Wonton Soup

Ingredients

• 1 lb ground pork ((Or use 50% ground pork + 50% finely chopped shrimp))
• 1 egg
• 1/2 tsp minced ginger
• 1/2 tsp salt
• 1 tbsp light soy sauce ((or oyster sauce))
• 1 tsp sesame oil ((optional))
• 3 tbsp finely chopped green onions ((optional))
• 80 wonton wrappers
• 1/2 tsp salt
• 1/2 tsp sugar
• 3/4 tbsp light soy sauce
• 3/4 tbsp Chinese black vinegar
• 1/2 tsp lard
• 1 tbsp green onion ((Or cilantro. Washed and finely sliced.))
• 1/4 cup dried seaweed ((optional))
• 1 tsp dried shrimp ((optional))

Instructions

1. 1

   In a bowl, combine ground pork, egg, salt, soy sauce, sesame oil, minced ginger, and chopped green onions. Use a pair of chopsticks to stir all the ingredients in one direction for about 100 times until they are evenly combined.

2. 2

   Put 1 teaspoon of the filling in the center of a wonton wrapper. (I advise not to add more than 1½ teaspoons of the filling to each wonton wrapper; otherwise, the filling might not cook through properly when you boil the wontons.) Moisten the edges of the wrapper with water using your finger, fold the wrapper in half to form a rectangle, and press the edges to seal.

3. 3

   Dab a small amount of water on the bottom right corner of the rectangle, bring the two bottom corners together, sealing them to create a gold ingot shape. Repeat the process for the remaining wonton wrappers.

4. 4

   Add all the "Soup Base" ingredients to a large soup bowl. Set aside on your countertop.

5. 5

   In a medium pot, bring half pot of water to a boil. Reduce the heat to medium low. Gently add 10 to 12 wontons to the simmering water.

6. 6

   Cook for about 5 minutes (10 minutes for frozen wontons) or until the wontons are cooked through and float to the surface.

7. 7

   Ladle the wontons with the hot soup into the prepared soup bowl. Gently mix with a spoon until the salt dissolves. Serve immediately while hot.