Shrimp Wonton Soup

To prepare the wontons, place the shrimp, pork, garlic, ginger, scallion, soy sauce and sesame oil in a food processor. Puree until mostly smooth. Note: If you don’t have a food processor, finely chop the shrimp with a knife and mix with the remaining ingredients.

Place 10 wrappers at a time on a flat surface and spoon about 1 teaspoon of the filling in the center. Using your finger, brush the edges with water. Fold the wrapper over to make a triangle and seal the edges tightly. Note: We only make 10 at a time because the wonton wrappers dry out very quickly making it hard to seal the edges.

Brush 1 corner of the folded edge with water, bring the opposite corners together and press firmly to make the dumpling shape.

Repeat with the remaining wonton wrappers. Set aside on a sheet tray while preparing the soup.

To prepare the soup, heat the stock in a saucepot until it comes to a boil. Reduce the heat to a simmer and add the soy sauce, ginger slices and the sliced whites of the scallions. Season with salt to taste.

Gently place all of the wontons in the pot, stirring gently to ensure they don’t stick to the bottom of the pot. Cook until the wontons plump up and the filling is cooked through, 8 to 10 minutes.

Ladle into bowl and garnish with the sliced greens of the scallions.