Wonton Soup

Ingredients

• 0.5 lb Boneless Pork Loin (coarsely chopped)
• 2 oz Peeled Shrimp (finely chopped)
• 1 tbsp Chinese Rice Wine (or dry sherry)
• 1 tbsp Light Soy Sauce (low sodium recommended)
• 1 tsp Brown Sugar (packed)
• 1 tsp Green Onions (finely chopped, for filling)
• 1 tsp Fresh Ginger Root (chopped)
• 24 each Wonton Wrappers (3.5 inch square)
• 3 cups Chicken Stock (low sodium preferred)
• 2 tbsp Green Onions (finely chopped, for garnish)

Instructions

1. 1. Gather all ingredients. Prepare the pork and shrimp as directed. Mince the ginger and chop the green onions.
2. 2. In a large bowl, combine the chopped pork loin, finely chopped shrimp, Chinese rice wine (or dry sherry), low-sodium light soy sauce, packed brown sugar, finely chopped green onion (1 teaspoon), and minced fresh ginger.
3. 3. Mix well to thoroughly combine the ingredients. Let the pork and shrimp mixture stand for 25 to 30 minutes at room temperature to allow the flavors to meld together. This enhances the wonton filling's flavor profile.
4. 4. To assemble the wontons, lay a wonton wrapper on a clean, dry surface. Keep the remaining wrappers covered with a damp cloth to prevent them from drying out. A slightly damp cloth prevents wrappers from becoming brittle and tearing.
5. 5. Place approximately 1 teaspoon of the pork and shrimp filling into the center of a wonton wrapper. Avoid overfilling, which can make the wontons difficult to seal.
6. 6. Moisten all four edges of the wrapper lightly with water using a fingertip or a small brush. This helps create a tight seal and prevents the filling from escaping during cooking.
7. 7. Fold the wrapper over the filling to form a triangle, aligning the corners. Press firmly along the edges to seal, ensuring no air is trapped inside. Sealing well prevents shape loss during cooking. Remove extra air to prevent unwanted bursting.
8. 8. Bring the two bottom corners of the triangle together above the filling. Overlap the tips slightly, moisten with a drop of water, and press together to securely seal. This forms the classic wonton shape.
9. 9. Repeat the filling and folding process with the remaining wonton wrappers and filling. If not cooking immediately, spread the wontons in a single layer on a baking sheet and freeze until solid before transferring to a freezer bag for up to 3 months.
10. 10. In a pot or large saucepan, bring the chicken stock to a rolling boil over medium-high heat. Using good-quality chicken stock provides a better flavor base. Low sodium allows more salt control.
11. 11. Gently drop the assembled wontons into the boiling chicken stock. Avoid overcrowding the pot; cook in batches if necessary to maintain the broth's temperature. Overcrowding can cause uneven cooking.
12. 12. Cook the wontons for about 5 minutes, or until they float to the surface and the filling is cooked through. The filling should be opaque when cooked. While floating is a good indicator, check one to ensure it's fully cooked.
13. 13. Ladle the wonton soup into individual serving bowls, ensuring each bowl has a generous portion of wontons and broth.
14. 14. Garnish each bowl generously with the remaining (2 tablespoons) finely chopped green onions.
15. 15. Serve the wonton soup hot and enjoy. A dash of sesame oil or white pepper can be added just before serving for additional flavor.