Ingredients:
6 oz ground pork, not too lean
2 oz peeled shrimp, finely chopped
1 tsp light brown sugar
1 Tbsp Chinese rice wine or dry sherry
1 Tbsp light soy sauce
1 tsp finely chopped scallions
1 tsp finely chopped fresh ginger
24 ready-made wonton skins
3 cups basic stock (see recipe below)
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 25-30
minutes.
Place about 1 tsp 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 4-5 minutes. Season with the soy sauce and garnish with
scallions. Serve.
Source: A Taste Of The East by Deh-Ta Hsiung, Rafi Fernandez and Steven
Wheeler, page 81
Basic Stock
Ingredients:
1 1/2 lb chicken pieces
1 1/2 lb pork spareribs
15 cups water
3 pieces fresh ginger, unpeeled and crushed
3 scallions, each tied into a knot
3 Tbsp Chinese rice wine or dry sherry
Trim off any excess fat from the chicken and spareribs. With a sharp
knife, chop them into large pieces.
Place the chicken and spareribs in a large pot or pan with the water. Add
the ginger and scallion knots.
Bring to a boil and, using a strainer, skim off the froth. Reduce the heat
and simmer, uncovered, for 2-3 hours.
Strain the stock, discarding the chicken, pork, ginger, and scallions; add
the wine or sherry and return to a boil. Simmer for 2-3 minutes. Refrigerate
the stock when cool. It will keep for up to 4-5 days. Alternatively, it can
be frozen in small containers and defrosted when required.
Source: A Taste Of The East by Deh-Ta Hsiung,
