Notes
Ingredients
For the wontons (makes ~50 to 60):
- 50 to 60 wonton wrappers
- 200g ground turkey (or ground pork)
- 200g shrimp, roughly chopped
- 1 Tbsp fresh grated ginger
- 2 green onions, finely chopped
- 1 Tbsp light soy sauce
- 2 Tbsp chicken broth + 1 tsp vinegar
- ½ tsp salt
- 2 Tbsp toasted sesame oil
- 6 cups chicken broth
- 2 garlic cloves, smashed
- A few ginger slices
- 1½ Tbsp light soy sauce
- 2 tsp sugar
- Splash of vinegar
- ¼ to ½ tsp toasted sesame oil
- Make the filling: combine turkey, shrimp, ginger, green onions, soy sauce, broth, salt, and sesame oil; mix lightly, keeping some shrimp texture.
- Wrap: place 1 to 2 tsp filling on each wrapper, brush edges with water, press out air, and fold into the classic shape. Keep covered with a damp towel.
- Make the broth: simmer the chicken broth with garlic, ginger, soy sauce, sugar, and vinegar 5 to 10 minutes. Remove garlic and ginger; stir in sesame oil.
- Cook the wontons in a separate pot of water: 4 minutes fresh, or 6 to 8 minutes from frozen, until they float.
- Add wontons (and greens or noodles) to bowls, pour over the hot broth, and top with green onions and sesame oil. Serve immediately.
- Cook the wontons in water, not the broth, to keep the broth clear.
- Freeze folded, uncooked wontons spaced on a tray, then bag; boil from frozen.
- Do not overfill or trap air, or the wontons can burst.