6
ounces pork, roughly chopped
8
medium shrimp, shelled and ground
1
teaspoon light brown sugar
1
tablespoon Chinese wine or dry sherry
2
tablespoon light soy sauce
1
teaspoon finely chopped scallion
1
teaspoon finely chopped fresh ginger
24
wonton wrappers
3
cups 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, 1 T of the soy sauce, the scallions and chopped ginger.
Blend
well and set aside for 25-30 minutes for the flavors to blend.
2.
Place 1 t of the filling in the center of each wonton wrapper.
3.
Wet the edges of each wonton with a little water and press them 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 4-5 minutes. Add the remaining soy sauce and scallions, transfer
to individual soup
bowls and serve.