet lined with parchment paper. Cover with plastic to keep them moist as you continue with the remaining fillings and wrappers.
13. To Serve
14. To cook wontons, put 5 to 10 wontons into a boiling water in a large pot. Depending on how big your pot is, you can add more/less wontons. Do not overcrowd the pot. Cook for 5 minutes, or until wontons float on the surface of the water and are tender and translucent. I boil wontons separately from the soup so it stays clear and clean.
15. Transfer wontons to serving bowls. Continue with the rest of the wontons. When you are done with cooking, pour some hot soup over wontons and garnish with chopped green onions and cilantro. Sprinkle some white pepper. You can also serve with soy sauce, chili sauce, etc.
16. To Store
17. To freeze the wontons, flash freeze for 1 hour (place them on a parchment-lined baking sheet covered with plastic wrap) and transfer them to a freezer bag. Keep in the freezer for up to 1-2 months. When you're ready to cook, do not defrost and cook frozen dumplings in boiling water for 12 minutes.
18. Leftover filling: Make mini meatballs or patties and cook them in a frying pan. Once they are pan fried, you can pack them in an airtight container and store in the freezer for later use.
19. Leftover wrappers: Wrap a small piece of cheese and pan fry or deep fry cheese wontons. They are kids' favorite!
20. Recipe by: Namiko Chen (source: https://www.justonecookbook.com/shrimp-pork-wonton/)

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