6 ounces ground pork, not too lean
2 ounces peeled shrimp, finely chopped
1 teaspoon light brown sugar
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon light soy sauce
1 teaspoon finely chopped scallions
1 teaspoon finely chopped fresh ginger
24 ready made wonton skins
3 cups basic stock
finely chopped scallions, for garnish
In a large bowl, mix the pork and shrimp with the sugar, wine or sherry, soy sauce, scallions, and ginger. Blend well and leave to stand for 25 to 30 minutes. Place about 1 teaspoon of the filling at the center of each wonton skin. Wet and join the edges of each wonton, pressing down with your fingers to seal, then fold each wonton over. To cook, bring the stock to a rolling boil in wok or saucepan, add the wontons and cook 4 to 5 minutes. Season with the soy sauce and garnish with scallions. Serves 4.
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