Wonton Soup

Serves 4
6 ounces pork, not too lean, roughly chopped
8 medium shrimp, shelled and ground
1 teaspoon light brown sugar
1 tablespoon Chinese rice wine or dry sherry
2 tablespoons light soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped fresh ginger
24 wonton wrappers
3 cups chicken stock finely chopped scallions, to garnish

1. In a bowl, mix the chopped pork and ground shrimp with the sugar, rice wine or sherry, 1 tablespoon of the soy sauce, the scallions and chopped ginger. Blend well and set aside for 25-30 minutes for the flavors to blend.

2. Place 1 teaspoon of the filling in the center of each wonton wrapper.

3. Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wonton over.

4. To cook, bring the stock to a rolling boil in a wok, add the wontons and cook for 4-5 minutes. Add the remaining soy sauce and scallions, transfer to individual soup bowls and serve.