Wonton Soup

Submitted by Jeanine Bigoness

6 oz. pork, roughly chopped

8 medium shrimp, shelled and ground

1 tsp. light brown sugar

1 Tbsp. chinese rice wine or dry sherry

3 Tbsp. light soy sauce

1 tsp. finely chopped scallion

1 tsp. finely chopped ginger

24 wonton wrappers

3 cups of chicken stock

finely chopped scallions, to garnish

1.          In a bowl, mix the chopped pork and ground shrimp with the sugar, rice wine or sherry, 2 Tbsp. of the soy sauce, the scallions and chopped ginger.  Blend well set aside for 25 to 30 minutes for the flavors to blend.

2.          Place 1 tsp. of the filling in the center of each wonton wrapper.

3.          Wet the edges of each wonton with a little water and press then together with your fingers to seal, then fold each wonton over.

4.          To cook, bring the stock to a rolling boil in a wok, add the wontons and cook for 4 to 5 minutes.  Add remaining soy sauce and scallions, transfer to individual soup bowls and serve.

Serves 4