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Won Ton Soup
6 ounces pork, roughly chopped
8 medium shrimp, shelled
and ground
1 teaspoon light brown sugar
1 tablespoon Chinese wine
or dry sherry
2 tablespoon light soy sauce
1 teaspoon finely chopped
scallion
1 teaspoon finely chopped
fresh ginger
24 wonton wrappers
3 cups chicken stock
finely chopped scallions,
to garnish.
1. In a bowl, mix the chopped
pork and ground shrimp with the sugar, rice
wine or sherry, 1
T of the soy sauce, the scallions and chopped ginger.
Blend well and set
aside for 25-30 minutes for the flavors to blend.
2. Place 1 t of the filling
in the center of each wonton wrapper.
3. Wet the edges of each
wonton with a little water and press them together
with your fingers
to seal, then fold each wonton over.
4. To cook, bring the stock
to a rolling boil in a wok, add the wontons and
cook for 4-5 minutes.
Add the remaining soy sauce and scallions, transfer
to individual soup
bowls and serve.
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