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