Wonton Soup

Description
Contributed by Catsrecipes Y-Group
 * Serves 4

Ingredients

 * ½ lb ground pork
 * 2 oz peeled shrimp, finely chopped
 * 1 tsp brown sugar
 * 1 tbsp chinese rice wine
 * 1 tbsp light soy sauce
 * 1 tbsp chopped green onion
 * 1 tsp chopped fresh ginger root
 * 24 wonton wrappers
 * 3 cups chicken stock
 * 1 garlic clove minced

Directions

 * 1) In a large bowl, mix the pork and shrimp with the sugar, wine or sherry, soy sauce, scallions, and ginger.
 * 2) Blend well and leave to stand for 25-30 minutes.
 * 3) Place about one teaspoon of the filling at the center of each wonton skin.
 * 4) Moisten all 4 edges of wonton wrapper with water and pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle.
 * 5) Press edges firmly to make a seal.
 * 6) Bring left and right corners together above the filling.
 * 7) Overlap the tips of these corners, moisten with water and press together.
 * 8) Place completed wrapper on the cornstarch platter and continue until all wrappers are used.

Soup

 * 1) Bring the chicken stock to a rolling boil.
 * 2) Drop wontons in and cook for 5 minutes.
 * 3) Garnish with chopped scallions and serve. (Note: uncooked wontons will keep in freezer for a good 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen and cooked 2 minutes longer).

To fry

 * 1) Heat 2 to 3 cups of oil in a wok until hot.
 * 2) Deep-fry wontons in batches until golden, 2 to 3 minutes on each side.
 * 3) Drain.
 * 4) Serve with dipping sauce or duck sauce, also called plum sauce.