A deliciously warm and hearty soup featuring homemade pork and shrimp wontons.
Courtesy of Bonnie Mo.
Place a piece of wonton on a flat surface about 1 Tablespoon of filling onto the wrapper, being careful not to overfill.
Dip your finger in a bowl of warm water and circle around the filling, and fold over to form a triangle shape.
Using both thumbs and index fingers, press and squeeze both sides of the dumplings towards the centre to form the folds. Seal the dumpling by dipping your index finger into a small bowl of water and circle around the outer edges of the wonton wrapper.
Place them on a floured surface or baking sheet and cover with plastic wrap or a damp cloth to prevent drying.
Cook noodles, drain under cold water to stop cooking and set aside.
In a medium pot, bring water to boil. Working in batches, gently lower dumplings into the water and let boil for 2-3 minutes. Remove from water and cover to prevent drying.
Bring chicken broth to a boil and season with white pepper and salt to taste.
Place dumplings in soup bowls, add hot broth and garnish with chopped green onion.