Won Ton Soup

wonton Filling

• 200 g / 7 oz  lean pork mince (ground pork)
  
  
• 200 g / 7 oz  peeled prawns / shrimp , roughly chopped
  
  
• 1 tbsp ginger , finely grated (1.5" / 3cm piece)
  
  
• 2 shallots / green onions , finely chopped (5 tbsp)
  
  
• 1 tbsp light soy sauce (1)
  
  
• 2 tbsp Chinese cooking wine (Shaoxing wine) (2)
  
  
• 1/2 tsp salt
  
  
• 2 tbsp sesame oil (3)
  
  

Broth (for 2 servings)

• 3 cups / 750 ml  chicken broth (5)
  
  
• 2 garlic cloves , smashed (6)
  
  
• ⅓" / 1 cm  piece of ginger , sliced (optional, but highly recommended)
  
  
• 1½ tbsp light soy sauce (1)
  
  
• 2 tsp sugar (any)
  
  
• 1½ tbsp chinese cooking wine (2)
  
  
• ¼ - ½ tsp sesame oil
  
  

To Serve

• Shallots / scallions , finely chopped
  
  
• Bok choy , quartered, or Chinese broccoli cut into 10cm /4" lengths (optional)
  
  
• 40 - 50 g / 1.5 - 1.75 oz  dried egg noodles per person , (optional) (8)
  
  

Instructions

Wontons:

• Place Filling ingredients in a bowl. Use a potato masher to mash until fairly smooth - about 20 mashes. Don't turn the prawn into a complete paste, small chunks are good.
  
  

Wrapping (See photos and video):

• Use My Way (better Wonton Soup experience!) or the Asian Grocery Store Way (easier to pack for freezing).
  
  
• Lay Wontons on work surface. Use 2 teaspoons to put the Filling on the wontons. Work in batches of 5 if starting out, up to 15 or 20 if confident. Brush 2 edges with water. Fold to seal, pressing out air. Brush water on one corner and bring corners together, pressing to seal.
  
  
• Place wrapped wontons into a container with a lid as you work (so they don't dry out).
  
  

Cooking/Freezing:

• To cook: bring a large pot of water to boil. Place wontons in water and cook for 4 minutes or until they float. Remove with slotted spoon straight into serving bowls. Ladle over broth.