Ingredients

For the Wontons

225 grams (1/2 lb) medium ground pork

115 grams (1/4 lb) peeled shrimp, chopped

60 millilitres (1/4 cup) canned water chestnuts, finely chopped

3 green onions, the white parts finely chopped and the green tops reserved

10 millilitres (2 teaspoons) soy sauce

Salt and pepper

30 wonton wrappers

For the Soup

1 ½ litres litres (6 cups) chicken broth

250 millilitres (1 cup) water

30 millilitres (2 tablespoons) fish sauce (nuoc mam)

2 carrots, thinly sliced on the diagonal

250 millilitres (1 cup) thinly sliced mushrooms

Directions

For the Wontons

1. In a bowl, combine all the ingredients except the wrappers. Season with salt and pepper.

2. Place 10 ml (2 teaspoons) of the meat and shrimp mixture in the centre of a wrapper. Moisten the outside border with water. Seal by lifting up the wrapper and squeezing the edges together. Transfer to a baking sheet. Stuff the remaining wrappers.

For the Soup

1. In a large saucepan, bring the broth, water and fish sauce to a boil. Add the wontons, carrots and mushrooms. Return to a boil, reduce the heat and simmer until the wontons are cooked through, about 6 minutes. Adjust the seasoning.

2. Meanwhile, thinly slice the green onion tops on the diagonal. Garnish the soup with the sliced onion tops and serve.

3. Note: If you serve the soup the next day, add chicken broth as necessary.

See more: Appetizer, Chinese, Lunch, Pork

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