Thanks Christy- Tranquility Nail Tech and Esthetician for this yummy Wonton Soup recipe.
30 Wonton skins
1 egg white, lightly beaten
2 T finely chopped scallion, to serve
1 T chopped cilantro leaves or spinach, to garnish
6 oz/175g ground pork, not too lean
8 oz/225 g raw shrimp, shelled, deveined and chopped
½ t finely chopped fresh gingerroot
1 T light soy sauce or liquid amino acids
1 T Rice wine vinegar
2 t finely chopped scallion
Pinch of sugar
Pinch of white pepper
Dash of sesame oil
64 fl oz/2 L/8 cups chicken stock
2 t salt
½ t white pepper
- Mix together the filling ingredients and stir well until the texture is thick and pasty. Set aside for at least 20 minutes.
- To make the wontons, place a teaspoon of the filling in the center of a skin. Brush the edges with a little egg white. Bring the opposite points towards each other and press the edges together, creating a flower-like shape. Repeat with the remaining skins and filling.
- To make the soup, bring the stock to a boil and add the salt and pepper. Boil the wontons in the stock for about 5 minutes, or until the skins begin to wrinkle around the filling.
- To serve, put the scallions in individual bowls, then spoon in the wontons and soup and top with the cilantro or spinach.