Ingredients
Scale
Broth
- 6 cups (1400ml) chicken broth
- 10g sliced ginger
- 1 tbsp soy sauce – adjust based on broth
- 1 tbsp fish sauce – adjust based on broth
- 4 scallions (whites and greens separated)
- ⅛ to ¼ tsp white pepper
Wontons
Serving size: 40 wontons
- 4oz shrimp, minced
- 4oz ground pork (80/20%)
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp fish sauce
- ½ tsp garlic powder
- 40 wonton wrappers
Instructions
- Add chicken broth, sliced ginger, the white part of the green onions, soy sauce, fish sauce and white pepper to a large pot. Bring to a boil and reduce the heat to a medium simmer. Let this cook for at least 15 minutes to reduce and bring out the flavors.
- In the meantime, bring a large pot of water to a boil and prepare the wontons. Add the minced shrimp, ground pork, oyster sauce, fish sauce and garlic powder to a bowl. You can cook a small amount to taste and adjust seasonings as needed.
- Take your wonton and add a teaspoon of filling to the middle. Fold the wonton in half, then bring both sides up and pinch together the front and back to close it. Watch my video tutorial so you can see me folding it.
- Cook the wontons in a separate pot of boiling water for about 2 to 3 minutes. These cook quickly since it’s small. Then add the wontons to the broth pot.
- Serve in small bowls and garnish with scallions. Enjoy!
Notes
Cook and taste a bite size amount of filling, then adjust seasonings as needed.
Boil wontons immediately or freeze uncooked.
Please watch my video tutorial if you need help folding! It’s only 30 seconds long.