Shrimp and Pork Wonton Soup

Ingredients

20 wonton wrappers
4 cups water
1 scallion, trimmed & cut into small rounds, for garnishing

The filling:
4 oz. ground pork
4 oz. shelled & deveined shrimp, chopped into pieces
½ tsp fish sauce
¼ tsp salt
½ tsp sesame oil
3 dashes ground white pepper

The soup:
1 (14 oz.) can chicken broth
1 cup water
½ tsp sesame oil
3 dashes ground white pepper
Salt, to taste

Instructions

Combine all the filling ingredients in a bowl, stir and mix well to form a sticky filling. Chill in the refrigerator for 30 minutes.

Assembling the wontons:

1. Place a piece of wonton wrapper on a flat surface and spoon about 1 heaping teaspoon of the filling into the wrapper. Do not overfill. Dip you index finger into a small bowl of water and brush the water on the edges of the wrapper.
2. Fold the wonton over to form a triangle shape and press to seal the edges tightly.
3. Using both thumbs and index fingers, bring the two corners down together and secure firmly.
4. One corner should overlap the other. Dab on a little water to help seal it. Place the wontons on a floured surface or baking sheet. Cover them with a damp kitchen towel to prevent drying. Repeat the process until the filling is used up.
5. Bring the water to a boil in a large saucepan. Gently drop the wontons into the water and boil until they float to the top, about 2 minutes. Remove the wontons with a strainer or slotted spoon, drain the excess water and cover them to prevent drying.

The soup:
Combine the chicken broth and water in a medium saucepan, and bring to a boil. Season with pepper and salt. Transfer 5 wontons into each soup bowl, add some broth and garnish with scallions. Serve immediately.