Cantonese Wonton Soup

Ingredients

• 24 square wonton wrappers
• 200g ground pork
• 100g raw shrimp, peeled and finely chopped
• 1 tsp grated ginger
• 1 scallion, finely chopped
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1 tsp cornstarch
• Pinch of white pepper
• 1.5L chicken stock
• 2 slices ginger
• 2 scallions
• 1 cup napa cabbage or bok choy, chopped
• Salt and white pepper, to taste

Before you cook

• Peel and finely chop the shrimp.
• Grate the ginger and chop the scallions.

Steps

1. Combine the ground pork, chopped shrimp, ginger, scallion, soy sauce, sesame oil, sugar, cornstarch, and white pepper in a bowl.
2. Stir the mixture vigorously in one direction for 2 minutes, until it turns slightly sticky and bounces back when pressed.
3. Lay a wonton wrapper on your palm and place a teaspoon of filling in the center.
4. Wet the edges of the wrapper with water and fold it in half into a triangle, pressing out any air.
5. Bring the two outer corners of the triangle together and pinch them tightly to seal.
6. Repeat with the remaining wrappers and filling.
7. Bring the chicken stock to a simmer with the ginger slices and whole scallions in a separate pot.
8. Simmer the broth for 15 minutes, then season with salt and white pepper and strain out the ginger and scallions.
9. Bring a separate pot of water to a boil.
10. Drop the wontons into the boiling water and cook for 4 minutes, until they float and the filling is cooked through.
11. Add the chopped cabbage to the simmering broth and cook for 2 minutes, until just wilted.
12. Divide the cooked wontons among bowls and ladle the hot broth and cabbage over the top.