Wonton Soup

Ingredients

• Chicken broth

  Soup, canned, ready-to-serve

  6 cup or 1.44kg

• Garlic

  Raw

  4 clove or 12g

• Ginger root

  Raw

  2 tbsp or 12g

• Soy sauce

  Made from soy (tamari)

  2 ½ tbsp or 45g

• Sesame oil

  Salad or cooking

  2 ¼ tbsp or 31g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Salt

  Table

  ½ tsp or 3g

• Onions

  Young green, tops only

  4 stalk or 48g

• Ground pork

  Fresh, raw

  7 oz or 198g

• Shrimp

  Crustaceans, mixed species, raw

  7 oz or 198g

• Wonton wrappers

  (includes egg roll wrappers)

  25 wrapper, wonton or 200g

Directions

1. For broth: Bring chicken broth to a boil, add garlic, 1Tbsp. sliced ginger, 1.5 Tbsp soy sauce, 1/4 tsp sesame oil, pepper, and 2 sliced green onions and simmer with the lid on for 5--10 min. Strain all of the solids out and discard them, keep the broth warm.
2. For wonton filling: Combine pork, shrimp, 2 chopped green onions, 1 Tbsp soy sauce, 1/2 tsp salt, 2Tbsp sesame oil, and 1Tbsp grated ginger. Mix well.
3. Bring a large pot of water to boil before wrapping wontons.
4. Use a brush or your finger to moisten the edges of one wrapper with water. Place 2 tsp of wonton filling on each wrapper. Fold the wrapper into a triangle, then fold into shape of choice. Cover finished wontons with plastic to keep them from drying out.
5. Place 5 to 10 wontons in boiling water. Cook about 5 min or until wontons float on the surface and are tender and translucent. Remove wontons from water and transfer to serving bowl.
6. Place 3-4 wontons in a bowl, add broth and garnish with chopped green onions and fried wontons

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