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I had been craving for wonton soup the whole Christmas week due to the cold weather and too much western food I had taken for the past 2 weeks. Hence I thought of heading to one of the local Chinese restaurants to fulfill my longing over the weekend. Apropos of this wonton thing, I told my mom over the phone and guess what? She suggested me to make the wonton soup myself. She is right. I should give it a shot since so far I haven’t yet found a satisfactory one in Los Angeles.

There are various types of wonton and what I love the most is the Cantonese shrimp filled wonton but this time, I decided to make the wonton with filling of minced pork meat and shrimp.  Fresh shrimp must be used instead of pre-cooked shrimps to make the wonton. I know most of you might dislike is the process of peeling and deveining the shrimps because it makes your hands stink but bear with it.

You can wrap the wonton into your preferred shape; just spread the square wonton wrapper flat in your palm, place a small amount of filling in the center, moisten the inner edges with water using your fingertip and finally compress the outer edges together with your fingers. By the way, you can easily find the wonton wrapper from the Asian market.

Okay, here’s my first wonton soup and it is your turn now!

Ingredients:
20 medium sized shrimps (peeled, deveined, minced)
1/2 lb ground lean pork meat
4 tin or fresh water chestnuts (finely chopped)
4 scallions (finely sliced)
3-4 garlic cloves (finely chopped)
1 tbsp oyster sauce
1 tsp ground white pepper
1 tsp salt
1 tsp sesame oil
1 tsp soy sauce
1 tbsp Shaoxing rice wine (绍兴酒)
50 wonton wrappers

Recipe for 50 pieces made.

Preparation:

1. Place the minced shrimp, ground lean pork meat, water chestnuts, garlic, scallions, oyster sauce, white pepper and salt in a big mixing bowl. Stir vigorously to combine.
2. Place a teaspoon of filling in the center of the wonton wrapper. Brush the edge of the wrapper with your wet fingertip and and finally compress firmly the outer edges together with your fingers. Note: Wrap the wonton one by one and keep the wrappers in the plastic bag to prevent them drying out.
3. Place your wontons on a flour-dusted plate or tray.

Cooking method:

1. Bring a pot of water to boil. Place the wontons (depending how many you wanna eat) in it once the water is boiled and cook until they have risen to the surface.
2. Using a wire sieve or slotted spoon to remove the wontons and place them in into bowls.
3. Cook the chicken broth in another pot. Add in soy sauce, rice wine, and sesame oil. Followed by adding your desired veggie such as spinach, Yu Choy, Gai Lan etc.
4. Pour the hot stock over the wontons and sprinkle with the scallions.

Serves hot.