Recipe by penguinluv40
This is a favorite of my husband. I have made this soup for years. This does take a bit of time to make the wontons, but well worth it.
Top Review by Marie Nixon
This soup is worth the extra bit of effort it takes to shape the wontons. You could easily add more chicken stock to bump up the servings to 6 or more. I combined the pork and shrimp in the food processor to get them both finely chopped and mixed together well. Very tasty. I will make again.
- 1⁄2 lb ground pork
- 2 ounces peeled shrimp, finely chopped
- 1 teaspoon brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon chopped green onion
- 24 wonton wrappers
- 3 cups chicken stock
Directions See How It's Made
- In large bowl, mix the pork, shrimp, sugar, soy sauce and green onion.
- Blend well and leave to stand 25 to 30 minuntes.
- Place about 1 tsp on the center of each wonton wrapper.
- Moisten all four edges of wrapper with water and pull the top corner down to the bottom, folding over filling to make a triangle.
- Press edges firmly to make a seal.
- Bring left and right corners together above filling.
- Overlap and moisten with water and press together For Soup: Bring chicken stock to rolling boil.
- Drop wontons in and cook for 5 minutes.
- Garnish with scallions and serve.
- Cook 2 minutes longer if using from frozen state.
- To Fry: Heat 2 to 3 cups oil in a wok until hot.
- Deepfry wontons in batches until golden, 2 to 3 minutes each side.
- Drain and serve with dipping sauce (plum sauce).