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INGREDIENTS:
For Canned Broth Option:
2 (48 oz.) cans lower sodium chicken broth
1 (1-inch) chunk fresh ginger, peeled and sliced in half
1 tbsp. + 1 tsp. sesame oil
2 tsp. salt
1/2 tsp. black pepper
1 1/2 tbsp. sugar
1/3 cup chopped scallion
For Homemade Broth Option:
12 cups water
2 lbs. pork bones (I use fresh tail bones)
1 small onion, peeled and halved
1 clove garlic, smashed
1 1/2 tsp. black pepper
1 (1-inch) chunk fresh ginger, peeled and sliced in half
1 tbsp. + 1 tsp. sesame oil
2 tsp. salt
2 tsp. sugar
1/3 cup chopped scallion
For the Pork and Shrimp Wontons:
1 lb. shell-on shrimp
3/4 lb. ground pork
1/2 cup chopped scallion (greens only)
1 clove garlic, minced
1 tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. black pepper
1 egg
1 (12 oz.) package wonton wraps
1 egg, beaten with 1 tbsp. water for egg wash
Water for boiling wontons
Fried Shallot Garnish:
2 shallots sliced 1/8-inch thick
1 cup canola or vegetable oil
INSTRUCTIONS:
Peel and devein shrimp. If making homemade broth, keep shells. Discard shells if using canned chicken broth.
To make broth from cans:
Place all broth ingredients (except scallion) in a large stock pot. Bring to a boil. Reduce heat to a simmer. Cover and simmer for 30 minutes. Remove ginger. Reduce heat to warm.
To make broth from scratch:
Place all stock ingredients (except scallion) into a large stock pot. Add shrimp shells. Bring to a light boil. Reduce heat to a simmer. Cover and cook for at least one hour. Be sure to keep broth at a gentle simmer. Do not stir.
Skim off foam and residue from the top of the broth using a large spoon 3 to 4 times during this period.
Strain broth through a cheesecloth or fine mesh strainer. Discard solids. Return the clear broth to the stock pot and keep warm.
To make fried shallots:
Preheat oil on medium-medium high in a small skillet. Add shallots and cook until it becomes golden brown. Transfer to paper towel lined plate. Set aside.
To make wontons:
Bring a large stock pot of water to a boil then turn off heat and cover while the wontons are prepped.
Grind up shrimp using a food processor. Place in a medium mixing bowl.
Add pork, scallion, garlic, soy sauce, salt, black pepper, and one whole egg. Use hands to mix until well incorporated.
Lay 8 wontons on a flat work surface. Brush egg wash around the edge of each wonton. Place a spoonful of the filling in the center of each wonton. Do not overstuff wonton to prevent them from opening up during cooking.
Fold one corner of the wonton diagonally across to the opposite corner to form a triangle. Press edges firmly together to seal, squeezing out any air pockets during the process.
Place on a parchment lined or greased flat surface. Continue wrapping up the remaining 7 wontons. Repeat the entire process until all of the wontons are filled.
To cook wontons:
Bring the broth back to heat but not to a boil. Bring the water back to a boil.
Divide wontons into three batches. Place the first batch of wontons into water. Boil about 6 minutes or until cooked through in the center. You may need to reduce heat to a medium to prevent the broth from coming to a hard boil. It might burst wontons open.
Use a slotted spoon or skimmer to transfer the cooked wontons into the broth. Cook the remaining two batches of wontons and place into the broth.
Add 1/3 cup chopped scallion to the broth.
Serve with fried shallot garnish. Additional garnish suggestions: bean sprouts, chili peppers, Thai basil.
Makes 6 servings.
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