This recipe is a typical wonton recipe that you can either fry up or use for a soup. What makes this recipe different from most is the secret of the chicken bouillon in the jar. Better than bouillon comes in a variety of flavors but the beauty is you can adjust it to your liking. I also added some creative ingredients to my wonton. They work great folding it in a triangle and frying or in the pocket version for soup. The wonton recipe can be divided in half, I make a lot for couple days of soup and some frying. I like to wrap as needed per day.
8-10 black tiger shrimp (21/25 count)
1.5 lb. ground pork
1 tsp. rice vinegar
1 ½ tsp. sugar
1 tbsp. cornstarch
1 tbsp. oyster sauce
1 tbsp. sesame oil
1 tsp. white pepper
½ tbsp. zested ginger
4 garlic gloves, zested
½ bunch chopped green onion
2 pkg. wonton wrappers
Clean and devein shrimp. Chop up pretty fine. Mix all ingredients well. Fill in about 1 tbsp. per wrapper.
*For soup I wrap it like this instructional webpage http://justonecookbook.com/how-to/how-to-wrap-a-wonton/
*sprinkle pan with a little flour to keep from sticking
*cover with damp cloth, chill until ready to use.
Fry or reserve for soup.
Chicken broth (better than bouillon is best to adjust taste and make as much you want)
White pepper to taste
1 thumb ginger
6-8 garlic cloves, crushed
2 tbsp. oden
Drizzle sesame oil
Boil broth, ginger and garlic (adjusting to taste). Then add oden and splash of sesame oil.
**when it starts to boil add in veggies (kale, bok choy etc.)on preference, boil for few minutes
(i use kale and bok choy)
Drop in wontons and when float to top they should be ready about 3 minutes or so.
*I only cook amout needed, save extra in refrigerator or fry some on the side.
Garnish with cilantro (a must), green onion and char siu. ENJOY!