- 8 oz ground pork
- 2 oz peeled and de-veined shrimp , finely chopped
- 10 cups low-sodium chicken broth
- 1 1/2cup bok choy, finely chopped
- 1 egg yolk
- 1/4 cup scallions, thinly sliced; 2 tablespoons finely chopped
- 1/8 cup green onion
- 30 wonton wrappers
- 1 tablespoon Chinese rice wine
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon brown sugar
- Pinch of salt
- Water, for sealing; optional, boiling wontons
- Rinse and dry shrimp. In a large bowl, mix shrimp and ground pork with chopped scallions, green onion, rice wine, soy sauce, egg yolk and sugar. Let marinate for an hour.
- Place around one teaspoon of marinated filling in the center of each wonton wrapper. Have a bowl of water nearby to wet the corners of the wrapper. Dampen each edge and pull one corner of the wrapper diagonally across from itself, forming a triangle. Firmly press down and seal the edges. Take the corners of the long edge, moisten them and overlap them onto themselves. Press and seal firmly. You should now have a completed, filled wonton.
- Continue to fill wonton wrappers.
- Begin the soup by bringing the broth up to a rolling boil and add bok choy and the rest of your scallions. If intending to eat soup immediately, drop wontons in and cook for 5 minutes.
Tip: If you would like to prepare the soup and eat it later, it’s best to cook the wontons in water instead of broth, as leaving them in broth for extended periods of time will make the broth murky from corn starch found in the wonton wrappers.
(Makes 6-8 servings)